Most of all the above is good advice.
Hanging comes from the days when there was no refrigeration and is no longer needed and if not done correctly can result in spoilage. I don't do it.
The comment about a fresh chicken actually pertains to rigor. One must allow enough time to pass for the chicken to come out of rigor and the flesh relax. I get a fresh killed domestic turkey each year for thankgiving and let it rest for 4 days after slaughter. Wild birds rest for two days min, not hanging but at normal refrigerator temperature for rigor to pass.
I now renove the breasts, lightly sear in butter and finish in an oven until still a little pink. The carcass is used to make a sauce and the leg/thighs are usually braised in sour cream with seasonings.-Dick
Last edited by Dick_dup1; 10/02/07 10:49 AM.
