Chicken prep question

WeekendSmoker · 10-26-2013, 11:47 AM

A couple of times I have bought live chickens which then were killed/cleaned for me on the spot.
The issue that I have is the following : I let the chicken sit in the fridge for 24-48 hrs yet when I use them the meat is stiff to the point that it acts like it's frozen. legs/wings don't wiggle and the meat is impossibly stringy.
I've read up on it but is seems that after 24+hrs the rigor mortis supposedly starts to disappear yet even after 3 full days the chickens are still stiff like a board.
What am I doing wrong??
Thanks for any and all input

Rgds
WS

10-26-2013, 11:47 AM	#1
WeekendSmoker Just in from the Storm Join Date: Jun 2009 Location: Yes Posts: 42 Trading: (0)	Chicken prep question A couple of times I have bought live chickens which then were killed/cleaned for me on the spot. The issue that I have is the following : I let the chicken sit in the fridge for 24-48 hrs yet when I use them the meat is stiff to the point that it acts like it's frozen. legs/wings don't wiggle and the meat is impossibly stringy. I've read up on it but is seems that after 24+hrs the rigor mortis supposedly starts to disappear yet even after 3 full days the chickens are still stiff like a board. What am I doing wrong?? Thanks for any and all input Rgds WS __________________ Eagles may soar but weasels don't get sucked into jet engines......

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode