Allotment Gardening Advice Help Chat
Poultry and Pets => The Hen House => Topic started by: kentishlad on December 02, 2008, 12:17
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Hi All,
A question about hanging poultry....
Have I got this right that you hang the bird intact, guts in as it were, for 1 to 2 days in a cool place (my garage is currently damn cold at the moment), then pluck and gut?
I have a cockerel of about 7 months so I figure it'll tenderise it a bit.
I've tried plucking straight after killing which is fine but I thought I'd try hanging this time first then following Muntjac's advice on plucking, I just want to be sure on the hanging bit, guts in etc...
Thanks,
Wayne.
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People do hang poultry and game but I must be strange, because I like my meat fresh. :lol:
I gut mine straightaway and then let the cool before cooking or freezing them. Rabbits should be gutted straight a way and I treat my chickens the same way.
Unless you are going to eat them stinking, I don't think that hanging a chicken for a couple of days makes much difference to the tenderness.
Beef on the other hand, should be hung for three weeks. I don't know whether it made any difference to the last dexter we had put in the freezer but she was and is gorgious. Cattle are still gutted shortly after death though, even though they are hung afterwards.
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Munty plucks them while they are still warm...then hangs them for 2 or 3 days guts intact. :D
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People do hang poultry and game but I must be strange, because I like my meat fresh. :lol:
I gut mine straightaway and then let the cool before cooking or freezing them. Rabbits should be gutted straight a way and I treat my chickens the same way.
Unless you are going to eat them stinking, I don't think that hanging a chicken for a couple of days makes much difference to the tenderness.
Well I don't want it stinking :) I had some pheasants once and was told to hang them for upto a week, which we did. They were reaking by the time we did them, anyhow we still ate them and they tasted fine, the smell while cooking them was not so good though...
I think Muntjac said in a post about he hangs for a day or something, it's supposed to help tenderise the meat, since this bird is 7 months I want it to be reasonable :shock:
Cheers,
Wayne.
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Munty plucks them while they are still warm...then hangs them for 2 or 3 days guts intact. :D
This is what I want to be sure on, the guts in thing :)
Didn't Muntjac also steam old birds too? I'm wondering how tough this bird will be, I remember eating an old bird (ex 3 years) and it took forever, I mean forever, to cook it. I did it in a curry on the stove top, 5 hours later it was just getting soft, we cooled and froze the meal then cooked in the oven at some later date and it was fine by then!
Cheers,
Wayne.
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Hi Wayne, the term 'old boiler' refers to chickens with some age about them and not crotchety old ladies you know? :lol: :lol: :lol: So yes older chickens do need a goold slow boiling and very tasty they tend to be too. :D
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Munty plucks them while they are still warm...then hangs them for 2 or 3 days guts intact. :D
This is what I want to be sure on, the guts in thing :)
Didn't Muntjac also steam old birds too? I'm wondering how tough this bird will be, I remember eating an old bird (ex 3 years) and it took forever, I mean forever, to cook it. I did it in a curry on the stove top, 5 hours later it was just getting soft, we cooled and froze the meal then cooked in the oven at some later date and it was fine by then!
Cheers,
Wayne.
We do same as Munty, pluck whilst chicken is still warm,then hang for a day or 2, but don't gut until you are ready to cook them as they start to deteriorate as soon as they are gutted. Also if you decide to wet pluck them like some people do, then don't hang, but gut and use straight away as the water will start the deterioration process straight away too!
That's one reason Brian has decided not to use the new plucking machine we bought as we didn't realise it was a wet plucker!
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Hi Wayne, the term 'old boiler' refers to chickens with some age about them and not crotchety old ladies you know? :lol: :lol: :lol: So yes older chickens do need a goold slow boiling and very tasty they tend to be too. :D
That's very ageist you know, if some of my hens hear you they'll be well upset :lol:
I might try the extra slow cook in the oven next time.
Though thinking about it some sort of pot roast with the bird in a big pot with veg and stuff could be good....
Cheers,
Wayne.
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Munty plucks them while they are still warm...then hangs them for 2 or 3 days guts intact. :D
This is what I want to be sure on, the guts in thing :)
Didn't Muntjac also steam old birds too? I'm wondering how tough this bird will be, I remember eating an old bird (ex 3 years) and it took forever, I mean forever, to cook it. I did it in a curry on the stove top, 5 hours later it was just getting soft, we cooled and froze the meal then cooked in the oven at some later date and it was fine by then!
Cheers,
Wayne.
We do same as Munty, pluck whilst chicken is still warm,then hang for a day or 2, but don't gut until you are ready to cook them as they start to deteriorate as soon as they are gutted. Also if you decide to wet pluck them like some people do, then don't hang, but gut and use straight away as the water will start the deterioration process straight away too!
