Have there been any responses to this question? I too have a couple of Toms that are close to 2 years old - but have been hesitant to use them, for fear of toughness.
Thanks for the palmolive tip - hubby will use that before he runs this Thursday's turkey through his chicken plucker machine !
ciao
Sandra
--- In CHICKENS-101@yahoogroups.com, Laura Roberts <lauraroberts518@...> wrote:
>
> DH said he forgot for the first but put it in for the second one, so that
> may have contributed to it being easier. I checked the temp before
> scalding and it was around 150 degrees.
>
> We are thinking about doing our big tom. He is 2 1/2 years old and has
> gotten too mean to allow him to be loose. He attacks all of us and heaven
> forbid he attack a child visiting over the holidays. So, my question is
> this. Is he too old and will he be too tough? Will brining him for 24
> hours help tenderize him? Opinions, please!
> Laura
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