Amount of time for rigor mortis to pass

[Achickenmama]

Is three days too long after processing your chicken to let the rigor mortis pass?

 

[Shadrach]

Is three days too long after processing your chicken to let the rigor mortis pass?

Three days in the fridge is fine.

 

[Geena]

We always rest ours for three days in a cooler before parting out and freezing. Actual fresh chicken can sit refrigerated for quite a long time before going bad, as opposed to grocery store supposed "fresh" chicken.

 

[Achickenmama]

We always rest ours for three days in a cooler before parting out and freezing. Actual fresh chicken can sit refrigerated for quite a long time before going bad, as opposed to grocery store supposed "fresh" chicken.

Thank you for the the response! Our last batch, and very first, we rested for only two days. I just wanted to make sure three days in an ice bath would be okay.

 

[HenriettaPizzaNolan]

Asking this follow-up question again in this thread because I always seem to get different answers:
For those of you who rest the meat in a cooler, do you put the meat directly in the ice water or do you bag it first?

Also, can you do all 3 days in the cooler or is it better in the fridge?

Sorry OP, but just wanted to ask these where it's relevant.

 

[Ridgerunner]

Different people do different things. Some people bag the meat immediately, then age it in the fridge or in a cooler. Some don't bag it first but age it in the fridge or a cooler. Some brine the meat while aging it. Brining typically means adding salt to the water. Some people marinade the meat as it ages. Marinading typically means adding an acid (usually wine or vinegar based) to the liquid to help break down fiber though some may just be for flavor. Marinading in acid too long can turn the meat mushy, especially if you are using young tender chickens. Marinading can get a little tricky but some do it while aging.

You need to keep the temperature low enough that bacteria can't reproduce while you age it. It doesn't matter if that is in the fridge or a cooler.

 

[HenriettaPizzaNolan]

Different people do different things. Some people bag the meat immediately, then age it in the fridge or in a cooler. Some don't bag it first but age it in the fridge or a cooler. Some brine the meat while aging it. Brining typically means adding salt to the water. Some people marinade the meat as it ages. Marinading typically means adding an acid (usually wine or vinegar based) to the liquid to help break down fiber though some may just be for flavor. Marinading in acid too long can turn the meat mushy, especially if you are using young tender chickens. Marinading can get a little tricky but some do it while aging.

You need to keep the temperature low enough that bacteria can't reproduce while you age it. It doesn't matter if that is in the fridge or a cooler.

Thanks so much for the detailed answer!!!