Sophie Bennett
After a chicken is butchered, it is recommended to let the meat rest for a couple of days before cooking or freezing it. This is because rigor mortis sets in within half an hour after the bird dies and can last for 6-8 hours. Cooking a chicken while in rigor will result in tough meat as the muscles are tensed up and firmer. Resting the chicken in the fridge for 24 hours or more allows the muscles to relax and become more tender, improving the taste and texture of the meat. Some people brine their chicken during this resting period, as it is believed to make the meat juicier. While the chicken is resting, it can be seasoned or marinated to enhance its flavour.
| Characteristics | Values |
|---|---|
| Should chicken be rested after butchering? | Yes, to allow rigor mortis to pass. |
| How long should chicken be rested for? | 24 hours to a few days. |
| What temperature should chicken be rested at? | Refrigerator temperature. |
| Should chicken be brined? | Yes, to improve moisture and taste. |
| Should chicken be seasoned before cooking? | Yes, with salt, garlic, olive oil, herbs, and lemon. |
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What You'll Learn
Resting chicken in the fridge for 24 hours
During this resting period, the chicken undergoes rigor mortis, which is a natural process where the bird's muscles tense up and become firmer. Cooking a chicken while in rigor will result in toughness, hence the need for resting. The length of the rigor process varies, but it usually sets in within half an hour of death and lasts about 6-8 hours for a chicken, with larger birds taking longer.
Some people choose to brine their chicken during the resting period, which involves submerging the chicken in a solution of water and salt, and sometimes other ingredients like herbs and spices. Brining is said to improve the moisture and flavour of the meat. One source suggests a brine of 3/4 cup kosher salt per gallon of water for 24 hours.
It is important to note that raw chicken can generally be stored in the fridge for 1-2 days, according to the United States Department of Agriculture (USDA). Therefore, if you plan to rest your chicken for 24 hours, it is best to cook and consume it within the following 1-2 days to ensure food safety.
Additionally, it is worth mentioning that some people choose to hang their chickens upside down in a cool place, such as a garage, instead of resting them in the fridge. However, this is a matter of personal preference, and most sources recommend refrigerating the chicken during the resting period.
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Brining the chicken
Brining is a process that injects flavour, seasoning, moisture, and tenderness into chicken meat. It is a widely used technique, even in some famous restaurants. Brining is done by submerging chicken in a salty liquid, or "brine", and letting it marinate. This process can be done for anywhere from 12 to 72 hours, depending on various factors.
Firstly, it is important to note that the chicken should be fully submerged in the brine. If your container is too small, consider using a narrower bowl or a zipper bag.
Secondly, the temperature of the brine is important. While some sources recommend bringing the brine ingredients to a boil with a bit of water to bring out the flavour and dissolve the salt, others suggest using cold tap water. The cold-brined chicken was found to be more tender and juicy than the warm-brined chicken. This is because the warm water may have expanded the molecules on the outside of the chicken, preventing the penetration of the brine.
Thirdly, the duration of brining depends on various factors, including the size of the chicken, personal preference, and desired outcome. Smaller chickens will take about 20 minutes per 500g/1lb, while a 2kg/4lb chicken will take about 60 minutes. Brined chicken roasts about 20% faster than chicken that is not brined. It is also important to note that brining for too long can result in overly salty meat.
Finally, after brining, the chicken can be removed from the brine and kept in the refrigerator, covered, for up to three days, or it can be frozen for later use. When cooking brined chicken, it is important to pat the chicken dry but not to rinse it off, as this can increase bacteria in your work area.
Some additional tips for brining chicken include:
- Using a water and salt solution with a ratio of 3/4 cup kosher salt per gallon of water.
- Adding garlic granules if brining for over 45 minutes, as otherwise, the flavour won't penetrate.
- Using a brine recipe adapted from Thomas Keller, a world-renowned culinary master, that includes subtle flavourings to enhance the chicken flavour without overwhelming it.
- Brining chicken breasts for 30-60 minutes before freezing them for later use.
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Marinading the chicken
Before you begin, pierce the chicken breasts with a fork all over to ensure the marinade can penetrate the meat more deeply and make the chicken juicier. Then, place the chicken in a large Ziploc bag and pour the marinade over it.
