HELP! Unexpectedly processing my first chicken

[Aeropennchick]

So my dog killed one of my chickens. I caught her with it and it died a few minutes later from crushing injury - no open wounds on him.

Hopefully I responded properly with the shock collar training that followed - it was hard to not be excessive but I tried to keep calm and I think she got the point without being overly frightened. This is definitely the last time I let her out in the yard without direct supervision while the chickens are roaming. I took for granted that she was doing well with them and I feel so bad to have failed my dog (and my poor chicken!) because of my misjudgement here.

Anyway, I have never processed a chicken before and I hope I do this right!! I'm going to skin him, gut him, and clean him up. He's just a little silkie, about 5 months old - does anyone have any advice on what I should do after?? Should I soak him in some salt water or something?
I just don't want him to go to waste since I can't change what has already happened.

 

[HEChicken]

Soak in a pan covered in water (fresh water) for about 48 hours in the fridge.

 

[Aeropennchick]

ok thanks!

 

[booker81]

Expect black bones and tendons For a 5 month old, I'd personally go 3-4 days in the fridge, then put him in a decent pot, cover with water, add some celery, onions, and peppercorns. Simmer low for a couple hours, take out the chicken and shred the meat off, and put the carcass back in, add more water and simmer for a bit longer (or just do the same in a crock pot). Strain the stock out, and make chicken noodle or chicken dumpling soup with the stock and shredded off meat.

 

[HEChicken]

Expect black bones and tendons For a 5 month old, I'd personally go 3-4 days in the fridge, then put him in a decent pot, cover with water, add some celery, onions, and peppercorns. Simmer low for a couple hours, take out the chicken and shred the meat off, and put the carcass back in, add more water and simmer for a bit longer (or just do the same in a crock pot). Strain the stock out, and make chicken noodle or chicken dumpling soup with the stock and shredded off meat.

Are you saying that because of the age and you think it will be tougher? I've processed tons of 5-month-olds (its usually when they start to crow) and never had a problem with tough meat, even when roasting. I was actually in the same boat as the OP this time last week when I fox maimed my Silkie Roo and I had to cull and process him. I actually only did 24 hours in the fridge because I needed him the next night. I just removed the meat from the bones, dredged in flour, browned in oil, then added the sauce and put the whole meal over rice and he was very tender. Mine was 6-7 months old.

 

[booker81]

Not as much tougher, just a personal preference. I like making stock with those age and up, especially the "skinny" birds, because it seems to go so much farther.

Pretty much everything I process (other than fish), gets a 3 day or more resting time. I've gone up to two weeks with deer.