Is poultry suitable for dry aging like beef is?

Question

In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break down the protein (not collagen) and make the muscles more tender.

I wonder if that same process is applicable to poultry. Is there a point to dry aging (or cooking on a very low temp for long time. Not slow cooking) a chicken roast or a chicken breast?

Answer 1

We pasture-raise heritage chicken (meat birds).

We have a commercial refrigeration unit and regularly dry age chickens for 7 to 10 days at 35 degrees. They are spectacular eating.

Answer 2

Putting health and safety concerns aside, there are a few reasons why dry-ageing chicken or other poultry is unheard of (or at least very rare):

• Poultry is usually tender meat by nature
• Poultry easily dries out when roasting/pan frying/baking. Dry ageing would mean the meat starts off drier to begin with
• The flavour profile of aged beef is more gamey and overall stronger. This would generally not be considered a desirable taste in chicken

There are white meats that do often undergo an ageing process (pheasant, partridge etc.), but this is done before plucking and gutting, meaning the meat does not lose as much moisture, and there is less risk of introducing infection.

Answer 3

People tell us that our air-chilled chicken, aged for 2 days before packaging, is the best chicken they ever had.