Hello! I just butchered some roosters and we cut up two of them to make fried chicken. We wanted to take a third to roast and rigor mortis has already set in. This is my first time with fresh butchered birds. I'm guessing I have to hold off to roast the bird with rigor mortis. Question... We cut up two birds right away for fried chicken. Does rigor mortis set in with the cut up meat or am I good to go with cooking? Help!! I'm ready to start cooking right away.