question about "resting" meat and broth

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

  1. Natalijaasbj

    Natalijaasbj Chillin' With My Peeps

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    May 1, 2012
    Hi!
    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.
    Natalija
     
  2. Ridgerunner

    Ridgerunner True BYC Addict

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    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 Chillin' With My Peeps

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

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