- Sep 14, 2011
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How long is a fresh butchered chicken good for in the fridge? I will have my first batch of 26 here soon and just trying to figure out how many to freeze. Thanks
How long is fresh chicken good in the fridge?
- Thread starter tinybarnfarm
- Start date
i have an addendum to this question....any one know the proper temp and time in fridge, before freezing.... to prevent cold shortening
going to subscribe to this topic I need to know too.. great questions.
I am sure there are several opinions on this but heres mine. My Amish butcher says to age fresh birds 5 days before eating or freezing.
I would imagine they are still okay a day or two after that because after freezing you have to thaw them back out. Now I know friends that like to brine their birds before freezing while others do it after. There are many brine recipes on line. Hope this helps get you some more hits.
I would imagine they are still okay a day or two after that because after freezing you have to thaw them back out. Now I know friends that like to brine their birds before freezing while others do it after. There are many brine recipes on line. Hope this helps get you some more hits.
in case others are unfamiliar...and im just learning myself.
Rigor mortis and the process of turning muscle into meat is something of a science
the way a carcass is handled has a great effect on tenderness and juicyness
Rigor mortis and the process of turning muscle into meat is something of a science
the way a carcass is handled has a great effect on tenderness and juicyness
Mine got left in the fridge for 3 weeks and they were still perfectly good when I finally got a free day to get them packaged up for freezing. I didn't mean to leave them that long. I just had a lot of stuff happen and couldn't get to them. I thought for sure they'd be goners and I'd have to feed them to the pigs. But they were fine.
The funny thing was, when I finally got to work on them, I was really surprised how fresh and clean they still were. Not one bit of slimey feel, no off odor. They were fresh and clean and pleasant to work with. They actually seemed fresher than supermarket chicken. Which makes me wonder - how fresh is supermarket chicken? Is it like eggs, where they're a whole lot older than consumers suspect?
The funny thing was, when I finally got to work on them, I was really surprised how fresh and clean they still were. Not one bit of slimey feel, no off odor. They were fresh and clean and pleasant to work with. They actually seemed fresher than supermarket chicken. Which makes me wonder - how fresh is supermarket chicken? Is it like eggs, where they're a whole lot older than consumers suspect?
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Your are reinforcing my thoughts that I'm going to need a dedicated butcher fridge....for holding things before they go to the kitchen fridge.
Your are reinforcing my thoughts that I'm going to need a dedicated butcher fridge....for holding things before they go to the kitchen fridge.
Quote:
Happydog,
How did you process your birds? Cone, hatchet or specially forumulated CO2 mixture?
Thanks,
-DB
Happydog,
How did you process your birds? Cone, hatchet or specially forumulated CO2 mixture?
Thanks,
-DB
ok i hope this posts well...very interesting read
http://www.google.com/url?sa=t&sour...sg=AFQjCNEWTMgQ0ZWSSCOF3JY_8pfdsr2-5w&cad=rja
http://www.google.com/url?sa=t&sour...sg=AFQjCNEWTMgQ0ZWSSCOF3JY_8pfdsr2-5w&cad=rja
I am going to say it depends. IMHO is depends on the how they where processed. If while butchering you are puncturing or rupturing the intestines getting feces all over, I'd say a few days to be safe. If you are careful not to do this and have healthy birds, they should keep up to 10-14 days. Know I know the chicken police siren is probably going off right now due to this statement, but one must realize the "rules" for self raised/self processed birds shouldn't apply to our birds as they are not raised and processsed in the same manner as factory chickens. I read on another thread from someone that worked at a processing plant said that some birds may not even get distrubuted for 2 weeks after slaughter. Add another week or more for the "sell by" date, and you're looking at minimum 3 weeks. So going by that, 10-14 days seems okay.
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