Agriculture Reference
In-Depth Information
6 Turn the bird on its back and cut off the neck. A lot of
folks use the neck for making chicken stock, so if you do, it
should be refrigerated immediately.
Put the bird on its back and cut off the neck.
7 Turn the bird right-side up and cut off the oil gland.
8 Now, give the chicken a thorough inside and out rinse
with the garden hose and put the completed whole chicken in
a tub of ice water. Make sure to keep an eye on the ice and
keep it cold! I add a tablespoon of bleach (to kill germs) and a
cup of salt (to pull residual blood out of the meat) to the
water, but neither is strictly necessary. If you can keep the
water ice cold for four hours before freezing the bird, it will
be more tender than it would be if frozen immediately.
Don't forget to remove the oil gland.
