As someone who has only done chicken butchering once before, I was looking for suggestions on how to improve the process. Specifically, I was concerned about not having enough space to chill the birds for a day or two before freezing them.
After doing some research and receiving advice from others who have more experience in this area, I’ve compiled a list of different methods for chilling and storing chicken after butchering.
Use Ice Baths
One of the methods I tried during my chicken butchering day last year was to use ice baths to chill the birds. After processing, I placed them in the ice baths for several hours to help cool them down quickly. However, I was concerned about leaving them in the ice baths for too long as it might affect the quality of the meat.
To my relief, some experienced chicken butchers informed me that it’s safe to leave the birds in an ice bath for up to 48 hours. In fact, one person suggested soaking the birds in a brine they learned from Fowler Family Farm before placing them in the ice bath. This resulted in super tender and tasty meat, making it a method worth trying.
Using ice baths to chill your birds after butchering is an effective and popular method. It’s especially useful when you don’t have a large refrigerator or cooler to store the birds for a day or two. However, you should take precautions to ensure that the quality of the meat isn’t affected. This includes not leaving the birds in the ice bath for too long, and using a brine to enhance their flavor and tenderness.
If you decide to use an ice bath, make sure to keep the temperature below 40 degrees Fahrenheit. You can also add ice as needed to maintain the temperature. Some people also recommend adding salt to the water to help draw out any blood that may remain in the meat.
Refrigerate
Another popular method for chilling birds after butchering is to refrigerate them for a day or two before freezing. However, this requires a significant amount of fridge space, which can be challenging for many home cooks.
If you have the space, refrigerating the birds can be an excellent way to enhance the flavor and tenderness of the meat. After processing, simply place the birds in the fridge and allow them to chill for one to two days. This allows the meat to rest and tenderize, resulting in a more succulent and delicious final product.
Some people take this method one step further by salting the birds before refrigerating them. Salting can help to draw out any remaining blood and moisture from the meat, resulting in a more concentrated flavor. After salting, leave the birds in the fridge for up to 72 hours before cooking. This extended period allows the salt to penetrate the meat more deeply, resulting in a more flavorful and tender final product.
When using this method, it’s important to ensure that the birds are kept at a temperature below 40 degrees Fahrenheit. You should also make sure that they’re placed in a container or wrapped securely to prevent any cross-contamination with other foods in the fridge.
- Freeze Immediately If space is an issue, another option is to simply package and freeze the birds immediately after processing. While this method does not allow for the birds to rest and tenderize, it can still result in delicious meat.
One person even mentioned that they often don’t plan ahead enough to allow the birds to rest a few days before cooking, and instead just put them in the instant pot frozen. They still turn out great, so don’t stress too much about not having the perfect conditions for your chicken butchering day.
- Use Food Grade Drums Finally, some people use food grade drums to store their birds after processing. These drums are filled with ice water, and the birds are left in them for up to 48 hours before being parted and/or bagged for the freezer.
Regardless of which method you choose, it’s important to make sure that your birds are properly chilled and stored to ensure the highest quality meat. Don’t be afraid to experiment and find what works best for you and your situation.
Conclusion
There are several different methods for chilling and storing chickens after butchering, including using ice baths, refrigerating, freezing immediately, and using food-grade drums. While each method has its own advantages and disadvantages, the most important thing is to make sure that the birds are properly chilled and stored to ensure the highest quality meat.
