poachedegg Posted April 26, 2009 Share Posted April 26, 2009 we've just put our despatched bird in the fridge in the pink plastic bag, 2 sheds is going to gut it t'row. why does leaving the guts in for a cple of days make it taste better? leaving it to hang makes the muscles relax, which means that the meat is more tender, and it gives it a better taste in the way that it is a stronger taste, with more flavour of the bird. . We were told on the course that hanging the bird wasn't necessary - just to wait 3 or 4 days before gutting. Quote Link to comment Share on other sites More sharing options...
Jules. Posted April 26, 2009 Share Posted April 26, 2009 Is it still called hanging if the bird is in the fridge? Is it just a term for " a dead bird still with guts in it? " Quote Link to comment Share on other sites More sharing options...
poachedegg Posted April 26, 2009 Share Posted April 26, 2009 I have gutted my hen The worst bit was chopping off the head & feet. She was quite fatty as well. Both my boys were really interested to watch the process. We all went at cutting around the vent. The least I can do now is enjoy eating her, & she is now roasting in the oven Hattie ate all the offal raw Any tips I'm doing mine tomorrow (have already done feet, head & wings) Quote Link to comment Share on other sites More sharing options...
Jules. Posted April 26, 2009 Share Posted April 26, 2009 Be careful with the crop- I popped mine and a bit of poo came out the vent at the end Otherwise you have one up on me, having aready helped gut Janty's chicken yesterday Quote Link to comment Share on other sites More sharing options...
Jules. Posted April 26, 2009 Share Posted April 26, 2009 we've just put our despatched bird in the fridge in the pink plastic bag, 2 sheds is going to gut it t'row. why does leaving the guts in for a cple of days make it taste better? leaving it to hang makes the muscles relax, which means that the meat is more tender, and it gives it a better taste in the way that it is a stronger taste, with more flavour of the bird. . We were told on the course that hanging the bird wasn't necessary - just to wait 3 or 4 days before gutting. "slaps own hand" I've been naughty then & gutted her too early. I do remember the information we were given yesterday, but we fancied a Sunday roast today, & there just happened to be a chicken in the fridge Quote Link to comment Share on other sites More sharing options...
Guest Posted April 26, 2009 Share Posted April 26, 2009 thanks for the info lwescott Quote Link to comment Share on other sites More sharing options...
Guest Posted April 26, 2009 Share Posted April 26, 2009 ...This link is quite good .... I already posted that on the previous page in answer to Jules question, guess some of you missed it Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 26, 2009 Author Share Posted April 26, 2009 Just had an email chat with Alison as I wanted to convey our thanks, and this came up: The ones you killed on the day were predominantly corn fed and the already dead ones were fed on grower pellets. This is to help those going to rear their own birds decide on how they want to feed them to determine the end result. Thought I'd pass it on for your info. BTW, did you know that Alison has written a book....just about to be published? **Info here** Quote Link to comment Share on other sites More sharing options...
Guest Posted April 26, 2009 Share Posted April 26, 2009 Just had an email chat with Alison as I wanted to convey our thanks, and this came up: The ones you killed on the day were predominantly corn fed and the already dead ones were fed on grower pellets. This is to help those going to rear their own birds decide on how they want to feed them to determine the end result. Thought I'd pass it on for your info. ... that's very interesting and very useful, thanks. I was chatting with the lady in the farm shop about the different meat breeds and she recommended the slower growing Master Gris breed, as I'm not all that keen on using the Ross Cobb (the ones Alison uses) because of the way they're bred to pile on the weight and their associated health issues. She said their chicken man has tried different breeds and finds the Master Gris to be the best. That's the one they sell in their shop. Just thought I'd pass that on too for anyone interested in raising their own. Quote Link to comment Share on other sites More sharing options...
poachedegg Posted April 26, 2009 Share Posted April 26, 2009 Jules, Let us know how it tasted - hope you enjoyed it! Quote Link to comment Share on other sites More sharing options...
Lewis Posted April 26, 2009 Share Posted April 26, 2009 Is it still called hanging if the bird is in the fridge? Is it just a term for " a dead bird still with guts in it? " I'd say just the ones being hung by their feet. We have these big galvanised racks on wheels which we put the turkeys onto, hung by their feet. Then they are wheeled into the refrigerated trailer/containers. I didn't get any pictures of the process because I it was only my first year so I wasn't too comfortable with doing it and taking pictures at the same time! Thats a turkey rack only we don't have the racks in the middle, just the outside. The feet go in the middle of the U. I find this thread strangely interesting (I'm a bit wierd me ) because I'd like to raise and dispatch my own meat birds, but I wouldn't feel comfortable doing it at home, but at the farm I'm happy doing it. I think it could be to do with having other people there who can help if I get stuck. Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 26, 2009 Share Posted April 26, 2009 What about the sent gland - did you remove that? It is on the tip of the tail, above the parsons nose (what chickens use when preening feathers. You basically cut in underneath it and then you will see it (yellow and fatty), my book says to do it and we always do. I have gutted 9 chickens now over the winter and have managed to get the crop out whole and not rupture the gall blader once so far. I agree with the comments about growers/corn. My ones that had 50% corn for the last couple of weeks did have more fat when I gutted them, but were not fatty when cooked and the corn gave them a lovely rich yellow golden colour when roasted and added to the flavour. So I think some corn is good, but I wouldn't do 100% corn. Tracy Quote Link to comment Share on other sites More sharing options...
