Cooking free range Chicken????

PIG PEN

Good day EGG Heads!
I have a 10lb free range chicken that I bought off the Mennonites, I find free range chicken a little tough. Do you good folks have any suggestions on bb-qing this bird ideas such as injecting, cooking temp and so on
Regards
PIG PEN

UnConundrum

PIG PEN,
Try a Catholic chicken ???[p]Actually, I don't believe low and slow works on poultry. Other than sous-vide, I don't think I've ever heard of a cooking method that improves tenderness. Obviously you could braise it forever, but then it tends to get stringy... On the egg...if it's a tuff bird to start with, I think you're in trouble... At the very least, I'd brine it.

The Virginian

PIG PEN,
I agree, brining is probably your best bet. I have had success with low and slow for whole chickens. I put rub under the skin and on the skin, cook at about 225 until internal temp of 180. Then, I take off the skin, shred/pull the meat, chop up the skin fine and mix in with the meat, then serve on buns as pulled chicken. Its great. [p]Brett

Morro Bay Rich

PIG PEN,[p]Holy smokes. 10 lbs? I'd get a saddle and ride it.[p]I think this "chicken" would do well in soup.

Marvin

Actually, duck and goose could (should) be cooked lo-n-slo. There's plenty of fat to slowly baste those birds in contrast to chicken and turkey (or quail and pheasant). Have fun!