Rest when processing

[dpenning]

When you are processing a large batch of birds do you let them
Rest before freezing and if so do you bring them at the same time so when you thaw they are ready to cook?

Or B: do you immediately freeze and thaw and Bri e just prior to oooking?

I’ve got a
Bunch of Roos that need to go to freezer camp.

 

[Parront]

I always aged them in a spare refrigerator in the garage before freezing. They were young Cornish-X, 10-12 weeks, so I have never brined them. 3 to 5 days in the frig, depending on my freezer space available. I ended up eventually buying a 20 sq ft freezer.

 

[dpenning]

Thanks for the response. These are 3-6 month old packing peanuts and Easter HAL boys that are starting to crow. Do you think they need to be brined?

 

[Parront]

Thanks for the response. These are 3-6 month old packing peanuts and Easter HAL boys that are starting to crow. Do you think they need to be brined?

3 months is young enough to just fry or BBQ without any tenderizing. By 6 months, you might want to use a recipe that marinates or brine them overnight. I just rested 3-5 days and put those older tougher birds in the pressure cooker. 25-30 minutes under 15 pounds pressure, and you have falling off the bones meat for soups and chicken salad sandwiches. Shredded chicken meat is great in almost all recipes you would use pulled pork for. Some like to brine, I have to avoid added salt for my family.

 

[archeryrob]

All fresh meat should be rested.

I rest
chickens 24+ hours

Deer 48 hours or longer. Deboned in buckets in the basement fridge with wet paper towels on top with lids.

Wild waterfowl in water for a week to ten days and changing the water every day to ever two days. Wild Canada goose is the gamiest meat I have ever eaten. The blood draining from frozen meat smells strong.

 

[dpenning]

Thanks Rob!