Resting meat birds

[howard8]

We butchered our broilers last night and put them in the refrigerator to "rest the meat". This morning when I woke up, I found the refrigerator door open. The broilers were slightly, and I mean slightly cold. Would the meat still be good or was all the butchering for naught?

 

[Nupe]

There's really no way of knowing until you're ready to eat it. I would rinse them and bring them down to resting temp as quickly as possible. Soaking them in icewater for a bit will bring the temp down more quickly. Bag them and get them back in the fridge until they're rested and then rinse again and sniff. If they smell OK, cook one up and see. Once frozen, make sure they don't linger too long between thaw and cooking.

 

[Hummingbird Hollow]

I bet they are fine. People used to hang their game in a cool room for days, even weeks before eating it. Remember, you are going to be cooking these birds thoroughly, so even if there is a bit of bacteria on the skin (almost a given if you don't do the nasty bleach baths they do in industrial processing plants) the bacteria will be killed by the cooking. I agree that you should always check the smell and color of meat before you cook it, but when you buy stuff in the store, you have no idea whether it was always kept at optimal temperature from slaughter to your table. I'd proceed under the assumption that everything was fine if it were my chicken and my efforts and my family.

 

[osbmail]

Figuring you probably iced them down when you butchered them. I would guess that they are fine. Proceed with your nose frist if it passes that test.Cook to proper temp test using a temp. gauge.I had a over scalded bird that got tore up in plucker thawed it out the other day didn't pass smell test so it went to the trash really wanted it eat it but knew I couldn't.