Jules. Posted April 26, 2009 Share Posted April 26, 2009 No, I had no information about that. Quote Link to comment Share on other sites More sharing options...
Jules. Posted April 26, 2009 Share Posted April 26, 2009 Jules, Let us know how it tasted - hope you enjoyed it! I have snaffled bits of it so far & its good Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 26, 2009 Author Share Posted April 26, 2009 I was chatting with the lady in the farm shop about the different meat breeds and she recommended the slower growing Master Gris breed,......... She said their chicken man has tried different breeds and finds the Master Gris to be the best. That's the one they sell in their shop. Just thought I'd pass that on too for anyone interested in raising their own. I wonder if I could get some Master Gris eggs or day olds from them I was going to pop over to Storrs Poultry, for some Ross Cobbs or Hubbards but if I can get the others at Whirlow....even better Quote Link to comment Share on other sites More sharing options...
Guest Posted April 26, 2009 Share Posted April 26, 2009 I hope so, worth asking Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted April 26, 2009 Share Posted April 26, 2009 I agree Poet, that's why Jude doesn't stock Ross Cobbs any more - they grow too fast and the falvour doesn't have time to develop. Also, they don't move around a lot so the muscle tone isn't as good. Traditionally, hanging is supposed to be done in the pantry (if you have one) or somewhere cool. These days, most of us don't have that facility so the meat doesn't get hung as well as it should. Usually, the guts are removed before hanging. My folks were given an brace of pheasant a while ago and had them hung up in the garage - some schools of thought say that they are supposed to be hung until the meat is really gamey - not nice to prep then Because my mother has arthritis in her hands, I ended up prepping and plucking both of them. Not keen on eating it though. Quote Link to comment Share on other sites More sharing options...
Guest Posted April 26, 2009 Share Posted April 26, 2009 I've just popped our boned bird in the oven, the smell is going to drive me insane, I'm starving! This is what we've done with it, I couldn't think of anything fancy at short notice! http://www.facebook.com/photo.php?pid=2453061&l=cfd7bfe4c2&id=568396756 I made some stuffing with breadcrumbs (real bread, not that orange rubbish) red onions, sage from the garden, some left over (free range) cooked bacon from lunch, butter and an egg yolk. The chicken skin is rubbed with olive oil and an organic chicken stock cube and the leftover stuffing is going in in a seperate dish. The bones are in the roasting pan too, to make the gravy. We've got no string to tie the bird up so improvised with some skewers :0) Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 26, 2009 Share Posted April 26, 2009 Poulet on the RC forum supplies Master Gris chicks - as well as others. We fed ours on half corn half pellets and the fat is so good that you can put roast potatoes around the bird. We keep ours in the fridge for 4 days before eating - but we still call it 'hanging' (and we prefer to 'hang' them guts out - I find them too gamey if kept guts in. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 27, 2009 Author Share Posted April 27, 2009 So do you kill, pluck and gut all on the same day, Lesley? Quote Link to comment Share on other sites More sharing options...
Lesley Posted April 27, 2009 Share Posted April 27, 2009 Yes, we do. Like Janty, I have a problem with the smell, so we've always done the lot and then hung the bird in the fridge for at least 4 days before eating or freezing. Large birds we keep in the fridge for a week or so - guts out - and we've never had a problem. We never rinse them though as that does cause a problem with any bacteria multiplying However..............we did find the gutting was slightly easier when done when the bird was cold, so I think that next time we will kill and pluck, leave in the fridge for a day and then gut and then leave for the required number of days. ......and I must admit to giving a smaller chicken to the cats once when we'd left it guts in to test and it smelt bad to me The cats are all still living and I'm btw - we've tried the Ross/Cobb type and we've grown them slowly. It can be done and they've been very active, lumbering, happy birds We still don't like the killing bit so we have let them grow for up to 9 months. They are as big as small turkeys! Clare can tell you how they roast/taste as the last two years she's had one from us for Christmas. I wouldn't rate them as much as some other breeds when they are grown quickly although the feed does make a difference of course. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 27, 2009 Author Share Posted April 27, 2009 That is interesting....thanks for that, Lesley. Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 27, 2009 Share Posted April 27, 2009 We tend to lock them in (so no food) on a Friday evening, kill/pluck early Saturday morning, then gut Sunday and freeze after 1-2 days. The muscle relaxes as you leave them. They have been left up to 3 days before gutting when killed when I am not free to gut the next day. I have to say I haven't thought those gutted after 3 days taste any better than those done after 1 day. I had some from Poulet (via Jude) and they were slower growing. The ones I wouldn't get again were Ross 308 (standard broiler birds) - they we too inactive and very difficult to slow down or change the feed, feed, feed habit bred into them. However the Cobb crosses http://www.pdhook.co.uk/pdhook/pdh_ws.nsf/home?openpage that were designed for the free range market were slower to mature and a bit more active - I would have these again. Tracy Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted April 27, 2009 Author Share Posted April 27, 2009 Couldn't get your link to work TAJ. Quote Link to comment Share on other sites More sharing options...
TAJ Posted April 27, 2009 Share Posted April 27, 2009 Couldn't get your link to work TAJ. I just tested and it is working for me or you could try www.pdhook.co.uk and then look at 'products'. Tracy Quote Link to comment Share on other sites More sharing options...
