I visited a chicken farm today and had a chicken killed by neck-snapping, no blood loss, no "struggling", the meat didn't tense up.
Took the bird home, plucked the feathers, carefully removed the internal organs and the esophagus, gently washed the skin and cavity, it's now wrapped in a towel sitting in my fridge.
My questions are:
1) Here in Hong Kong, chickens are killed by slotting the neck and letting the blood drain, my chicken was killed via neck snapping, so the "blood" which usually have been drained is still "in" my chicken, does this affect anything?
2) Are there any benefits in letting the chicken sit in my fridge for a time period (flavour, texture) and what are the health risks?
3) Anyone knows how French Bresse chickens are killed/hung?