[Mathewr]

There was a question on how to prepare a free range bird for the table without it being too tough to enjoy.

The amount of itme you hang the bird before preparing it for cooking havs a big effect on both flavour and texture. 

After the bird has been bled I hang it (from the advice of my Granny and an experienced free range, biodynamic chicken farmer) for 4 0r 5 days in a cool place BEFORE gutting & cleaning.

It's a very traditional way of doing it - my granny used to hang all the poultry and game she killed or shot (she was a good shot too!) and it makes a big difference.  The farmer I mentioned also hangs his christmas turkeys in the same way before he sells them.  They taste great and he does good trade.  He laso has w massive walk-in fridge/room!!

I have a tall fridge I can use - so it depends on what facilities you have - obviously in the winter its easier in a cold snap because you have more options on where you can hang it!!  But it does have to be hung up (by the feet) the orientation that is important - it soesn't work laid on its side

Hope this of interest.
xx
Mathew

[Clansman]

I do that with all mine, hung the turkeys in the conservatory for 10 days last Christmas