Why are the free-range chickens I buy so...stiff?
I buy free range chickens from a local farm, frozen. They taste good enough: lots of flavor, though tough.
When the chickens are fully defrosted (uncooked) they are INCREDIBLY stiff - like I've never seen before. Almost like they're in rigor mortis. It's very disconcerting.
I've asked the farmer if the chickens are just old, but he's told me they aren't. I believe him because he does sell his old chickens, separately.
Roasting these birds is out of the question. Way too tough - but poaching and braising they come out delicious. Farmer tells met his is because they are "free range"... but I've roasted many free range chickens and they come out quite tender.
Would love some info on this!
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6 Comments
Take a look at wild turkeys, or really good-quality organic or free-range turkeys versus the industrial 'Butterball' turkeys: they're nothing alike, and neither is the flavour of their meat.
This passage in particular explains some things, I think:
"Many producers do not know this, but rigormortis affects chickens, too. Freezing the bird directly after processing means the rigormortis chemicals are frozen right along with the meat. This is why some customers complain that their pastured poultry is tough! But it’s expensive keeping birds on ice for a day or two, not to mention inconvenient if you have to run to the store for ice. We invested a considerable sum in an ice machine so that we can ensure we never sell a tough bird. So if you buy your bird fresh from the farm on processing day, wait a day or two before freezing it! Keep it nicely chilled but not frozen so it can “rest,” and the rigor mortis chemicals can break down a bit. No need to brine!"
But it also suggests a fun, silly element that could be used in one of those murder mysteries that feature chefs or that unfold in a rural setting.