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  1. Hannahnic14

    Letting meat rest

    Everything I've seen says it's best to let them rest in the fridge or cooler for 24-48 hours. That way the muscles have time to relax and the bird won't be tough. Rigor mortus has to have time to run its course. That's what we did with a few roosters that we butchered and they weren't tough at all!
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