That's one reason Brian has decided not to use the new plucking machine we bought as we didn't realise it was a wet plucker!
Hi GrannieAnnie,
That's good to know, I've just finished plucking it, think I'll gut it tomorrow now.
All the best,
Wayne.
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boiling an old bird first makes it fill out then roast it to finish it of for an hour or so on 100c .... pefick... hanging pheasants for a week is old rumour as a kid we never did that .when shot hang for a couple days only and then pluck and gut eat asap or freeze .... beef hung for a month is better i reckon .. pork for at least 2 weeks .venison on the bone 3 weeks ...........in the cold :wink:
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boiling an old bird first makes it fill out then roast it to finish it of for an hour or so on 100c .... pefick... hanging pheasants for a week is old rumour as a kid we never did that .when shot hang for a couple days only and then pluck and gut eat asap or freeze .... beef hung for a month is better i reckon .. pork for at least 2 weeks .venison on the bone 3 weeks ...........in the cold :wink:
Hi muntjac,
Yeh I dont think we'll be hanging for more than a couple of days in future :)
You have probably done a few of these I reckon, so what would you do with a 7 month old cockerel, would you boil it or just roast it on low for a couple of hours? I'm hoping it'll be a bit tenderer than the real old bird we ate!!!
Cheers,
Wayne.
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I've processed only two of my birds so far.
I prefer to pluck while they are still warm, as I don't like wet plucking. (Learnt that years ago.) First bird I hung for 24 hours guts in, cool place. It was very nice. Second one I left for nearer to 48 hours, it was starting to develop a strange musty smell, (not like normal going off smell though) but I didn't like it. I won't hang that long again. :(
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I've processed only two of my birds so far.
I prefer to pluck while they are still warm, as I don't like wet plucking. (Learnt that years ago.) First bird I hung for 24 hours guts in, cool place. It was very nice. Second one I left for nearer to 48 hours, it was starting to develop a strange musty smell, (not like normal going off smell though) but I didn't like it. I won't hang that long again. :(
mmm, strange smells, you can do without them putting you off :(
Well it's gutted and trussed up now, just left it for 24 hours.
He weighed in at 6lb 11oz so a good size bird, plenty of meat on him and so little fat too, I'm hoping it'll be a good meal :)
Cheers,
Wayne.
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Me and Munt have just discussed (argued) about this and have come to the conclusion that it will need about 3 hours cooking time. 2 1/2 hrs at 100 covered with foil and seasonings.....(I like to shove a great big handful of fresh herbs together with a pricked lemon into the cavity). Then, take off the foil and cook for a further 1/2 hour. Don't forget to let it stand for a good 1/2hr in a warm place to let the juices flow right through the bird. :D :D
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Me and Munt have just discussed (argued) about this and have come to the conclusion that it will need about 3 hours cooking time. 2 1/2 hrs at 100 covered with foil and seasonings.....(I like to shove a great big handful of fresh herbs together with a pricked lemon into the cavity). Then, take off the foil and cook for a further 1/2 hour. Don't forget to let it stand for a good 1/2hr in a warm place to let the juices flow right through the bird. :D :D
Hi Agapanthus,
Thanks for the info I'm glad of the advice I'll be sure to allow the time given. I'm looking forward to eating it this Sunday with roast potatoes and roasted parsnip, swede, carrots, turnips and leeks; damn I'm getting hungry now and it's time for bed...
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We cull, pluck and gut straight away while the bird is still warm.
We have turkeys for the first time and we are told you do this or you do that so it's a bit confusing.
I thought it best to cull leave to hang for 24hrs then pluck and gut I just don't fancy the guts been left in for a long period.
What is your opinion?
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Like we've said before Kim, pluck while the bird is still warm, harder to get out when they are cold. Leave guts in until you are ready for the bird as they start to deteriorate quicker once gutted, and dry pluck s once water touches them hey also start to deteriorate quicker.
Please listen to people who have been there and done it, although I think Bodger tends to do his straight away, but Munty says the muscles should have time to relax after culling, hence the idea of hanging for a while before gutting, and we think they taste better after being hung.
If the turkeys are for you, why don't you try it both ways and see which you think tastes best? After all, its all a case of personal preferences isn't it? Hope you enjoy your turkeys!!!!
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Thanks for all the advice about the chickens and turkeys. I think your right that it is personal preference and I do think you need to try it different ways and see which you prefer.
As for the cull of the turkeys we are personally not doing the kill but we are doing the plucking and gutting. I am told that if you leave them hanging with the guts in the flavour is stronger when it’s cooked.
How long would you leave a turkey to hang for with its guts in?
Having never done this before I am eager to learn from those that have experience.
Thanks
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great thread here thanks guys.
