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[Leslie <cayadopi AT yahoo.com>]

thanks!
 
(add to stockpile list.... lots and lots and lots of salt.... :-)

--- On Thu, 1/15/09, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> wrote:

From: Clansgian AT wmconnect.com <Clansgian AT wmconnect.com>
Subject: Re: [Homestead] Aging meat
To: cayadopi AT yahoo.com, homestead AT lists.ibiblio.org
Date: Thursday, January 15, 2009, 9:37 AM




>What about chickens?  Are they supposed to be "aged" first?

Absolutely!  If you slaughter a chicken six to ten weeks old (or a rabbit), 
you can cook it right away and it's OK.  But any older chicken, and any 
chicken of any age you want to be extra fine, age it in the coldest part of 
your refrigerator for two or (preferably) three days.  Put the dressed 
chicken in a plastic bag and put in enough mild salt water so that it comes 
in contact with all parts of the chicken.  The salt water prevents bacterial 
growth on the outside of the bird. 

Caution:  This will ruin you.  You will never be able to face the Colonel or 
Holly Farms again. 

James 



>From genegerue AT ruralize.com  Thu Jan 15 09:42:06 2009
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On Jan 15, 2009, at 7:37 AM, Clansgian AT wmconnect.com wrote:

>
>>> What about chickens?  Are they supposed to be "aged" first?
>
> Absolutely!  If you slaughter a chicken six to ten weeks old (or a
> rabbit),
> you can cook it right away and it's OK.  But any older chicken, and
> any chicken of any age you want to be extra fine, age it in the
> coldest part of your refrigerator for two or (preferably) three days.

In the movie SHOGUN, with Richard Chamberlain, I recall one or more
chickens hanging from a line in a back yard, just essentially rotting
until deemed ready for kitchen preparation.