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question about "resting" meat and broth

Discussion in 'Meat Birds ETC' started by Natalijaasbj, Aug 25, 2013.

  1. Natalijaasbj

    Natalijaasbj Songster

    May 1, 2012
    I have just processed my 5 months old Maran rooster. I put him to "rest" for approximately for 2-3 days. BUT . This time I want to make broth from head, feet heart and back, and then make some chicken soup.
    Should I rest these pieces also?
    Or should I proceed immediately right now with the broth ? I would prefer waiting because the "back" part of the chicken still resting with the whole carcass. But at the same time I am not sure if the "heart" can sit for 2-3 days uncooked.
    Thank you for any input.
  2. Ridgerunner

    Ridgerunner Free Ranging 9 Years

    Feb 2, 2009
    Southeast Louisiana
    What I do is immediately freeze the parts I make broth out of. Then at my convenience (or when I need the room in the freezer) I make broth.

    You could boil the parts you have ready in water for a bit to kill any bacteria in them, then cool that and refrigerate it, including the water, while you are waiting on the back.
  3. Natalijaasbj

    Natalijaasbj Songster

    May 1, 2012
    Great advice. I will boil them today and wait for the "back" part!
    Thank you!

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