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Author Topic: Processing chickens.  (Read 2704 times)

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Offline kantuckid

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Re: Processing chickens.
« Reply #40 on: September 12, 2022, 09:17:04 AM »
We brine them in a very light water / salt bath for 24 hours, pulls out any blood, then freeze. The texture of directly frozen birds isn't nearly as good.

Oh FWIW, The USDA slogan, "Fresh never frozen" allows meat to be kept at 0F. So all of your store and restaurant chicken has been frozen at some point, even if they claim otherwise with the blessing of the USDA.
For a historical note: when I worked in a supermarket over 50 years ago, fresh chickens came to the store in large heavy waxed carboard boxes packed in crushed ice. Our Deli had one of those rotisserie things and sold them cooked for 69 cents each on sales. My own Grandfather worked for many years for what was then the largest poultry processor anywhere, Seymour's Packing Co.. He was the plant maintenance foreman at their Topeka plant. They did both eggs and meat. 
Kan=Kansas;tuck=Kentucky;kid=what I'm not

Offline barbender

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Re: Processing chickens.
« Reply #41 on: September 12, 2022, 10:13:43 AM »
Gotcha. Actually the flavor was good, but the texture reminded me if my old paving boots😂
Too many irons in the fire

Offline Southside

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    • White Oak Meadows
Re: Processing chickens.
« Reply #42 on: September 12, 2022, 10:16:51 AM »
You should have eaten the lard sandwiches and not your old paving boots back when times were tough.   :D
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