Good job.
I don't know what volume of blood it would be, but sometimes it will clot and not all run out. I keep a garden hose handy to spray the area for a bit.
Cut out the injury now, before cooking. Bacteria could spread.
I rest mine between 2-4 days in the fridge before cutting upt to freeze or using. This lets rigor mortis pass and the meat will be more tender. You can brine, but I don't bother. Especially for stewing hens or moist cooking methods. They'll get tender anyway.
I don't know what volume of blood it would be, but sometimes it will clot and not all run out. I keep a garden hose handy to spray the area for a bit.
Cut out the injury now, before cooking. Bacteria could spread.
I rest mine between 2-4 days in the fridge before cutting upt to freeze or using. This lets rigor mortis pass and the meat will be more tender. You can brine, but I don't bother. Especially for stewing hens or moist cooking methods. They'll get tender anyway.
