after cleaning Cornish Cross - next step?

[Parront]

I kept mine on ice in the chest because I had a few to do, and it is HOT where I lived, Riverside CA, in the summer. Ice was the only way to cool them down while I worked on the rest. After cooled on ice, the refrigerator was able to take the load.

 

[Mrs. K]

If you are using the cornish cross, they are pretty tender - I did my first batch last year, getting ready to do another batch in a week or two. I put them in cold water, no ice, as we butchered and cleaned them, then when we got them all done, I drained them, and rinsed them well with the hose, then into the house, to cut up and bag dry, and I did refrigerate mine for 3-4 day and then froze. I was very happy with the product. Most of the time there is just two of us, and they were huge carcasses, I will be making them smaller pieces this time.