Yes the fat on the birds is fantastic! I processed 2 this week (sorry the pics didn't come out well enough to be of value in a post). I've been "finishing" with cracked corn and raw milk. Tore the skin on a Delaware hand plucking, so I went ahead and skinned it out. Even after removing the skin and all subcutaneous fat with it, then filleting the carcass there was still enough fat especially around the vent area/ thighs and back that the stock made from remainders was a deep rich yellow and skimmed almost 1 cup of schmaltz off.
post #21 of 27
11/21/12 at 7:28am