To Rest or Not to Rest, Also How Should I Cook It?

Discussion in 'Meat Birds ETC' started by americanchicks, Apr 3, 2018.

  1. americanchicks

    americanchicks Songster

    Jun 26, 2012
    Buckley, Wa
    Hi All!
    Right now I am raising a batch of CX. They are now just over 5 weeks and doing well, say one. I noticed a week ago she was limping. Went from a limp to her dragging her body around making her belly all red and sore. I then moved her in a brooder tote with some of my RSL. There she is doing great, eating, drinking, still cant walk right. Well the RSL are now old enough to go outside and I need the tote for ducklings. So even though she's only weighing in at 3lbs12oz think I am going to process her. I have a gathering on Saturday I would love for everyone to sample home grown chicken. My question is should I do it the day before or is it better to let the meat rest a few days?

    Also how do you all suggest I prepare the bird? I m going to have burgers, as well as smoking a roast for pulled pork. Any ideas?
  2. N Sully

    N Sully Songster

    Sep 4, 2017
    South Dakota
    Everything I have read says to rest them 24-48 hours. Sounds like a fun get together :)
    Maeschak likes this.
  3. RUNuts

    RUNuts Free Ranging

    May 19, 2017
    Eastern Houston
    Smoked bird is wonderful.
    If you process quickly, no need to rest. But quickly. I would let rest 2 days in frig.

    If you process 2 days before, you can brine the bird while resting it. Family is enjoying the brined & rotisserie birds.

    Brined & smoked are that much more special when raised yourself.
    bobbi-j and N Sully like this.
  4. Mosey2003

    Mosey2003 Crowing

    Apr 13, 2016
    NC IL
    I would let it rest. At that age, you can cook it any way you like.
    N Sully likes this.
  5. mixedbreeds

    mixedbreeds Songster

    Defiantly let it rest for 48 hrs in the fridge. I butcher mine put in ice water for a couple hours then pat dry and rest in fridge for 48 hrs and eat or freeze always wonderful.
    jpace and N Sully like this.
  6. jpace

    jpace Chirping

    Jan 10, 2009
    SW Missouri
    That's exactly how we do ours. Cooler with ice and water to quickly drop temp, then to the fridge.
  7. jopheso

    jopheso Songster

    Feb 13, 2015
    agreed with the above. I always rest anything I process. The bigger the animal (i.e. pig) the longer it will rest in the fridge or on ice.

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