We butchered our first chicken on Thursday. I was pretty slow with plucking and eviseration and sometime during a rinse, I was holding the bird upside down by his legs and he stiffened up that way. I read somewhere that rigor mortis goes away in about 48 hours, but I just checked the carcass again and the legs are still stuck straight out and he is as stiff as a board! Did I do something wrong to make this chicken so stiff? I didn't chill him in cold water because it took me a bloody HOUR to finish him on a very cold day and the carcass felt cool by the time I was done so I just rinsed, wrapped and put in the fridge. Is it ok to eat him? It has been over 60 hours now but I am more than a little uncomfortable about this stiff leg thing..