Buthering

[Adam Belcher]

This will be my first time butchering chickens. Do I need to let the birds rest whole before I cut them up or can cut them up and place them in the refrigerator?

 

[Mosey2003]

You can cut them up right after you process them and then rest them.

 

[RUNuts]

Agree. As long as the meat is rested before cooking, it will be fine.

 

[Adam Belcher]

Thanks

 

[Koyote]

I've never "rested" my chickens in a refrigerator (never had enough room for all the birds). It hasn't been a problem as far as I can tell.

 

[aart]

I've never "rested" my chickens in a refrigerator (never had enough room for all the birds). It hasn't been a problem as far as I can tell.

I'm guessing your are talking about ~8 week old cornish cross?
Not sure what kind of bird the OP is talking about either.
I only do layer breeds and believe me they are about inedible if not rested, especially if over about 16 weeks old.

 

[Adam Belcher]

They are layers

 

[aart]

They are layers

How old?
I assume males?

 

[BigBlueHen53]

I did not know about resting the first time we had roos butchered. I thought I just cooked them wrong. Tough and stringy, yuck. The second batch, I knew better! World of difference!

 

[Ridgerunner]

I cut mine into serving pieces as I butcher them. We all have our own reasons for how we do it. It slows me down but it suits how I cook them, saves space when I store them, and I don't splatter raw meat juices and parts in the kitchen when I cut them up. I still have to sterilize after packaging them for the freezer but it's less of a mess.

I don't age mine before I freeze but I do after they thawed.