I’ve had 2 New Thoughts on Butchering Recently.
Thanks to the Homesteaders Food Challenge and my general obsession with raising all my own food, I have spent the past 4-6 months, give or take, killing things and eating them.
Well, I’ve been killing things much longer than that; however, it has become much more frequent and enthusiastic since I’m not filling any (chicken craving) gaps with store-bought drumsticks.
All this processing has brought a couple of things to my attention and mind…. that, of course, you should know. Ha!
Blogs are fun, in that, complete strangers can have a glimpse into my brain and thoughts. Which should come with Surgeon General’s warning, by the way.
Thought #1 – Sometimes, I Want Parts
Here’s the deal….
When DH processes animals with me I’m lucky if I manage to catch the livers, gizzards and necks before he throws them into the garbage can. By “garbage” I mean:
- compost
- feed the local varmints
- recycle into the circle of life
The past two processing performances have been DH free (go me!) and I have been more intentional to save and preserve every last edible bite.
After discarding any undesirable parts, we typically wash, bag & freeze the whole chickens (or duck or whatever). My whole chickens/ ducks/ rabbits/ potbelly piglets are fab and I love cooking them whole.
BUT…
Sometimes I don’t just want whole, intact meat. Sometimes, I want to:
- roast thighs
- bake sticky wings
- fry chicken tenders
- make livers and gizzards and giblet gravy
- or even fry rabbit legs
I don’t always want a whole animal, frozen in a bag.
I want options.
If you are like me and want choices for dinner instead of “whole animal” this is for you.
Look what I did! Squeal!
Instead of bagging and freezing my chickens whole this year, I spent some (well allocated) time and chopped them into fabulously wonderful pieces & bagged them with their counterparts.
I left half of my chickens whole, and diced up the other half.
I now have bags of chicken tenders. Bags of chicken thighs. Bags of drumsticks. Even bags of wings.
I am Kroger.
I can’t tell you how fun it is to have farm-fresh chicken (that I raised) in my home, chopped into perfectly usable organized pieces. Not that a whole chicken isn’t usable, but you know what I mean. I can grill drumsticks, or fry chicken tenders or glaze thighs. Without having to defrost 3 whole chickens in order to have enough breast meat to fry tenders for dinner.
I used this same process for my rabbits. I bagged all the front legs together (little scrawny things). Since they are all the same (miniature, tiny) size they will all cook evenly, consistently and cohesively together, in the same frying pan, at the same time. Blessed cooperation.
I also bagged all the back legs together (thick, delicious, glorious thighs). These are much larger and if you tried to cook the shrimpy, front legs and the gargantuan, back legs at the same time you would have a problem. A problem of timing and over cooked front legs and raw back legs. It just makes sense to bag these guys according to size. Uniform behavior in the frying pan. Thank you very much.
Then I toss all the backs & ribs in bags together (for soups, stews and broths).
So fun.
Thought #2 – Time Must Pass Before You Partake
Another giant revelation that has appeared recently before my eyes is the disgusting, offensive, hard-to-stomach fact that you CAN NOT kill something today and eat it for dinner tonight.
I’ve done it.
It’s never appetizing.
- I’ve eaten Gangster Roosters the day they met their ever-deserving deaths.
- I’ve eaten potbelly piglets that were breaking the law right after I blew their brains out.
- I’ve eaten rabbit that was hopping earlier that day.
- I have filleted and sauteed venison tenderloins the night of the big hunt as a celebratory feast.
You’d think I’d learn. 4 different animals – same results.
Unless you really like chewing, or happen to be adorned with the teeth of a Tyrannosaurus Rex, you’ll need to let the meat rest in a refrigerator for a few days.
All meat.
Chicken, duck, rabbit, deer, pig…… it all needs to rest before consumption.
Would you like to know why?
This is going to make you gag.
More than trying to eat sweet potatoes.
Brace yourselves.
Fun Fact: After the kill, RIGOR MORTIS sets in. Eating an animal that is in the rigor mortis stage is like trying to eat your Otterbox.
Nice eh?
Rigor mortis is a state when all the muscles are contracted and stiff. This just keeps getting better, doesn’t it?
Eating something that is in a rigor mortis state is going to be memorable…. in a bad way.
I’m gonna assume this is normal for all animals, but it is especially true for deer, rabbits & chickens and anything I’ve eaten the day it died.
- Deer go into rigor mortis quickly and will come out in 24 hours.
- Chickens go into rigor mortis a few hours after being processed and will remain stiff for 24-48 hours.
- Rabbit meat will remain in this state (contracted) for 4 days!!!
Trying to cook and consume an animal in the rigor mortis state will be a mistake. It will be tough, chewy, gamey and generally horrible.
