PURPOSE: A chicken aging method using native grass enzymes, and aged chicken are provided to offer the functionality of enzymes and to improve the taste of food. CONSTITUTION: Select and cut chicken. Remove blood of the chicken using purified water. Apply native grass enzymes on the chicken with a weight ratio of 1:8-12. Firstly age the chicken for 7 hours in the middle to low temperature of -1-6 deg. C, after storing in an airtight container. Apply marinade with the weight ratio of 1.5-3 per hundred parts by weight of the chicken which had gone through the first maturation process. Ripen the marinade to the firstly aged chicken at the low temperature of 2-7deg. C below zero for 10-18 hours. Store the aged chicken in a refrigerator after vacuum packing. The nature grass enzymes are produced by the following steps: Mix the nature grass and sugar with a weight ration of 7:3. Pour syrup consist of 30-50wt% water and 50-70wt% sugar in mixed nature grass, and store the mixture for 6-8 months under a 10-15 deg. C temperature condition. Store the mixture for 6-24 months under the outside temperature of 10-15 deg. C after sealing each mixed nature grass enzyme solution. [Reference numerals] (AA) Chicken selecting and cutting step； (BB) Chicken blood removing step； (CC) Native grass enzyme applying step； (DD) First low temperature maturing step； (EE) Marinade adding step； (FF) Second low temperature maturing step； (GG) Storing in a refrigerator after vacuum packing본 발명은 닭고기 숙성 방법에 있어서, 닭고기를 선별하여 닭고기를 절단하는 단계； 정제수를 이용하여 상기 절단된 닭고기의 핏물을 제거하는 단계； 핏물을 제거한 닭고기에 산야초 효소를 도포하되, 산야초 효소가 닭고기에 1:8~12 중량비율로 첨가하는 산야초 효소 도포단계； 산야초 효소가 도포된 닭고기를 밀폐용기에 담아 -6℃~-1℃의 온도로 숙성시키는 1차 저온숙성단계； 1차 저온숙성 후 닭고기 100중량부를 기준으로 마리네이드 1.5~3중량부로 하여 마리네이드를 추가하는 단계； 마리네이드 추가 후 -7℃~-2℃의 온도로 숙성시키는 2차 저온숙성단계； 및 숙성된 닭고기를 진공포장하여 냉장보관하는 단계를 포함하는 산야초 효소를 이용한 닭고기 숙성방법 및 숙성된 닭고기를 제공한다.
