Rigor mortis and freezing chickens

[nalaw]

I read several years ago that after slaughtering chickens you should allow rigor mortis to pass by refrigerating the chickens for 24 hrs before freezing. I have done this with my last few batches of meat birds, but now that i am doing more it is hard to find that much room in refrigerators.
Is this even true, or can I go directly into a freezer without changing the texture or taste of the meat.

Thanks

 

[sparkles2307]

I never heard that, but my darling mother in law used to butcher massive amounts each year and told me yesterday at lunch that we need to keep a tub of ice water at the end of the table and place the birds in there after cleaning and leave them there till we are ready to freeze...
ETA ...meaning for the couple of hours that we would be butchering, not for days at a time lol.

 

[dadof4]

They need to "rest" in the fridge. If you don't they will be tough.

 

[PineBurrowPeeps]

Yes, you need to allow the meat to rest for about 2 days and then freeze. This allows the muscle to start to break down and makes the meat tender. If you eat it right away the muscles will be tight from Rigor and you will have chicken that takes hours to chew LOL

 

[Tala]

We always soaked deer & turkey meat in coolers of salty ice water, I kinda just assumed everyone did that for chickens too

 

[CARS]

Yes, allow at least a day in the fridge or ice water. It make a world of difference. If you doubt the difference, try a side by side test. You'll never freeze right away again!

 

[jjparke]

I always soak mine in salt water for at least 24 hours if not 48. Meat is SO much more tender and juicy. It only takes a couple coolers and if you fill them with carcasses the ice actually holds for a couple days.

 

[DarkWolf]

How well does brine work for older birds, say 2-3yo layers?

So... Rest for 2 days then freeze... then thaw 2 days in brine? Or can you just brine before freezing and have the same effect?

Also, how much salinity?

 

[Tala]

Quote:
We always just pour a bunch in

Maybe someone else actually measures

 

[DarkWolf]

LOL.. A bunch.. I like that measurement.

What kind of salt? I'm assuming standard every day salt and not canning salt.. and certainly not rock salt used for making ice cream.