plucking cockerel/rooster ready for eating...skin looks weird....

[rebrascora]

So if the spoilage bacteria are there from other sources than the intestines, then all processed chickens are at risk from them..... I would imagine the risks are much higher with large processing facilities and chickens that are factory raised, rather than a one off back yard cockerel in this instance. I really haven't found that the viscera flavour the meat particularly from being left overnight, but I do find the flavour of home grown surplus cockerels that have reached adolescence stronger than old hens or younger meat birds.... it is an acquired taste.

 

[R2elk]

So if the spoilage bacteria are there from other sources than the intestines, then all processed chickens are at risk from them..... I would imagine the risks are much higher with large processing facilities and chickens that are factory raised, rather than a one off back yard cockerel in this instance. I really haven't found that the viscera flavour the meat particularly from being left overnight, but I do find the flavour of home grown surplus cockerels that have reached adolescence stronger than old hens or younger meat birds.... it is an acquired taste.

I don't know how you are handling your processed birds but my experiences are not what you are claiming. There is a difference in flavor from the bland store purchased chickens and home grown chickens. I have not noticed a difference in flavor between home grown hens, cockerels or roosters other than the fact that older chickens provide more flavor and less gelatin than younger chickens when making soups. The only time that I notice a difference is when the processed chickens are given a different kind of feed.

 

[Ridgerunner]

It's pretty traditional to hang a pheasant that has not been gutted for a week or more to age the meat. People have been doing this for a long time and living through the experience. There is a secret to it though, temperature. The warmer it is the faster bacteria multiply. Below certain temperatures bacteria don't reproduce but that temperature can vary a bit depending on the type of bacteria.

In general anything above 60 F is bad, 50 to 55F is supposed to be OK. So whether or not that chicken would be safe to eat would depend on what temperature it was kept. How fast it cooled off could probably have some effect.

So if you are in a situation where you have to kill it the night before but have to wait until the next morning to clean it, put it in a garbage bag (I'd double bag to keep it more secure) and put it in your fridge unless your high temps are below 55.