grannys gone and done it

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York has some cool words to me. I am learning a few. Like if i say Im feeling pants. no, Im not mooning you, I dont feel good.
 
granny hatchet said:
you have to take the innerds out . no matter if they are skinned or plucked. I skinned the last 2 i did because they didnt seem to want to be plucked. what that member said about a scent gland , I didnt know that either but i cut the whole butt off in a wide circle. ohh, I just remembered something. when I cut the tail off on one of them i nicked the intestines. and poop was spreading all over . I kept hosing it off.
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the only thing I use on a butchered roo is the breast meat & legs. So no gutting needed, but they definetly need to bleed out regardless. Also if you want more tender meat, clean it, bag it and put it in the fridge for 2 to 3 days before you freeze it. That allows rigor to let go & the meat will be much more tender when you use it. I wouldn't add salt to it until you cook it. That way your not over salting. I have also found that off brand broths are way more salty than Swansons. That's the one I prefer. I used one from the dollar store and had to toss the whole kettle of soup. Have tried a couple of store brands that weren't quite as bad as the dollar store, but I usually just buy Swansons now. Its expensive to make a kettle of soup, then toss it cause the broth is nasty.
 
I thought the salt would tenderize it some. so you cut the breast meat off the bone ? everyone must have sharper knifes then i do. I like the wings.
 
twisted-acres-farm said:
do you suppose Granny gave herself food poisoning???   awfully quiet since she ate??    

Say granny  (now don't take this wrong)  but have you considered viedo taping one of your cooking ordeals in the kitchen and sending it in to Food Network????  Maybe um their Worst Cooks in American series...................quickly ducking any flying/thrown objects....   
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:lau You're better watch it twist, granny will be out cock hunting again and this time it will be in ND Lol. Maybe even some mountain oysters :plbb
 
Sargent Murdock is nuts. yesterday I was his best friend. today I bout gave him a heart attack from opening the cage to feed him. He has knocked his water over every day. I have no clue what to do with him. wonder if he is young enough I could add him to the flock with no trouble ? I wouldnt think he is ready for the ladies yet.
 
ChickenLady2014 said:
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You're better watch it twist, granny will be out cock hunting again and this time it will be in ND Lol. Maybe even some mountain oysters
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granny hatchet said:
I thought the salt would tenderize it some. so you cut the breast meat off the bone ?  everyone must have sharper knifes then i do.  I like the wings.
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Yep I throw the bird on a table and carefully remove the breast & legs. There is definetly a different taste with certain breeds. We butchered a Rhode Island Red Roo and cooked it and there was no way I could eat it. None of us could. I like meat birds for eating chickens. Will make chicken noodle soup with the parts of the one we have to butcher.
 
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