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Discussion in 'Cooking Forum' started by DWB5, Sep 20, 2017.
I left them in salt that long.
Theyll be fine......done it many times.
I let my fowl meat age in the fridge for about a week usually. I put them in a large bowl with a rack in the bottom and cover tightly with Saran Wrap. They stay moist, don't get leathery, and the blood drains nicely.
There called fowl for a reason
8 days won't matter in a fridge. Just a suggestion. Drop the salt and soak them in cold water alone. Drain the water/blood a time or two then soak in beef broth.
Pretty much what I do minus the beef broth. I'll leave whole ducks in the fridge up to a week before I clean them.