Why do our butchered birds have stiff legs?

[ozark hen]

I know this sounds awful, but our neighbor helped my dh butcher some turkeys and roos. The legs of all of them are sticking straight out and I am not able to bend them? What happened??

 

[jaku]

Quote:
Rigor Mortis. It happens to every animal after it dies and lasts several hours. The muscles eventually relax, although they'll still be stiffer than they were immediately after it died.

 

[ozark hen]

thank you but we put them immediately into a cooler with ice water in it for a couple hours and then into the freezer and they stayed like that. I thawed one roo out to cook about a week later and the legs still were like that? I don't even want to cook them now.

 

[al6517]

Quote:
If the bird was aged properly and even brined it should have been much more flexable, aging does help the muscles relax and the brine helps.

AL

 

[TipsyDog]

I'm no expert but I think you should let them rest for a good day or two before freezing or cooking to allow the flesh to relax again. I would soak them in the fridge or cooler for two days. Change out the ice water each day.

Someone with more experience will probably correct me if I'm wrong...

 

[Tala]

When we shoot deer we get it into manageable sized pieces and pour salt on it and stick it in a cooler on the back porch on ice for a couple of days before processing. I assume this serves the same purpose.

 

[GBov]

I just cook as normal, they come out fine after cooking

And yes, riggor will wear off after a while in the fridge but I never have that much patience, nice fresh chicken to cook is worse than money burning a hole in my pocket

 

[ozark hen]

Quote:
Well, I finally found the info I needed in Storey's Guide to Raising Chickens. LOL You were right Tipsy! chickens should "rest" for a day or so in the fridge before freezing to let the muscles relax. Darn!!

We will know the next time! Everyone's suggestions were great!

 

[jaku]

They're always going to be a little stiff- even after aging. It's not a problem though.

 

[GBov]

If my poultry is going to always be a bit stiff - and so far it has been - why is the stuff in the shops so flacid and floppy?