Chicken storage, butcher

[JeffGreen87]

I butchered 2 boilers last Sunday and put them into containers and put them in the fridge. They still smell and seem good.
But question is.. how long can they last in containers in the fridge. Also is it better off to put them in air tight bags?
How long can you keep the chicken out and while butchering? My wife did it and toke her about hr n half to pluck the chicken and toke about hr to butcher it.
While doing it every 5-10mins put it in ice water and cooled it down for about 1-3mins at a time.
We are getting ready to butcher another one Friday.

 

[Mosey2003]

I wouldn't keep them in the fridge more than a week, I'd either freeze straight off, or as soon as rigor passes, which is usually within three days.

If it's not terribly hot outside, I think you're okay taking about an hour to process. You should get faster and faster the more you do.

 

[Maeschak]

I butchered 2 boilers last Sunday and put them into containers and put them in the fridge. They still smell and seem good.
But question is.. how long can they last in containers in the fridge. Also is it better off to put them in air tight bags?
How long can you keep the chicken out and while butchering? My wife did it and toke her about hr n half to pluck the chicken and toke about hr to butcher it.
While doing it every 5-10mins put it in ice water and cooled it down for about 1-3mins at a time.
We are getting ready to butcher another one Friday.

Just an FYI that you should pat them dry before putting in the fridge and do not use an air tight bag on them yet... The trapped moisture makes them go bad more quickly. I either submerge them in a light brine or pat dry and put in a large empty pot with a loose fitting lid.

 

[JeffGreen87]

But still good to eat ATM?
And is there anything special I have to do to eat them? About to cook some now. Somone said I should boil the chicken first. (Skin on) we did 160f water when defeathering.

 

[Mosey2003]

You said they're broilers, so Cornish Cross or a ranging broiler type? You can cook those whichever way you please as they're still too young to be tough. Only consideration is waiting for rigor to pass, and after that long it surely has.

Scalding water is usually supposed to be about 140.

 

[JiminyChristmas]

As long as your fridge works as it should, it should be good to go. I've dry aged wild birds in the fridge for up to seven days before freezing. Last time I butchered CX, i processed on Sunday, let rest whole in cooler on top of ice until Wednesday.

 

[JeffGreen87]

Sorry Cornish.
*When I went to cut the chicken to cook it and eat ect.. as I cut into the chicken it was as if it was mushy like.. but smelled fine but the texture was wired. And wasn't slimmy.
* Once butchered I should put them in a container about 90% closed for about 2 days then there eatable?
Thank you for any and all help.