Last night I made doro wat, which turned out great, but had some problems with the chicken. I picked up a chicken from Chicago Live Poultry at 6421 N Western Ave, a place I frequent every now and then. They guy asked me in Arabic whether I wanted a large or small chicken. I answered large.
They expertly skinned and chopped the chicken for me, giving me all the innards. I proceeded to make my doro wat by browning the chicken, then stewing for about an hour and a half. By that point most of the dark meat had started to fall off the bones, but the white meat was still in tact. Everything tasted great - the bird had great chicken flavor and was perfectly fresh, but the breast meat was tough. Really tough.
So two possible places I f'd up:
1) I didn't cook the chicken right. I was messing with the size of the flame, don't know if I browned it right, etc, didn't cook it long enough (even though the dark meat basically fell apart).
2) I bought an old bird. The word for large or big in Arabic is sometimes the same as for old. Maybe the Somali guy I was talking to just didn't get that I wanted a bigger, not older bird. And older birds are tougher, right?
Any thoughts? I love fresh killed chickens, I just need to work on preparing them properly. This has never happened to me with crap chicken I buy from wherever. And if I do end up with an older, tougher bird, what do I have to do to prepare it so that its tender and succulent?
"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"