See_Bennie_Point
FNG
In trying to figure out the best way to go about plucking birds (warm, cold, dry, wet etc) I came across several articles about hanging and aging birds. I guess my biggest concern is spoiling/tainting meat with any possible shot in the guts, maybe it's prevented by the cold? Most of what I've read says to hang them whole between 2-10 days 45-50 degrees F then pluck. It's supposed to add some tenderness and a little gamey flavor which I personally enjoy. Is anyone doing this?