Resting after Butcher (How?)

[IndianaHomestea]

I've read several threads about resting after butcher, but there seems to be alot of variation in answers. If you're a long time chicken butcherer can you please give your advice? What is ABSOLUTELY necessary and what is just preference?

Do you pluck before resting or after? And would it be ok to just hang it upside down in the garage (temp in there is currently around 50 degrees) or should I put it in a cooler or what?

Thanks in advance!

 

[ChickenSkin]

I went to butcher school when I was younger. I am by no means an expert but I'm experienced with a knife and putting all kinds of meat of the table for my family. I bleed them out for 2 to 3 minutes upsidedown restrained in a killing cone. If you don't want to buy an expesive one I have seen people use milk jugs and traffic cones. This will get the blood out around from the legs and out of the meat. A hot water scald around 160F until the flight feathers pluck out with ease. Pluck and rest. The rest is like any peice of meat. It is to let rigor to set and let go. I rest for about 24 to 48 hours before I process further down or freeze whole. It does make a difference. Since my wife is determined to learn to sew. I'm going to have her make little custom pillow cases that I'll put the birds in then on to a sheet pan and let rest in the fridge until I'm ready to process further down. For a old laying hen I don't go through the trouble but for meat birds you will get a better product. You want the opinion of how to get it done from an expert I would look up Joel Salatin on youtube. He cleans a chicken in probably under thirty seconds. It takes minutes in the video because he is trying to explain it. A lot of knowledge in that man.

 

[Xovan]

I do not have experience with chickens but I have hunted for 20+ years and have found that resting Deer and Turkey is a MUST. The one year I did not I found out why some people Hate venison. My mother passed and I did not have the time so I took it to a processor. ( later found out no resting just cut up and packaged.) The only way I could get my family to eat it was turn it into jerky. over a hundred pounds. That is when I got an electric grinder! OK back on the resting. For Deer and turkey I hang them over night. then quarter the deer put it in heavy duty garbage bags, turkey I bag whole . Put it in a giant cooler with ice for 3 to 4 days. I check the Ice a couple times a day (don't want it to get warm!!) Then I finish processing and packaging and into the freezer. I have found this to be the best for me over the years. I am new this year to meat birds and plan to do the same thing to them. Hope this Helps

 

[Egghead_Jr]

Last year I let rest for 24 hours in fridge. A few weeks ago I planned to roast a year old spare rooster whole so let rest in a brine, 3/4 cup kosher salt per gallon, for 24 hours. It was delicious.

 

[IndianaHomestea]

Thanks everyone. I plucked, gutted, cleaned, marinated and stuck him in the fridge. We'll see what he tastes like in a few days.

@ Chickenskin - I've already butchered a few and I think I have that process down. Pretty easy after the second one. I also have Joel's "Folks this ain't normal" book and actually saw the video you're referring to just a few weeks ago. He definitely know's his stuff. He has appeared on the GMC show "Farm Kings" a few times too. That's a great show by the way, if you haven't seen it yet. Hopefully there will be a season 2.

 

[Hummingbird Hollow]

I've read several threads about resting after butcher, but there seems to be alot of variation in answers. If you're a long time chicken butcherer can you please give your advice? What is ABSOLUTELY necessary and what is just preference?

Do you pluck before resting or after? And would it be ok to just hang it upside down in the garage (temp in there is currently around 50 degrees) or should I put it in a cooler or what?

Thanks in advance!

After I butcher I prefer to rest with either a nice cup of coffee or a diet coke, depending on the outside temperature. Sometimes I answer emails but other times I just grab a good book. I rarely get to rest very long, but I take what I can get.

I know folks who might like to hang upsidedown in their garages, but this gives me a head ache...so I guess that falls into the "just preference" category.

 

[Nyssa03]

This may be a stupid question -- here goes anyway --- I didn't "rest" the birds so will it help any to let them thaw slowly and "rest" for 24 hours (after thawing -before cooking) in the refrigerator?

 

[ChickenSkin]

After I butcher I prefer to rest with either a nice cup of coffee or a diet coke, depending on the outside temperature. Sometimes I answer emails but other times I just grab a good book. I rarely get to rest very long, but I take what I can get.

I know folks who might like to hang upsidedown in their garages, but this gives me a head ache...so I guess that falls into the "just preference" category.

Whiskey will help with the headaches and it is cooler in the garage in the summer.

 

[ChickenSkin]

This may be a stupid question -- here goes anyway --- I didn't "rest" the birds so will it help any to let them thaw slowly and "rest" for 24 hours (after thawing -before cooking) in the refrigerator?

I've never heard it the other way around but all you can do is try.

 

[Hummingbird Hollow]

This may be a stupid question -- here goes anyway --- I didn't "rest" the birds so will it help any to let them thaw slowly and "rest" for 24 hours (after thawing -before cooking) in the refrigerator?

I think that shouldn't be a problem. If you froze your chickens without adequate "resting" time, let it rest after it has defrosted before cooking.