Slaughter and Sausage Making - HEIDI

[Guest guest]

Heidi,

I have been wondering about something with the butchering of chickens / ducks /

geese we have done and I am hoping you can answer it!

It seems as though all the poultry we have done have very stiff bodies after

the

butchering is complete (rigor mortis?), much more stiff than the poultry you buy

in the store. The flavor is fine, etc., but, for instance, with a store bought

chicken, when it is cooking I often jiggle the back leg near the end of cooking

time to see how it is progressing, but find this is nearly useless in the

poultry

we have processed ourselves - it never jiggles! ) We have been using the

killing

cone method.

Any ideas?

Thanks, Vivian