Sorry.
It’s true.
I don’t care if it’s chicken, duck, rabbit, deer or other random hunk of meat – if you killed it today – you’ll want to let it marinate in the fridge before thinking about eating it.
There is not a way to hurry up this process. I tried. I tried salt baths. I tried buttermilk soaks. I tried slow roasting for hours. The bottom line is, if it was alive earlier today and you have something else to eat…. you should probably wait to eat your fresh kill.
To see if said animal is still in rigor mortis just give the legs a little wiggle. If you can’t move the legs freely, it’s going to be like eating a garden hose. Give it some more time. Once the legs move freely, you’ll know the meat will be tender and wonderful.
If I sold you a farm-fresh chicken that I killed today & you tried to cook and eat it tonight – you would think I was the worst meat-raiser in the world.
If you used a new random recipe off the blog to cook a chicken that was killed today – you would think it was the biggest fail of a recipe you have ever attempted.
You’d be wrong. The chicken meat was fine. The recipe was fine. You ate rigor mortis.
Look forward to email again!!! Sign up (here) to get the best of farmfreshforlife.com delivered straight to you every week. It’s free, of course. 🙂
Eat real Everyone!
XO,
Candi
Edie
01/04/2017I am Kroger. Lol! I love it! I want to be Kroger, too. And good stuff, never thought about this, but now I know!
Candi
01/04/2017Experience is the mother of all teachers – So happy I am here to help!
Thanks for the great note!
Blessings,
Candi
Anonymous
01/04/2017I love your posts. 🙂 I guess I have never tried to eat something the day it was killed but it makes sense. As for the chicken parts, I did this for the first time this year also. Half of the chickens were frozen whole the other half cut into parts and frozen together. Just like Kroger. LOL!
Gayle
Candi
01/04/2017Thanks Honey!
-CJ
Sandra M. Morris
01/05/2017Thanks for sharing your post at Simple Homestead Hop.
We have butchered chickens on occasion. I too like to cut them up and leaving just a few whole.
Great post!
Candi
01/05/2017You are so welcome!
-Candi
Coleen
01/09/2017Hi Candi, Great article. Still not sure how to wait it out. My chickens have always been tough. I usually make chicken and dumplings because the meat is tough. Do you recommend waiting the 2-3 days in the fridge and then put in the freezer? Would that make a difference?
thanks
Coleen
Candi
01/09/2017Here’s the truth: When I have the space in my fridge, I refridgerate for the 2-3 days – then freeze. This is, I think, the best way to go. There have been times when I didn’t have enough space in the fridge to hold everyone for 2 days- so some had to go straight to the freezer. When I defrosted them & cooked them they were good. No rigor mortis.
If we’re discussing “layer” chickens – there isn’t too much you can do to make them tender. If they’ve been running around the farm & were bred to lay eggs, the meat isn’t ever gonna be like the meat on a “broiler.” Ya know?
I know this is probably too much information – but one more thing 🙂
…. If they are meat birds… it is good to butcher them at the 6-9 week mark (about 4-5 pounds). I have made the mistake of waiting too long to butcher. One year my meaties made it to 10 weeks. They were the size of basketballs & I was soooooo excited about my giant chickens….. they may have been huge but they were horribly chewy – even after freezing and defrosting. It was like trying to eat rubberbands. Crazy right? Adventures in chicken raising – Ha!
Good luck!
-Candi
Coleen Stowell
01/10/2017Thank you!. My chickens were layers. I tried rhode island reds which I was told were good for both laying and eating. Unfortunately, my girls layed for only 2 years before the egg quality started to decline so we sent them to the processor. I guess I will keep making dumpling stew with them (I shred the meat for the stew so chewiness is not a problem ) However, I want to try growing meat chicks – just need to find room for them. I will definitely keep your tips handy – thanks.
Coleen
Candi
01/11/2017Coleen – You are welcome, honey.
-cj
Aimee
01/10/2017A chicken de-rigors pretty well with a 24-hour session in the crock-pot! True experience. 🙂 We made soup out of it and the meat was absolutely perfect- not tough, not over-cooked (a.k.a. falling apart).
Candi
01/11/2017Aimee-
“De-rigors” HaHaHaHa! I love it.
Thanks for sharing the information.
-Candi
Anonymous
02/27/2017thanks for the great stories,even this ole man enjoys them ALL.
Candi
02/27/2017Great to hear!!
Thanks for the note.
-Candi
Thomas J. Meade
06/14/2017I like to wet age my kills for 3 days at least.
Michele
03/30/2018Love your blog! Thank you!
CJ
03/31/2018Thanks!!!
cj