Newbie. How long is too long to refridgerate your processed chickens before freezing. I have read where most do it for 12 to 24 hours, but can you for like two or three days....four? Wondering. Thanks
How long is too long?
- Thread starter dadof4
- Start date
HI
According to Storey's Guide to Raising Chickens (A book I highly recommend for any chicken owner, it's awesome!)
You must freeze your birds within 3 days.
Hope this helps.
N
According to Storey's Guide to Raising Chickens (A book I highly recommend for any chicken owner, it's awesome!)
You must freeze your birds within 3 days.
Hope this helps.
N
- Thread starter
- #3
Thank you.
Yes, but should they be "aged" at all?
HI
Yes, it is recommended to age them 24 hours. It allows for all the muscle metabolism stuff (pH, lactic acid, yadayadayada) to occur. If you cook right away the meat will be tough. If you freeze right away the meat won't be as tender.
It is important that you get the temprature of the carcass down to 4 C (not sure what tha is in F, but fridge temeperature) ASAP to reduce pathogen (bad bacteria) growth on the carcass.
:aww
Hope this helps!
N:yiipchick
Yes, it is recommended to age them 24 hours. It allows for all the muscle metabolism stuff (pH, lactic acid, yadayadayada) to occur. If you cook right away the meat will be tough. If you freeze right away the meat won't be as tender.
It is important that you get the temprature of the carcass down to 4 C (not sure what tha is in F, but fridge temeperature) ASAP to reduce pathogen (bad bacteria) growth on the carcass.
:awwHope this helps!
N:yiipchick
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