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Red skin on processed CornishX

post #1 of 4
Thread Starter 
Wow, I haven't been on BYC in ages!

We processed some of our CornishX. We have a rooster that was done at 6ish weeks. Today is the 6th day in the fridge because we had our fridge too cold and it partially froze.

Two questions:

I've never waited this long to eat a bird from the fridge. Do you think this is fine? I figure grocery store chicken isn't exactly the freshest...

Also, the bird's skin is red. Was this due to inadequate bleeding out?
post #2 of 4

I generally let mine sit in the fridg for 24 sometimes 48hrs in a mild salt brine.... But if your water froze, the bird was very close to freezing too. Not much germ growth at 32 degs.... Id say no worries Lady.... The red skin is a common thing we see with ours too. I assume it just goes along with cornish/meat birds. I dont know why thou..... I know the typical bare keel bone area on cornish is almost always darker.... I say, Eat the Bird! :-)

 

 

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post #3 of 4
Thread Starter 
You're still hanging around here, Bill?! lol. smile.png
post #4 of 4
Thread Starter 
(And thank you)
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