What went wrong?

Discussion in 'Meat Birds ETC' started by extraordinaryfowl, Mar 12, 2012.

  1. extraordinaryfowl

    extraordinaryfowl Chillin' With My Peeps

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    I put two 10-month cockerels in the freezer yesterday, and this morning I noticed a lot of the skin has turned dark. Why would that be? I put them immediately in the freezer, could that account for it?
     
  2. MNShepherdess

    MNShepherdess Chillin' With My Peeps

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    Maybe bruising? Did they flop around a lot when you butchered them?
     
  3. extraordinaryfowl

    extraordinaryfowl Chillin' With My Peeps

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    Thanks for the reply - no, I held them still, there was very little flapping - Maybe they just didn't bleed enough? Maybe they are just naturally darker then the other pasture-raised birds I've dealt with before . . .
     
  4. HHandbasket

    HHandbasket The Chickeneer

    After processing a chicken, you need to let the meat rest in the refrigerator for a couple of days before either eating, freezing, or cooking it. As with all things that die, rigor mortise sets in & you have to wait for the rigor to work itself out before freezing the bird. Now that it is dark, it will taste gamey and chewy, even after long, slow cooking, but it won't hurt you. It just won't taste very good.
     
    Last edited: Mar 12, 2012
  5. extraordinaryfowl

    extraordinaryfowl Chillin' With My Peeps

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    Thanks, that is what I needed to know - will know for the future
     
  6. 4-H chicken mom

    4-H chicken mom Overrun With Chickens

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    Use them in a soup or stew, don't throw them out. They will be just fine. :drool
     
  7. garp94

    garp94 Chillin' With My Peeps

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    not knowing if this would help or not, but asking the other knowledgable people out there

    Would cutting into parts and brining help draw out the blood???
     
  8. PotterWatch

    PotterWatch My Patronus is a Chicken

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    I think it would be worth a try.
     
  9. bluere11e

    bluere11e Chillin' With My Peeps

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    I say givie it a try. As you cut into it, take note if there was polling of blood at the joints or large muscles. This will let you know that they weren't bled well enough. Let us know how the brining works
     

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