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another aging question

Discussion in 'Meat Birds ETC' started by needler, Jun 18, 2011.

Most Liked Posts
  1. Jun 18, 2011 #1
    needler

    needler Out Of The Brooder

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    Jun 14, 2011
    Athol, Idaho
    Okay I know there has been several discussion concerning this but I haven't found an answer to my very basic questions!
    When you age them in the fridge do I cut them up first or leave them whole and break them down later? And additionally do I wrap them up like they will be when they get frozen? I really don't want 12 raw dripping chickens just sitting in my fridge making a mess! [​IMG]

    Thanks
     
  3. Jun 19, 2011 #2
    nivtup

    nivtup Chillin' With My Peeps

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    It makes no difference.

    You can cut them up prior to aging.

    If they are cut up, I would not leave them in water though, but put them in a vacuum sealed bag.



    Good luck, and good eats.
     
  5. Jun 19, 2011 #3
    needler

    needler Out Of The Brooder

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    Jun 14, 2011
    Athol, Idaho
    So on whole chickens you let them age in cold ice water? They don't get water logged or that helps them stay moist, like brining?
     
  7. Jun 19, 2011 #4
    Oregon Blues

    Oregon Blues Overrun With Chickens

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    Apparently, some people soak them. I don't.

    Wash them off, then into a plastic bag first, and then into ice water to cool them fast without contact with the water.. Then they get wrapped and go into the fridge.
     
  9. Jun 19, 2011 #5
    needler

    needler Out Of The Brooder

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    Jun 14, 2011
    Athol, Idaho
    Thanks that is what I needed to know. I didn't want to do something wrong and screw up my first batch of birds. The in-laws are coming up for a visit and are expecting home grown chicken! And I don't think we could pass as Foster Farms!
     
  11. Jun 19, 2011 #6
    fresheggs4u

    fresheggs4u Chillin' With My Peeps

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    i processed 24 birds about 4 weeks ago and refrigerater space was a big issue. I used three coolers and ice for 3 days. Whole birds. The way that I could tell if they were aged good, was when the legs moved very freely. Believe me you can tell. I prefer to age whole birds so i can tell whem they are ready. Some birds take longer. The longest I have ever aged was about 4 1/2 days. I do use brine, while chilling, but it's not necessary.
     
  13. Jun 20, 2011 #7
    booker81

    booker81 Redneck Tech Girl

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    I prefer to do whole birds, and cut up before cooking if I choose to at that time.

    I pack up before resting, just as I would for freezing, so I can move them from the fridge to the freezer when I'm done resting them. I usually don't do a water soak, just process, rinse off, and then bag up - either in ziplocks or vacuum seal bags. I try to get as much air out as possible with the ziplocks, or seal them up, and let them hang out in the fridge like that. When it's freezer time, I just load the batch up in a couple heavy bags, haul them to the freezer and dump them in [​IMG]
     

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