New Guy Question

[awwagerman]

I processed my first Roo`s day before yesterday. I followed the Learning Center article step by step. (How To Process A Chicken At Home) This artical was very well put together it went very well. I put the chickens in the fridge for the three day wait. Today I checked on them and they look nasty they have what looks like blood under the skin on the legs and wings and more have a dark like bruse on the meat? Please help I worked very hard for this meat. Is it ok? Do I need to soak it? It looks and feels dry. It is in full riger tonight it is very stiff. Will it go away? I have my vacume seal bags ready but I want my birds to look like the ones in the article.
WHAT CAN I DO???

 

[ChicKat]

Welcome to the forum.

I've only processed a few chooks, but I can give you a bump.

Not sure about the learning center article....but if you followed it, you most probably did do everything right.

I did "bleed" out my birds. BTW, the meat will still look "darker" than supermarket chickens, IMO.

Not sure exactly how long before rigor mortis will pass - I do know that there are several variables, but it will pass. I think that if you allowe(d) the correct time in refrigeration according to the article, and you go to the freezer--- when you thaw, given time to thaw in the refrigerator, your chicken will be ready for cooking.

Most likely everything will be O.K. --

Hopefully processing experts will chime in here.