I am currently at a point where I will need to get rid of one of my polish roosters. I am currently looking for a new home for him, but if I can't find him one soon he's going to be heading for the stewpot. HOWEVER, he has a really beautiful pelt of feathers, and I would like to be able to skin him before cleaning the meat, which means I have to kill him in a 'clean' fashion that won't damage the feathers but will also leave the meat ok. In order to skin him, he will have to be frozen shortly after death. I don't want to just stick him in the freezer, as that is a much slower and potentially painful death compared to neck wringing and while he has to die, there's zero excuse for it being drawn out. So my question to anyone who has possibly done this before- Is there a reason wringing the neck and freezing with blood intact would make the meat taste bad? If so, is there another kill method that will leave the feathers intact and clean as well as the meat ok to eat?