How to Tenderize a Large Old Chicken

There are several ways to tenderize raw chicken.

Chicken is a popular meat and can be used in a variety of ways. Depending on how you are preparing the chicken, or if you are working with chicken that is exceptionally large or has been in your refrigerator or freezer for an extended period of time, try a tenderizing technique. Different cooks swear by different techniques so your best bet is to try a variety of them with different chickens until you find your favorite.

Things You'll Need

• Buttermilk
• High-sided pan
• Meat mallet
• Marinade
• Kiwi or mango fruit
• Knife
• Fork or spoon

Instructions

1. Place the chicken in a high-sided pan, such as a 9- by 13-inch cake pan. Pour buttermilk into the pan until it covers the chicken. Place the pan in the refrigerator and allow it to sit for four hours. Remove the chicken from the pan and rinse off any buttermilk. Throw away the buttermilk and cook the chicken as desired.

2. Place the chicken on a flat surface and pound it with a meat mallet. A meat mallet is a hammer-like kitchen tool that has one flat surface and one that is textured. Use the flat side to break down the chicken fibers which will give you a more tender chicken. Do not pound the chicken for more than 15 seconds per area.

3. Place the chicken in a high-sided pan or other container. Add a liquid marinade to the pan until the chicken is completely covered. The marinade will add taste to the chicken when cooked. Allow the chicken to soak in the marinade according to the package or recipe's instructions. Once the chicken is removed, throw away the remaining marinade and cook the chicken as desired.

4. Place cut pieces of chicken in a large pan or container. Remove the skin from a kiwi or mango, cut the fruit into small pieces and mash it, using a fork or spoon. Mix the cut pieces of chicken with the mashed fruit in the pan or container. Place the mixture in the refrigerator and allow it to sit for three to four hours. Remove the pan from the refrigerator, clean the fruit off the chicken and cook it. Throw away the remaining mashed fruit. The taste of the fruit will not transfer to the cooked chicken.

Tips & Warnings

• After cooking, allow your chicken to sit for five to 10 minutes before cutting into it. This will allow the juices to redistribute and make the meat more tender.

• Do not overcook your chicken. Overcooking will make the meat tough.

• There are a variety of marinades that are available for purchase or you can find recipes for marinades on the Internet.

• Do not reuse any marinades that have come into contact with raw chicken.

• Cook chicken completely before serving to avoid illness.

References

• Meals for You: Kitchen Tips