Help cooking a recently slaughtered chicken

Hey guys, here's the situation:

A friend of mine got me the hookup on some whole organic, free-range chicken. She's bringing them up for me tomorrow afternoon and I'm super excited to get to work with some good quality poultry. The catch is that as I write this the night before, my chicken is still clucking around a farm yard in upstate NY.

So my question is, are there any special considerations that I should give to a bird that is only hours dead when I prep it? I've heard that fresh poultry tends to be a bit gamey, is there any way to counter that?

Let me know if you guys have any insight/experience with this. Thanks a ton.

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.