French frogs

LOL, I've kind of processed a few, and just culled a few others. Not nearly enough to be efficient at it, and am always looking for ways to process easier. Traffic cone and modified Kosher cut works for me, but I'm still not good at skinning and fairly horrible at gutting. (First time doing it today) At least I didn't cut the intestines. I think it would be too much work to pluck just one chicken, so I skin them.

Carcass is resting in the fridge under plastic wrap, will probably be enchiladas this weekend.

Oh, and all my chicks get temporary names until I decide who's staying. Valentine's Boys and Valentine's girls; Easter Boys and Easter Girls since they were both hatched on holidays.
I have decided that plucking is almost never worth the effort,but we don't typically eat the skin anyways. I made chicken and dumplings with one of my spent layers and that was really good.
 
Gutting is easier than a fish, everything is more sturdy. Hints: either remove the neck low at the chest first, or free up the trachea and esophagus from the neck skin and connective tissue before starting to eviscerate. Tie off if the crop isn't empty, otherwise the crop will empty. I prefer to leave my intended meals in a cage overnight with nothing but a little water before bedtime, and nothing in the morning.

Cut just through the skin around the vent, pull gently rearward a bit and free it up if needed, then tie it off.

Make a vertical cut just through the skin from the tip of the keelbone to the cut around the vent, or if skinning, you can do that now. Remove the wings at the elbows for easiest skinning.

Reach in until you are past the liver, which feels large and firm. Try to locate the crop, even further forward, and gently scoop it rearward. You want to be careful not to break the gall bladder, a lima bean sized organ on top of the liver. It's nasty.

You can stand the carcass neck upwards and let gravity help with evisceration. One the pile comes out, go back in and scrape the lungs off the ribs. Pull away any remaining bits, scrape out the adrenals along the backbone, rinse thoroughly and chill in ice water until chilled through.

Time spent making a clean job of evisceration is much better spent than in trying to clean up a mess.
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Thank you so much - I've added these notes to the last ones you gave me on the "mini-processing". Next time I'm sure it will be easier, but really I think I like the first way you taught me of just taking the breast and legs. Seemed to go much easier and faster.

Not sure how clean I got the insides along the backbone, so I'll just cut it up before putting it in the crockpot and toss the back/ribs if it looks icky.
 
Our room? is your phone flirting with me?:lau



:lau...Oh no do not tell phils phone!



:lau :lau

I miss so much now that I am not on 24/7. :gig. Anyways yesterday was day 14 on my SLP eggs and I lost one more so that leave me with 16 growing strong. Lockdown is Sunday!!!! I am so excited!!! This is going to be my biggest lockdown batch!
 
Please help! This is Hawk. She's a sweet and gentle Easter Egger....she's had sour crop. I've treated it with Chlortrazole for several days now. About a week. It seems like even when the swelling goes down there's still food that won't move out. As soon as she eats with the others she swells back up again...the medicine reduces the swelling but the little "seeds" that's what it feels like won't move on through. I'm feeding her very little. Obviously she can't go like this for too long. It's as if there's a blockage....that won't allow it to pass I can feel something in there that feels bigger than seed size. I gave her 2 scrambled eggs yesterday one in morning one last night. She's eating drinking and moving around great. I'm thinking before she's at the point of dieing trying to cut open her crop and try to dislodge the obstruction..I've heard of birds making it through such a "surgery" and I've heard of them dieing in the middle of it.
I thought I'd ask my pals first b4 going elsewhere. Any advise, ideas,? She's my special girl and I love her a whole lot. Yes, they all are, but we always have our favorites and she's one of mine.
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Barr Rock and Easter Egger adults. Austroph and Leghorn chick's. I also have a few female Rainbow Dixie and Red Ranger chick's in this batch. I am hoping to get to the point that I can hatch most of my own meat birds next year. Course unless I can get a keepable rooster it is all mute. I had a beautiful Barr Rock but he kept going after my 1 year old, so he no longer exists.

I remember when you had to take out the barred devil. Those will be some interesting chicks, you should have some sex links, too.
 
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Hope so too.  In general, you feeling OK today?

I am... Can't explain what happened.... But last night I was sitting here and all of a sudden my lungs just opened up. But I still went into the Drs today.... She didn't like the sound of my lungs at all..... So she put me on a medrol pack...... Which is what I felt I needed...... It's funny when you've lived with long term health problems the doctors tend to listen to you and I practically prescribed my own treatment.
Another funny thing..... The doctor I saw I remember when she was in college.... Here mom went through a bone marrow transplant same time as me.... And her mom used to talk about me all the time..... And she also used to be my wife's doctor before she joined the VA system..... Small world.... Her mom just died (unrelated to leukemia) and her donor drive up from Florida to attend the funeral..... Aren't people just great...
 

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