Six days too long to rest a freshly slaughtered pullet?

[willkatdawson]

You're so right about the feathers and all staying with the bird. They literally hung the birds by the string around their necks on a peg under cover in the shade of a shed. It was cool outside, I believe Thanksgiving in England, but I don't believe they ever put them in the fridge.
They did this with all the birds, They were making a multi bird roast. Sort of our 'turducken' idea, or I guess maybe we got the idea from them. Anyway, woodcock inside a duck, duck inside the pheasant, pheasant inside a chicken, chicken inside a goose and goose inside the turkey...all deboned of course. There were more birds than that...a dove fit in there somewhere I think and I know I've missed more. There were 7 in total I think.
There they all hung for a week until ready to prepare. It fed a big crowd and as you can imagine it was quite impressive looking.

 

[donrae]

Quote:
That's really cool of you. Does the recipe specifically call for hens/pullets, or were there no roos available?

 

[EMAW]

I have had a deer hang in the butcher's cooler for up to 7 days, I normally like things to rest for about 4 days but due to schedules this deer went 7. The meat taste fine, is very tender and no ill effects.

 

[ixnay]

According to Mick Jagger, "the meat I eat for dinner must be hung up for a week."

Of course, the first line is "I got nasty habits."

As always, I rely very seriously on the smell test. If your processing is very clean, and you go to sniff the resting bird, and it essentially has no smell, then you're OK. Not to mention that if you're making soup, you'll be killing off pretty much everything you would possibly worry about. I always rinse well at just about every step. Another bromide: "dilution is the solution to the pollution."

YMMV.

Nan

 

[erinchelsea]

I'd eat it! Or, cook it in a few days and then let the cooked meat sit in the fridge for a few more days. I think with soup you'd be pretty safe- and I always go by the sniff test, too.

 

[sgoff]

The chicken you get at the store has been sitting around a lot longer than 6 days. Probably frozen for part of it, but I'd eat your chicken, if properly cleaned and kept just about freezing. And if your making soup, why not make it a couple days ahead and split the difference?

 

[blefky]

Quote:
I agree with the "make it a few days ahead" idea. Soup is always better the second or third day anyway.