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Wow. Can't believe it has been almost 8 months and I still haven't processed my rooster! I left him alone since he stopped attacking me and I needed a rooster.
But now I'm back to having too many roosters and wanting to eat them rather than sell them. So I have a few different questions.
I understand now how to cull, skin, pluck, and gut a chicken. But I don't understand what happens next with older birds.
I read that they "rest" in the refrigerator for a few days, but what does that look like? Do I wash them in cold water and just leave the meat sitting on a plate in the fridge or wrap it in plastic wrap? How tightly? I've also read about the "brine" method, but does that replace the resting process or is it in addition to resting?
If I decide to freeze the meat instead of cooking it right away is there any special precaution?
If I decide to use the coq a vin cooking method do I still let the meat rest before cooking?
My roosters range from 4 months to almost 2 years old. I also have a few older hens who are producing poorly and I'm wanting to process those as well.
Is there a different suggested way to process a silky rooster? I have 4 of those to process and 1 Maran rooster to process.
I plan to do one at a time since I'm still fresh to this and without helpers.
Thank you for helping![/quote
Bobbies...once your birds are plucked and gutted, rinse them really well and put them in ice water to cool them quickly. Remove from ice water and pat dry, put them in a ziplock bag and place in the refrigerator. I can usually put 2 birds in each "jumbo" 2 gallon bag. Let them rest in the refrigerator for about 3 days to let the rigor mortis dissipate. You'll know they're ready for the freezer when you can easily move the legs. A this point you can choose to cook, can, or freeze your birds. If freezing, pat them dry again, and wrap tightly. I've had really good luck with shrink bags from Cornerstone Farms. They make a very professional looking chicken that takes up less space in the freezer. Don't forget to label them with the date and weight. Holler if you need more help!
Thank you.