So, I am processing 6 cockerels for the first time tomorrow, and I have a few questions....
1. Is it better to leave them whole or go ahead and cut them into pieces when I process?
2. Do I need to brine them, or does freezing then thawing them give them enough time to rest?
3. Is there anything in particular that I need to know or watch for? I am doing it with a friend who has experience, but this is pretty much my first time (except once when I was 12 and helped my grandmother pluck some)
1. Is it better to leave them whole or go ahead and cut them into pieces when I process?
2. Do I need to brine them, or does freezing then thawing them give them enough time to rest?
3. Is there anything in particular that I need to know or watch for? I am doing it with a friend who has experience, but this is pretty much my first time (except once when I was 12 and helped my grandmother pluck some)