Rigamortis in Chickens Help!!!

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After we butcher our chickens they become very stiff in about 20 minutes. We can't just roast one of them whole because they're not pliable after defrosting them like the store-bought ones are. Should we hang the carcass for a couple of days, would that help, or maybe fast freezing? Maybe You could help!!!

-- Chandler (ProvidenceFarms2001@yahoo.com), February 16, 2002


20 mins after you kill it,,or 20 mins after its plucked and cleaned? the ones I have done stay "pliable" for a few hours, at least,, by then its either in the oven,, or freeze

-- Stan (sopal@net-port.com), February 16, 2002.

Check some of the older threads. But in the meantime, refrigerate the Chooks for at least 2 days. Much more tender. Lets all the body heat out and tenderizes the meat... Don't leave the chooks longer than that. They must be frozen or cooked at that time.... Good Luck!!

-- Gailann Schrader (gtschrader@aol.com), February 16, 2002.

p.s. All critters get Rigor Mortis. You can tell how long something's been dead that way... Just ask a mortician...

-- Gailann Schrader (gtschrader@aol.com), February 16, 2002.

Chandler, first off are you butchering young?? Old birds, no matter how well they are handled, will be tough and not good for roasting. Much better to use your older birds in the pressure cooker, soup, chicken and dumplings etc.

A young bird is best killed, plucked and cleaned and cooled down rather rapidly. We then refrigerate ours for about 24 hours before we freeze, which allows the rigamortis to release. We then have a nice roasting bird when we take it out of the freezer.

-- diane (gardiacaprines@yahoo.com), February 16, 2002.

We place ours in cold water as soon as it is cleaned. Then chill the birds in the fridge at least overnight before wrapping for the freezer. We've never had a stiffness problem, maybe you are not chilling them fast enough? Just a thought. Best of Luck!

-- cowgirlone in OK (cowgirlone47@hotmail.com), February 17, 2002.

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