Hey 2J! Pardon my stupid city-dwelling question, but why were the 2 chickens that died while you were trying to get to them not just processed like any other chicken that was freshly killed? Does the stress do something to the meat or something? I just don’t have any experience with home grown meat so I’m totally ignorant of the process.
It’s a good question!
They don’t bleed out and the meat is full of blood. When you cook it, it turns black and yucky.
When we process our chickens, their hearts pump out almost all the blood before it figures out they don’t have a head!