- Oct 9, 2018
- 382
- 538
I found a fresh chicken place close to me (fresh as in, they don't slaughter it until I buy it). Looking forward to trying it out, but a few questions came to mind. All basically about rigor mortis and timing?
How long after slaughter do I have before rigor sets in? I'm seening anywhere from 0.5 to 3 hrs?
At what temperature do I keep the bird while driving it home? Body temp, room temp, on ice?
Any changes to the cooking strategy? Meaning, is it possible for rigor to set in during cooking if cooked too slow? Chicken soup comes to mind - low simmer for many hours.
If I don't get the chicken cooking before onset of rigor, how long do I need to wait before cooking? Do I just keep it in the refrigerator until then?
If curing the bird for smoking, do I wait till rigor passes before immersion in the pickle?
Any other things I should keep in mind?
How long after slaughter do I have before rigor sets in? I'm seening anywhere from 0.5 to 3 hrs?
At what temperature do I keep the bird while driving it home? Body temp, room temp, on ice?
Any changes to the cooking strategy? Meaning, is it possible for rigor to set in during cooking if cooked too slow? Chicken soup comes to mind - low simmer for many hours.
If I don't get the chicken cooking before onset of rigor, how long do I need to wait before cooking? Do I just keep it in the refrigerator until then?
If curing the bird for smoking, do I wait till rigor passes before immersion in the pickle?
Any other things I should keep in mind?