Rigor mortis and freezing chickens

[FrenchHen]

I used a cup of Kosher salt and a cup of sugar to a gallon of water.

 

[jaku]

I'd wait 24 hours to let rigor go away.

 

[FrenchHen]

If a newbie made the mistake, not that we did this, of freezing right away, could we thaw the bird and hold it for a couple of days before cooking? Would that do the same thing? Not that we'd need to of course...just for the general chicken public's information.

 

[birdsofparadise]

Quote:
And here Iʻve been blaming the tough meat on the fact that Iʻve been butchering excess cockerels! I did know to chill them in ice water (no salt or sugar), but I only did it for an hour and then popped them in the oven for dinner.

 

[CARS]

Quote:

I don't know, try it. (if you can find someone who has frozen their birds asap.)