Letting meat rest

[JMotuzick]

We have done a few batches of Cornish crosses now and have found the breasts to be a bit chewy or tough when cooked. We have been doing zero resting, basically dispatch pluck, part out and freeze. Everything I’ve been reading on line shows resting for the entire bird. Should we let the parts rest? The whole Caracas rest then part out? We have quite the system and with 6-8 people we can get a live bird into the freezer in about a hour.

 

[Hannahnic14]

We have done a few batches of Cornish crosses now and have found the breasts to be a bit chewy or tough when cooked. We have been doing zero resting, basically dispatch pluck, part out and freeze. Everything I’ve been reading on line shows resting for the entire bird. Should we let the parts rest? The whole Caracas rest then part out? We have quite the system and with 6-8 people we can get a live bird into the freezer in about a hour.

Everything I've seen says it's best to let them rest in the fridge or cooler for 24-48 hours. That way the muscles have time to relax and the bird won't be tough. Rigor mortus has to have time to run its course. That's what we did with a few roosters that we butchered and they weren't tough at all!

 

[Ridgerunner]

It doesn't matter if they are whole or parted, they still need to rest. If you have a system worked up where you can part them as you butcher I'd stick with that. That should include how to package them for the freezer which could have an effect on how to age them, in an ice chest or in a refrigerator. You don't want to get your team back together a few days later.

I part mine as I butcher and freeze them immediately. But I age them in the fridge after I thaw them. That works OK for me unless I forget to take one out soon enough. I think aging them before freezing is usually best for most people, that way you avoid forgetting to take them out of the freezer early enough so you have more flexibility if plans change.

 

[U_Stormcrow]

Whether whole or parted, they need time to rest for the enzymes to start breaking down long proteins and rigor mortis to pass. I actually prefer a three day rest, though I've seen claims that 8-12 hours is sufficient for rigor, that has nothing to do with aging the meat - and we Americans like aged meat.

If you have a clean, sanitary refrigerator, you an even try resting a bird uncovered, the fridge fan moving air over it, for up to a week (4-5 days is target). The enzymes will tenderize the meat, while the airflow will partially dehydrate, resulting in more intense flavor and crispier skin. Its become quite popular in expensive restaurants of late, with all poultry, but duck in particular.

 

[wolfwalker]

I freeze immediately after bagging. Though I do take them out of the freezer a week before I plan to cook them and thaw them in the refrigerator, it works great for me, very tender. So I would saw I age them after thawing. Being in the desert, the temps are not conducive to resting in coolers, not to mention the all you can eat large predator signal that would be and I do not have enough refrigerator space to rest 50 birds. so my way works for me.

 

[U_Stormcrow]

I freeze immediately after bagging. Though I do take them out of the freezer a week before I plan to cook them and thaw them in the refrigerator, it works great for me, very tender. So I would saw I age them after thawing. Being in the desert, the temps are not conducive to resting in coolers, not to mention the all you can eat large predator signal that would be and I do not have enough refrigerator space to rest 50 birds. so my way works for me.

There is a good argument for resting after freezing, in that the freezing process tends to destroy cell walls, accelerating the issue by allowing more rapid access of the enzymes to some of the proteins. The counter argument, of course, is that destroyed cell walls readily give up moisture...

I use the "freeze first" methods for older birds, then defrost in a flavoring liquid (a brine or marinade) before the bird goes to the stove or crock pot. Classic brines, yogurt and buttermilk based marinades work great for this. Yogurt Curries work great for this. Citrus based marinades (i.e. mojo) and acid-based marinades can be a bit strong, too acidic, and will do unpalatable things to the texture of the meat in a long marinade process as described - so if you use one of those, lower the acidity and let time do the work.

 

[JMotuzick]

I’ll put mine in the fridge and let everyone in our group know to do the same. Thanks for the help