I have seen a few posts about rigor mortis but have not come across mention of cooking before it sets in.
We are going to butcher a few of our roosters and I was wondering if anyone has any experience cooking them as soon as they are butchered before rigor sets in. Is this possible? Considering heat speeds up the process, would it just result in a tremendously tough bird?
Many thanks!
We are going to butcher a few of our roosters and I was wondering if anyone has any experience cooking them as soon as they are butchered before rigor sets in. Is this possible? Considering heat speeds up the process, would it just result in a tremendously tough bird?
Many thanks!