Proper handling of meat after slaughter???? Advice, please!

[karmlacres]

I got an orpington egg some time ago on a whim. One day I figured out why it wasn't laying with the other girls from the hatch (Marans and Ameraucanas) and then it crowed. So it needs to go. Gorgeous bird, but it did lost a wing in a dog attack when it was very young. He falls down and struggles to get up - and the other birds peck on him when he gets stuck like this. A man has offered to slaughter him.

My question is, what is the best way to handle the meat once the deed is done? I've heard not to put it right into the freezer, but to let it set out to rest(?). How long do we let the meat rest? Bringing the meat home in an empty cooler the best mode of transportation?

It's already an older bird (took forever to crow) and then trying to arrange today's slaughter so its already destined for the crockpot. I don't want to do anything that will make the meat even tougher.

Any tips/techniques/advice would be greatly appreciated!

 

[Judy]

Keep it on ice all the time it's not actually being handled, wrap for freezing then rest in refrigerator 2-3 days before freezing. A brine while being held on ice helps tenderize -- many ways to approach brining. We use a good handful of salt (not iodized) per bird and leave 1-2 hours, so it won't get overly salty, then rinse. We find they are tender enough to grill or fry up to about 15 weeks.

Excellent article on cooking the birds, at various ages:

https://www.backyardchickens.com/t/...raditional-meats-from-historic-chicken-breeds