After watching the Tele-series, Shogun back in the 1970s, starring Richard Chamberlain, I decided to dry age some pheasants. I mean, after all, a set of characters on that television show had to be executed because the Englishman wanted his pheasants to be nearly rotten before they were served.
Now I have aged many. Drawn, and undrawn.
I do not care for the flavor. YMMV of course.
Dry aging a drawn carcase will intensify the flavors for sure.
I’ve not detected any increase in tenderness around the joints. (Which is why I age them in the first place)
The flavor concentration may appeal to some.
My preferred route is evisceration, wipe out the cavity, dry pluck hot, and hang them.
Perforate them, brine them, inject them, protect the breast, and smoke them.
It’s not a chicken. If you don’t preserve or add moisture, it’s going to be dry.
There is no Intra muscular fat to rely on.
