I didn't know if this post made more sense here or in critter care so I'm doing both trying to get answers.
So we helped butcher
chicken a month ago and one of the chickens wasn't properly bled out. This is terrible. The person doing the killing put it in the kill cone and never slit its throat. The
chicken died (we hope) and then went in the scalder and the plucker machine. The next person caught the mistake because the meat looked dark red. We processed it anyway and were going to use it as bait (for skunk traps). The chicken has been in the walk in freezer and has been stored properly.
Anyway now we are making chicken stock with the leftover backs and necks and we have that chicken. Does anyone know what would happen if we used this chicken for stock? Everything I've read on butchery says you need to properly bleed animals. The main reasons being it looks better, tastes better and lasts longer. Does it taste bad if you don't or just not as good? I'm leaning towards "when in doubt throw it out" as opposed to ruining a couple gallons of stock. But anyone's
experience or
feed back would be helpful.
no don't throw it out. You can soak out the vast majority of the blood after you thaw your compromised girl by simply soaking her in brine. A few tablespoons to a half gallon of water add your cut up girl and just let her sit for a few hours poking and stirring gently every so often. When the brine has had a chance to do it's work to your satisfaction remove the pieces pat then dry and your good to go. 
