Search results for query: *

Yeah it was a lot easier than I was expecting. there was a point on the back where it seemed glued but not super glued so it eventually peeled off.

thought I would share my latest rooster culling. I felt bad doing this because this was one of my better roosters behavior wise but I needed to cut down on crowing roosters and this guy was the loudest of them all. Barred Rock about 4 months old. I also had 1 too many birds in that coop...

When I first saw this I thought this was one of those funny photos someone made where they wrapped the skin of a chicken around a a steak. Then I read it was a duck. I knew their meat was darker but I wasn't expecting beef red as the color.

the # 2 bird this evening had that rotting type of meat deep inside the breast so I had to discard some breast meat and the bone carcass. This bird was huge though so I likely had as much breast meat as I do from the other birds. 2 more birds to go and I finally processed all my birds over...

I am finally ready to process my last 4 birds, just completed the first of the 4. They made it to 2 says shy of 10 weeks. I have had larger birds at 10 weeks but these guys spent too much time on 18% Protein feed which is fine, I have more chicken than I usually eat in a year in the...

anyone ever process a bird and while washing down whole bird have the breast meat go into a muscle spasm? It freaked me out a bit, it had no organs no head, just meat and bones and then the muscles started moving.

I am going to consider doing that in the future. I too also do one bird at a time. Even when I do 3 birds a day I do a full a clean up and tend to other tasks before I grab another bird. Yesterday I did 3 birds processed parted out and cleaned up in about 20 minutes total. I can't sit...

The birds I have processed in this batch.. the males I started processing late week 5 pretty close to week 6 and I processed them until week 8 halfway through. The First female was the last one I did halfway through week 8. The males had their skins attach to the joints... the skinny...

Been processing a few birds a day from my batch of CX. Today I ran out of males and started processing females. the males were taking me 6 to 7 minutes to skin and process, the first female (never processed any female of any breed or hybrid) took me 4 minutes and 30 seconds. Their skin...

I love crockpotted dry beans. Although I use Chicken Broth so its not plant based for me but I prefer beans to meat. I missed beans when I was going low carb.

I spent a year traveling eating "Low Carb" prepackaged foods as I blew up to 50 pounds over my ideal weight. I spent another year at home eating the same stuff by less of it and no weight loss. I couldn't figure out why I could not lose weight, figured I was just too old and I got fat...

Yep it would have to be the same county because the value of meat vs the value of gas+time kicks in

oh we might actually cut them off at a different spot. I discard the part of the wing with 2 bones. I can't skin that part cleanly. those feathers seem to go deeper than the skin. That meat can be salvaged still but I have so much breast meat at that point it doesn't seem worth the...

If you lived closer I would raise and process chickens with you, white meat to me and dark meat to you. We might have to go halves on the bone carcass.

I only eat the breast meat myself, the rest goes to friends, I do not eat the one section of wing I save, I back it up with the drumstick and thighs and give it away. I am not much of a meat eater and when I eat meat its usually the whitest least flavorful cut of meat I can get...

You can still salvage the wing you cut off if you want to pluck it, I just toss it because its not enough meat to fight for. If i was starving it would be a whole other story though.

I wish every job and community was agri-friendly.

I actually tried cutting the wings at all joints and not cutting them at all and learned the hard way.. there is one correct way to cut those wings off unless you want problems. Cutting them off at the shoulder was too hard to do, cutting off just the last digit leaves that double bone...

I am a little late here but I thought i was share the skinning video I watch often. I cut my wings same place FortCluck does, between the mini drumstick and the Double Bone section of the wing. .

Another all nighter of processing chickens. Although I do not process chickens all night, I was fermenting veggies I picked out of the garden in the early morning hours. Did a few weekly chores that I do every sunday night. I made sunday my weekly chore day/night. Not sure if I am...