Hi All,

Could not agree more on DON'T OVERCOOK or it will be dry and unappealing.
I have conducted a few tests and hanging a bird for 3-5 days in 40 ish degrees will make the meat much more tender and tastier. If you temps are warmer place in a paper bag (not plastic) in the refrig for a number of days. In Sweden they use a 120 degree rule for hanging 3 days @40 deg=120 or 2 @ 60=120 etc. I think it makes sense. I only draw if it has been gut shot.
I will get back with receipes later.


Jeff G.