I’m not sure how everyone else processes birds, but I debone the breasts and thighs, take off the legs, then leave everything in ziplock bags in the fridge for 1 week to age. I then debone the legs and add with the thigh meat - I either leave it chopped whole or grind.
I do something different with the breast meat for every bird. This year I took 1/2 a breast, cubed it and marinated for ~1 week (so aged and marinated for almost 2 weeks). Breaded and fried in veggie oil at 300 degrees.
It was super tender and tasty, opted to toss mine in some Franks and other hot sauces for the Buffalo style. Kid dipped his in BBQ and the wife preferred ranch and honey mustard.
A guy named Yankee only uses bleu cheese to dip his wings - my wife is originally from a small town about 1 hr from Buffalo, anything but bleu is blasphemy.
Smoke - it happens. Fish gotta swim and birds gotta eat…
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