If you are going to roast a chicken for dinner, make sure that it is one of your broilers and NOT one of the 5-year old layers that you put in the freezer for soup. A broiler, roasted for an hour or so, turns out moist and delicious. A layer comes out like rubber. Literally. Ask my mother-in-law. She was here for dinner.Lesson learned: Label your meat WELL before you toss it in the deep freezer. Don't rely on your memory. Even though layers are much smaller than the broilers, and there are two in a bag rather than one, you won't remember. The black pin feathers that the plucker missed and the yellow-orange chicken fat won't serve as a reminder, either. You will be embarrassed when you try to cut the rubber chicken - when everyone tries to take a bite of it to no avail - and you will end up throwing all of it in a stock pot to boil away while your husband rustles up some steaks to thaw in the microwave and grill so that everyone can eat.
On the bright side, at least you'll have some great chicken stock the next day!
2 comments:
Aww man! I can totally see something like that happening to me. I would have trusted my momory too;)
Oh well....steak is good too.
What about one year old buff orpington roosters? That's what we're butchering right now. We guestimate they weigh 4-5 pounds dressed. My dad says they will be tough. What do you think?
Post a Comment