The Ethical Meat Handbook, Revised and Expanded by Meredith Leigh

Author:Meredith Leigh
Language: eng
Format: epub
ISBN: 9781771423120
Publisher: New Society Publishers
Published: 2020-01-13T16:00:00+00:00

Use your hand to pull most of the organs away from the body cavity, into a package that you can remove all at once.

To finish, you can either remove or cut around the tail, the oil gland that sits above it, and the organ mass all together, or you can make a cut to remove just the organs. You might choose to keep the tail intact if, for example, you want to truss the bird. To remove only the organs, make a cut around the cloaca (that’s the anal opening), leaving the tail intact. This will ensure you’ve removed all fecal matter along with the intestines, and not left any hanging around inside or on the bird.

If you are leaving the tail intact, you’ll need to scoop out the oil gland that sits above the tail on the outside of the carcass. Do this by undercutting the puffy area just above the tail and removing it completely.

Rinse the carcass thoroughly and refrigerate. Allow to chill at least 24 hours before cooking, so the muscles can relax postmortem. Otherwise the joints will be stiff and the meat tough.

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