I was saddened today to find a chicken drowned in a stock tank today. We had a bad windstorm and perhaps he got scared or got blown into the tank. Or he bent down for a drink of water, fell in and couldn't get out. Poor thing. I've since covered the tank so it won't happen again. I found the chicken within an hour of it drowning and decided to butcher it to eat. When I removed the head and hung it, only a small amount of blood came out. I skinned it rather than having to deal with heating water for just one chicken. Having only slaughtered one live chicken before and having read profusely (sometimes dangerous!) on BYC on how to do this, a common theme was it was important to bleed the chicken out, otherwise blood will remain in the meat and affect the flavor. I'm not Jewish, but I do know the Kosher slaughter methods are pretty strict about bleeding the animal about. Is there anything that can be done after the fact to either bleed it out further or minimize the effects of the remaining blood? Or should I not worry about it (please tell me why you think so, if so)? I was thinking of marinating it in something salty and/or acidic, like apple cider vinegar, or a dilution of it. Marinating seems to make most any meat taste better and be more tender. If it matters any, it was a young bird, perhaps 10-12 weeks old. Thanks!