Undressed chicken

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PaisleyChickMama

PaisleyChickMama

Songster
Oct 1, 2022
106
71
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Zearing Iowa
Hi guys today is Sunday. I was out of town this past week and my neighbors were watching my chickens. One of their dogs got loose and bit the neck of one of my chickens on Friday they refrigerated it. They gave me the chicken Saturday morning and it’s been in my fridge, they did not dress it and I haven’t had the time so it’s a whole chicken feathers and all, is it still good even though it hasn’t been dressed? It’s been refrigerated since it died. If it’s still good how long do I have?
 
A fully feathered and intact bird will keep heat for quite a while after death, guts are not good at all. Always best to at least gut the animal shortly after death. I was given a goose shot in the AM and didn’t clean it out till about 11pm. It was kept in the back of a truck in cool weather (say 40ish). Beneath the feathers the goose was still warm, probably pretty close to the temp of a live bird. I wanted to pluck it but due to the long wait after death I breasted it out and took the legs/thighs. That being said a goose with its winter feathering has a lot more insulation than a chicken.

I suggest you only breast it out and be sure to give it a good visual inspection and sniff test. You can take the legs and thighs if you think it’s safe but the thighs are pretty close to the organs and would turn faster than the breast meat which is separated by the bone. No salvaging the organs and carcass IMO.
 
Quite a few people ... Mostly in Europe, but many hunters ... Let a bird "age" for a week or two, before dressing/cleaning it ...
 
DemeterAD9 said:
Never heard of aging a bird/animal with the guts intact!
Click to expand...
used to be common
https://honest-food.net/on-hanging-pheasants-2/

I have had to dispatch without time to process. I stuffed the complete bird in the refrigerator and forgot about it for 5 days or so. rigor had passed so I scalded and threw in the plucker. Turned out great. I have done several since with out problems
 
Molpet said:
used to be common
https://honest-food.net/on-hanging-pheasants-2/

I have had to dispatch without time to process. I stuffed the complete bird in the refrigerator and forgot about it for 5 days or so. rigor had passed so I scalded and threw in the plucker. Turned out great. I have done several since with out problems
Click to expand...
Oof I'll have to pass on leaving the guts inside. Honestly when we shoot deer and other critters we hardly bother with aging. At most some skinned and gutted small game will sit in the fridge for up to a week or we'll leave a deer to hang till whenever we get to it (usually within 5 days). I've never taken much interest in aging meats, to me nothing tastes better than fresh meat. And by fresh I mean it has cooled and gone through rigor mortis, not still warm.
 
PaisleyChickMama said:
Now I wish I kept it to eat!!!
Click to expand...
We are so used to modern ways..... The "ick" factor gets most people... I had a person told me the neighbor gave them sweet corn from the garden and there was a worm at the end of one ear. They threw all of it away instead of cutting off the end of that ear.
My grandparents had a spring they kept food in, when the ice ran out for the ice box. Used to cut ice in the winter and store in sawdust.
 

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