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Can you eat a chicken with gangrene?

post #1 of 6
1/21/12 at 1:42pm
Thread Starter 

A dog got our rooster 3 days ago and tore up his wing.  We brought him inside to see if we could heal him, but decided today to just send him to the freezer (he would have been there in a few months, anyway)  As we were slaughtering him, we noticed that the area around his wing had turned green and smelled.  My DH--who's in the army, so I trust him--said it looked like gangreen.

 

So, I need to know if he's safe to eat--excluding the green wing, of course.

 

I need an answer fast; I don't want him hanging outside much longer, but I don't want to clean a chicken I can't eat anyway?  Will cooking destroy the germs?

Two years into raising chickens!  Homeschooling Mom of three kids, husband in the military, 8 chickens, 10 chicks of various ages, 2 cats, and a few fish.

"A coincidence is a small miracle in which God prefers to remain anonymous."
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Two years into raising chickens!  Homeschooling Mom of three kids, husband in the military, 8 chickens, 10 chicks of various ages, 2 cats, and a few fish.

"A coincidence is a small miracle in which God prefers to remain anonymous."
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post #2 of 6
1/21/12 at 3:08pm

I wouldn't.

 

Perhaps cook him well and feed him to the dog.

Blue Swedish Ducks, Gray Saddleback Pomeranian Geese, Silver Appleyard Ducks, all EQ.  Hatching eggs available for ducks.  NPIP

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Blue Swedish Ducks, Gray Saddleback Pomeranian Geese, Silver Appleyard Ducks, all EQ.  Hatching eggs available for ducks.  NPIP

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post #3 of 6
1/21/12 at 4:20pm

Cooking will destroy the germs that cause the gangrene, but the stress of being ill and the bacteria will likely make him taste off.  [The worst venison i've had was a deer my uncle saw get hit by a car, was shot to be put out of his misery, and since it was' fresh' was processed.  What a waste of time, noone liked the meat.]

 

I'd likely cook him for the dog, too

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post #4 of 6
1/21/12 at 4:41pm

I would pass.

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post #5 of 6
1/22/12 at 7:19am

I would not even feed that to the dog. Kill it and bury it deep or burn it. It's not just the bacteria you need to worry about, it's that some can create toxins that are not destroyed by cooking.  

Been working with Cubalayas for 4 years,currently in BB Red, Black, Mottled, and Spangled. I also have recently begun to work with Ko Shamo, Thai, and Buff Leghorns. My Dad raises Columbian Wyandotte Bantams.  Also have Tufted Roman Geese, American Buff Geese, sheep, and goats. Usually have about 100 chickens midsummer, and overwinter 20-30.

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Been working with Cubalayas for 4 years,currently in BB Red, Black, Mottled, and Spangled. I also have recently begun to work with Ko Shamo, Thai, and Buff Leghorns. My Dad raises Columbian Wyandotte Bantams.  Also have Tufted Roman Geese, American Buff Geese, sheep, and goats. Usually have about 100 chickens midsummer, and overwinter 20-30.

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post #6 of 6
1/22/12 at 7:55am

I agree with gallorojo...it's not just bacteria, it's the toxins it produces that are dangerous, too. I'd pass.

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