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I let mine rest in the fridge for 3 days before freezing. It allows time for rigor to pass. And when I roast them, I put them in a roasting bag with the breast side down. That's also the way I cook my turkeys.

Wonderful job! It gives me hope, as I plan to do butchering for the very first time this year! I'll look into the cones at TSC. Thanks. BTW, what breed is your bird? Looks good.

I need your input. How did you do with your first chicken butchering job? Do you have help or do you do all the processes yourself? I want to raise my own meat chickens next year but I know I will have to do ALL the work myself. Do you have any recommendations on setting up a work...

Thanks for your input. How did you do with your first chicken butchering job? Do you have help or do you do all the processes yourself? I want to raise my own meat chickens next year but I know I will have to do ALL the work myself. Do you have any recommendations on setting up a work...

Thanks. Does it matter what the outside temp is or the time of year to butcher? I want to raise my own meat chickens next year. Home grown tastes so much better than store bought. I also need to put together a butchering/cleaning station. I remember seeing my dad wring a chicken's neck and...