Poultry and game

Birds to be frozen should be in perfect condition. They should be starved for 24 hours before killing, then hung and bled well. When the bird is plucked, it is important to avoid skin damage; if scalding, beware of over-scalding which may increase the chance of freezer-burn (grey spots occurring during storage). The bird should be cooled in a refrigerator or cold larder for 12 hours, drawn and completely cleaned. With geese and ducks, it is particularly important to make sure that the oil glands are removed as these will cause tainting.