The Accidental Smallholder Forum
Livestock => Poultry & Waterfowl => Topic started by: Mathewr on March 01, 2014, 11:03:04 am
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There was a question on how to prepare a free range bird for the table without it being too tough to enjoy.
The amount of itme you hang the bird before preparing it for cooking havs a big effect on both flavour and texture.
After the bird has been bled I hang it (from the advice of my Granny and an experienced free range, biodynamic chicken farmer) for 4 0r 5 days in a cool place BEFORE gutting & cleaning.
It's a very traditional way of doing it - my granny used to hang all the poultry and game she killed or shot (she was a good shot too!) and it makes a big difference. The farmer I mentioned also hangs his christmas turkeys in the same way before he sells them. They taste great and he does good trade. He laso has w massive walk-in fridge/room!!
I have a tall fridge I can use - so it depends on what facilities you have - obviously in the winter its easier in a cold snap because you have more options on where you can hang it!! But it does have to be hung up (by the feet) the orientation that is important - it soesn't work laid on its side
Hope this of interest.
xx
Mathew
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I do that with all mine, hung the turkeys in the conservatory for 10 days last Christmas :thumbsup: