Processing: when to cut into pieces, before or after chilling/resting

[J Tuttle]

We have processed a couple of times but only bagged and froze whole birds. This time we plan to cut into pieces. When is the best time to do so, before or after chilling? My thought is that it would be easier to cut up just after cleaning/eviscerating while it is still warm, then chilling. Or is it better to chill the whole bird for 24+ hours then cut up? Thanks for any suggestions!

 

[Lacy Duckwing]

When I've taken birds to a butcher, they cut them right there. After cutting them, you can still let them rest for a few days before putting them in the freezer, though because I'd do so many at a time, those usually went into the freezer first.

 

[Molpet]

I have done both ways. I only do a couple birds at a time anymore and part them out as I go.

 

[Ridgerunner]

Hi, welcome to the forum! Glad you joined!

Whichever way is easiest for you. As long as Rigor Mortis has passed (not sure 24 hours is long enough in all cases) it should be as easy to do before or after.

I part them as I go for a couple of reasons. I have not cleaned up from butchering so my clothes, knife, and everything else is already messed up. No need to make another mess that needs to be cleaned up.

When I process I don't just part out a few select pieces. I save and freeze the backs, necks, gizzard, heart, and feet for broth and the liver for the dogs. It is easier logistics for me to get them bagged up if I part the chicken as I go.