So... Can you just throw a freshly processed bird on the grill?

[LittlestSeal]

just wondering on that, it hit me while grilling and now that i think about it, it's a dumb question. I mean, i filet fresh caught fish and then throw them on to cook and have done so with rabbit before too, so it's probably the same with chickens. Though whenever I feed raw to my dog i am always recommended to freeze for up to 48 hours first (for fish at least.) to kill off parasites, though again that probably has to do with raw.

Still, figured I'd post it, someone else might wonder the same thing when they first get into processing their own foods. lol.

 

[Talithahorse]

just wondering on that, it hit me while grilling and now that i think about it, it's a dumb question. I mean, i filet fresh caught fish and then throw them on to cook and have done so with rabbit before too, so it's probably the same with chickens. Though whenever I feed raw to my dog i am always recommended to freeze for up to 48 hours first (for fish at least.) to kill off parasites, though again that probably has to do with raw.

Still, figured I'd post it, someone else might wonder the same thing when they first get into processing their own foods. lol.

I've never done it but my grandmother tells tale of her aunt going out into the yard, grabbing the slowest rooster, dispatching it and then cooking up for supper. Common during times without refrigeration. My thought is that although doable, giving the muscles time to relax makes for a more tender bird.

 

[Pork Pie]

I've never done it but my grandmother tells tale of her aunt going out into the yard, grabbing the slowest rooster, dispatching it and then cooking up for supper. Common during times without refrigeration. My thought is that although doable, giving the muscles time to relax makes for a more tender bird.

Beat me to it!

I totally agree!

 

[Talithahorse]

Beat me to it!

I totally agree!

 

[Birdinhand]

read up on resting chicken before eating it, if you cook it and it's still in rigger, it ends up being chewy rubber bands, and I don't mean just a little tough, I mean like you'll have a hard time cutting into it even with a cerated knife. the texture will be all wrong. If memory serves me, they need a minimum of 4 hours resting, preferably a couple days. All my CX's get brined for at least 24 hours, so that more than covers it.

 

[donrae]

I think if you did it very fresh, like right from butchering to grill, you might be okay. I've tried to research how long it takes rigor to set in in a chicken and couldn't get a good answer. but there's got to be a window of time there, after the animal is dead but before it gets stiff, where you could cook it. No idea how small that window is, though. I know by the time I get most of my birds processed, cleaned, all the finish work done, they're getting stiff. but I'm no speed butcherer, that's for sure.

I have taken a bird right from butcher to the pressure cooker and it's been fine, but that's a pressure cooker. Not sure how grilling would do.

I say you try it and let us know