The length of time you should marinate chicken depends on the type of marinade and the size of the chicken pieces. A good rule of thumb is to keep marinating time under 24 hours. Marinating chicken for even 15 to 30 minutes can impart flavour and moisture into smaller pieces of meat. An ideal marinating time for larger pieces is 4–5 hours. If you are using a dry rub, you only need to leave it on for 15 minutes to half an hour before cooking.
If you are using a marinade with lemon juice or another strong acid, do not leave the chicken in the marinade for longer than a couple of hours. This is because the acid will start to denature the proteins and affect the texture of the meat. If you are using a marinade with a gentler acid like buttermilk or yoghurt, you can leave the chicken to marinate overnight or for up to two days.
If you are planning to use the leftover marinade as a sauce, you must boil it first to destroy bacteria. Do not reuse leftover chicken marinade without boiling it first.
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The effects of adrenaline on chicken meat
When an animal is stressed, its body produces adrenaline and cortisol. In the case of chickens, this can occur when they are roughly handled or kept in a slaughterhouse for long periods before being slaughtered. Studies have shown that meat from stressed animals has a higher pH, which affects its quality. Specifically, high-pH meat is more coarse, retains more water, has a shorter shelf life, and may still appear pink even when thoroughly cooked.
After slaughter, chickens, like all animals, go through rigor mortis, which usually sets in within half an hour of death and lasts about 6-8 hours. During this time, the chicken's muscles are tensed and firmer, and cooking the bird will result in toughness. The longer the muscle rests, the more chemical changes occur, improving the meat's texture. For younger chickens, a few days of resting may be sufficient, while older, larger birds may require a few weeks. Some sources suggest that brining can also help improve the texture of the meat.
There are varying opinions on the best practices for resting chicken after slaughter. Some sources recommend hanging the chicken upside down in a cool place, while others suggest resting it in a fridge or cooler for a day or two. Freezing the chicken during rigor mortis is generally not recommended, as it can result in tough meat.
While the effects of adrenaline on chicken meat specifically were not extensively discussed in the sources, it is clear that stress in animals can lead to negative effects on meat quality, and chickens are no exception. Rough handling and long waiting times before slaughter can induce stress and negatively impact the meat's texture, colour, and shelf life.
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How to check if the chicken is ready to cook
Chickens go through rigor mortis just like any other animal. Rigor mortis usually sets in within half an hour of death and lasts about 6-8 hours. Cooking a chicken while in rigor mortis will result in tough meat, as the muscles are tensed up and firmer. The longer the muscle "rests", the more chemical change occurs. For younger chickens, there isn't much discernible change between 2 days and 5 days of resting, but older chickens are better left to rest for a few weeks.
- Using a thermometer is the most reliable way to check if your chicken is cooked. Insert the thermometer into the thickest part of the meat. If you're cooking a chicken on the bone, make sure the thermometer isn't touching the bone, as it's a conductor of heat and could give a false reading. For chicken, the ideal temperature is 165°F.
- Check if the juices are running clear. If the juices are red or have a pinkish colour, the chicken may need to be cooked longer.
- Check the colour of the meat. If there are still pink hues in the meat, it needs to be cooked longer. If the meat is white, then it is fully cooked.
- Check the size of the meat. If the chicken has not shrunk in size, it probably needs a longer cooking time. If it starts to look smaller, then it is close to being cooked.
- The "finger test" is a method that involves learning what raw meat feels like by touching different parts of your hand. For rare meat, touch the tip of your pointer finger to the tip of your thumb. For medium-rare, switch to the middle finger. For medium, test with the ring finger, and for well-done, use the pinkie.
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Frequently asked questions
It is recommended to let a chicken rest for 2-3 days after butchering to allow rigor mortis to pass. The length of rigor mortis varies depending on the size and age of the chicken, but it usually lasts about 6-8 hours.
It is not necessary to season a chicken while it rests in the fridge, but some people choose to brine their chicken during this time to make the meat moister.
It is possible to cook a chicken before rigor mortis sets in, but cooking during rigor mortis will result in tough meat. It is generally recommended to wait until the chicken has had a chance to rest.
