First time processing, meat is still stiff after 48 rest in fridge

[quiche]

I processed for the first time on Sunday. Two of the three birds are flexible and the meat appears to be ready to freeze. The third one was very stiff when I put it in the fridge (about 30 min. after slaughter) and after 48 hours is still not flexible (i.e. I cannot flex the legs to store in a freezer bag. Any idea what happened? Should I let it sit in the fridge longer? The birds were 17 week old cockerels (mixed breed, New Hampshire, and Buff Orp.)

Thanks

 

[PotterWatch]

I would let it sit longer. Every once in a while we get one that just takes longer to relax than the others done at the same time. I don't know why.

 

[Azriel]

I almost always butcher my birds on Wednesdays (just works for me) and I never put them in the freezer before Saturday, and sometimes I'll have one thats still a little stiff yet, so I will wait until Sunday. As long as you keep them very cold they will be fine to let them rest 3-4 days.

 

[quiche]

Great thanks. I was worried that after all the effort I had ruined them. One more question, does brining just improve the flavor or does it also improve the texture? Can I do that step now or should I wait until I'm ready to cooking them?

 

[Oregon Blues]

The birds can sit in the fridge for a week and still be good (as long as you properly chilled them and used safe meat handling procedures). Your bird just wants to rest a little longer.

They will also "rest" in the freezer. It just slows the process waaay down, so it takes a lot longer while they are frozen.

 

[quiche]

Thanks for everyone's advice. Sure enough, I tested them today and they were all "well rested" and ready for the freezer.