Rigor Mortis questions

[imacowgirl2]

Good question. I wonder this as well. If you try it out and figure it out, please let us know. I think you should be able to have it come out tender even if you cook it during rigor due to the nature of pressure cooking. But I haven't tested this hypothesis.

If I would have thought of it ahead of time, this would have been a perfect experiment for that darn rooster…but he has been in the fridge long enough for rigor to pass. However, the runt of the meatbirds, who weighed in at only 3.3 lbs when everyone else was well over 6 pounds last week might work just as well. I think maybe I will do her first on Sunday, and experiment with the new method of skinning…which will likely take me enough time that rigor starts setting in…and then toss her in the instant pot right away. She will either make a great chicken and noodles dinner for Sunday night, or a good experiment and meal for the dogs

 

[FunClucks]

It Puerto Rico there used to be roadside joints featuring pollo al carbon, which is basically grilled chicken halves. The birds were scrawny and game-looking. They may have been would-be fighting chickens. They were butchered on site and then put immediately onto the grill and basting began. I don't know how they got away with it but it came out tender and delicious.

That sounds yummy!