Rigor Mortis questions

[imacowgirl2]

This feels likes dumb question…but if I process a chicken quickly enough (say, less than 20 mins from dispatch to ready to cook), can I cook it immediately and avoid rigor mortis setting in? Does cooking stop rigor mortis from starting? Does rigor mortis always take about 30 mins to set in, or is it sometimes shorter or longer?

 

[Molpet]

If you are quick, you can throw them in a hot pan. I had one done that quick, but by the time I got the pan out and hot he was stiffening up and was tough.
Bigger the bird the long it takes to set, in my experience with chickens vs turkey

 

[Ridgerunner]

I cannot vouch for the accuracy of this but thought it might be interesting.

https://silverlakefarms.com/what-causes-rigor-mortis-in-poultry/

I don't have confidence in a set time to cook it before rigor mortis starts to set up. The start would be what I'd be interested in, not when it is finished setting up. Temperature and body mass affect how fast it sets up, among other factors. I'm confident cooking will stop it setting up, but how long will it take to heat the inside up to cooking temperature?

With all that said, when I was a kid Mom would tell me to bring her a chicken. I'd kill it, pluck it, gut it, and take it to her. She would cook it and serve it that day. I was not in the kitchen when she did that so I cannot speak to her schedule other than we ate it for lunch, not supper, so she did not mess around.

 

[imacowgirl2]

I’m also wondering…if I’m pressure cooking them, would I be able to get away with cooking a bird that has slightly started setting up and have it come out tender?

 

[5Australorpasaures]

We only do 2-3 birds at a time for future meals. After cleaning my wife soaks them in cold salt water to draw the blood out for an hour, pats them dry and puts them in the deep freeze. Never really saw any tightening of the carcass. When thawed they're still loose.

 

[FunClucks]

I’m also wondering…if I’m pressure cooking them, would I be able to get away with cooking a bird that has slightly started setting up and have it come out tender?

Good question. I wonder this as well. If you try it out and figure it out, please let us know. I think you should be able to have it come out tender even if you cook it during rigor due to the nature of pressure cooking. But I haven't tested this hypothesis.

 

[FunClucks]

We only do 2-3 birds at a time for future meals. After cleaning my wife soaks them in cold salt water to draw the blood out for an hour, pats them dry and puts them in the deep freeze. Never really saw any tightening of the carcass. When thawed they're still loose.

Do you process cornish cross or dual purpose birds or old roosters? How old are they at the time of processing?

You could probably get away with the process you describe for cornish cross, but I would definitely rest the bird for a few days when doing dual purpose birds at 4-6 months or older roosters. That being said, I'm new to meat bird cooking, so this is based on what I've heard/read, not tried out myself.

 

[5Australorpasaures]

Do you process cornish cross or dual purpose birds or old roosters? How old are they at the time of processing?

You could probably get away with the process you describe for cornish cross, but I would definitely rest the bird for a few days when doing dual purpose birds at 4-6 months or older roosters. That being said, I'm new to meat bird cooking, so this is based on what I've heard/read, not tried out myself.

These are non producing older hens, RIRs, Bar'd Rocks in the past that are done laying. They do hang over the sink after the soak I know it's at least 2-3 hrs though. Does the same with geese, ducks and pheasants that are taken during the hunting season,

 

[FunClucks]

These are non producing older hens, RIRs, Bar'd Rocks in the past that are done laying. They do hang over the sink after the soak I know it's at least 2-3 hrs though. Does the same with geese, ducks and pheasants that are taken during the hunting season,

That's awesome that that method works for you! I may have to try that sometime. I was reading recently that different butchering techniques could require different resting times. I wonder if the salt water has something to do with it. My birds have been tough and not moveable until after about 3 days.

 

[5Australorpasaures]

That's awesome that that method works for you! I may have to try that sometime. I was reading recently that different butchering techniques could require different resting times. I wonder if the salt water has something to do with it. My birds have been tough and not moveable until after about 3 days.

I do know my wife will soak wild fowl over night in cold salt water for dinner the next day seems to take the gameness out and they are always nice tender and moist, Canada Geese especially.