I had my 2 spare cocks culled this am and have just finished plucking them. 1st time for me. the 1st was easier to pluck as it was really hot still, plucked within 20 mins of culling 2nd was harder as i left it whiel i had a uppa and smoke :oops: :oops: to calm the nerves. If anything would make me eat meat it would be these boys as i know what life they have had and how fresh they are.
So do i gut and dress them tomorrow? well rather does my hubby or my man who can? (the chap who culled them for me) they are currently hanging in my shed in a bin bag. i used the bags to catch the feathers lol.
the boys were bought as chicks roughly 2-3 weeks old in july so are just about right age.
I plan on eating them for xams dinner lol
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Hi Kim, we leave our turkeys to hang for 6-7 days with the guts in, but while I was away last week, Brian didn't get around to doing 2 of the ones that were in the garage, so they had been there for 2 weeks. But garage is very cold He gutted them Saturday and I cooked them that day, cut them all up and froze in portions. They were lovely!!!
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I have some muscovey ducklings that i want to put in the freezer next week, can anyone tell me how long to hang them for? also do they hang from the neck or the legs? :?
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Not usre bout ducks Merle and Brian is asleeep, but always hang from the legs so the blood drains down into the neck, otherwise it stays in the body and isn't nice!
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Read the thread and didn't see (apologies if i missed it) any one saying that you should starve your birds before culling them, particularly important if you are going to hang them for any time. Our Christmas turkey will hang for 7 or 8 days, but it has been up to 10 days, plucked but with (empty) guts intact. IMO hanging a turkey for a week dramatically improves the flavour. Must admit the first time i did this i was really unsure as it seemed a long time to leave the guts in but now i don't give it a second thought.
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I've read the thread through - so sorry if I've missed the answer! My husband will be culling some hens at the weekend, and we plan to cook one and put the others in the freezer. We're complete newbies to this - glad it's him and not me that has to do the dirty deed!! :oops:
I've gathered that we (read 'he') should pluck as soon as he's culled, so better to only do one hen at a time. Also that hanging is a matter of preference. Does that also apply when you're freezing the bird? Or do they need to be hung then? (sorry if I'm being dim and it's a silly question).
Also, the hens are 13 months old. Is it still possible to roast, if they've been boiled for a bit first? Again, probably a silly question - but we're branching out for the first time away from plastic packed supermarket chicken!
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I've read the thread through - so sorry if I've missed the answer! My husband will be culling some hens at the weekend, and we plan to cook one and put the others in the freezer. We're complete newbies to this - glad it's him and not me that has to do the dirty deed!! :oops:
I've gathered that we (read 'he') should pluck as soon as he's culled, so better to only do one hen at a time. Also that hanging is a matter of preference. Does that also apply when you're freezing the bird? Or do they need to be hung then? (sorry if I'm being dim and it's a silly question).
Also, the hens are 13 months old. Is it still possible to roast, if they've been boiled for a bit first? Again, probably a silly question - but we're branching out for the first time away from plastic packed supermarket chicken!
Hi Caroline,
The consensus seems to be:
Pluck immediately as it's easier
Dry plucking is better(than wet plucking) and should be done this way if hanging the bird
Hanging a bird is not necessary but hanging for a day or two helps improve the tenderness and flavour.
Hang the bird 'guts in'
I believe hanging for a day or two before freezing will be fine, we did this recently and are still around to tell the tale!
Hopefully someone else will chip in and confirm/correct the above :)
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ok folks lets clear this one up ....( this is my way) kill and pluck all domestic birds the same day ..... chickens i hang for 24 hours and then process.. turkeys which are classed as a game bird are hung plucked for up to 2 weeks in the right conditions ie very cold weather which will make the birds meat taste more gamey if this is what you prefer.( note it is extremly hard to try and pluck a cold turkey the wing feathers are particulary hard to extract .. even with pliersand more prone to tearing the skin ) if its cool then hang for less upto about 7 days will make the meat tastier . pheasants hang for a couple of days only in the feather , this is usually because you get given them in the feather anyways when they are cold . for any chicken of real age i prefer to boil and roast it . boiling makes the bird fill out by taking on moisture and it makes the meat softer .roasting then for about an hour or so with plenty of seasoning and maybe some butter dressing bacon on its breast etc adds to the flavour and prevents it drying out
chickens ....young birds under a year old just treat as normal when cooking. older birds i prefer to boil as i say.
if you want to eat a bird straight away . wet plucking can make it easier . you need the water just below boiling point .immerse the bird completly for about a minute and then start plucking i have done a chuck in less than 10 mins this way but i do prefer to do them dry ... less mess :wink:
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Thanks, Muntjac and Kentishlad. I feel confident I know what to do this weekend, now :)