Pennsylvania!! Unite!!

[LizardCat]

Stake makes a great point here about the work light ratings... safety is a major factor when dealing with heat lamps!

On the topic of safety: When I was more heavily into fishkeeping, I used to use these as tank lights with really huge CLFs (150-200 watt equivalents) in them. Cheap, effective. But DO NOT TRUST THE CLAMPS. In our case it was a question of water/electicity safety. Not a huge danger with proper grounding and some GFI outlets.

A heat lamp bulb on the other hand will retain heat for a short time even after the electricity fails, possibly enough to start a fire if it is knocked over. I highly recommend a secondary stand or attachment method. A few simple wire loops (or some hanging chain) and a u-stand would do the job more than well enough and provide peace of mind and safety for both your chicks and your home.

 

[fisherlady]

danielle, do you have a recipe for a lasagna type meal with tofu instead of meat...

and all others, I am thinking of thinning out the layers for winter,,,i have old hens and many more roosters than needed, no freezer space....I do have a pressure canner but have never used it.......how do I go about this, would like to so the stock and fat also......could someone send me details or even a link that shows step by step

Wing, over on the 'processing day support group' thread a member named beekissed just put up a post on canning her older hens... you could PM her and I'm sure she could guide you through it. Or just message her on the thread.

 

[Katt66]

Speaking of processing, we've got 2 old roosters and 3 or 4 six month old cockerels to butcher. Supposed to do it some time this week while the kids are all in school. I'm just dreading the thought of going out in this weather. I'd swear it's gonna snow out there today! D:

I will have to take a saunter over to that post on canning though because that would be a good way to take care of these older roosters. They're like four or five and have been wandering around all summer getting all tough and stringy.

 

[fisherlady]

danielle, do you have a recipe for a lasagna type meal with tofu instead of meat...

and all others, I am thinking of thinning out the layers for winter,,,i have old hens and many more roosters than needed, no freezer space....I do have a pressure canner but have never used it.......how do I go about this, would like to so the stock and fat also......could someone send me details or even a link that shows step by step

A couple of threads you may be interested in

https://www.backyardchickens.com/t/550886/canning-chicken-meat

https://www.backyardchickens.com/t/704051/questions-about-pressure-canning

 

[SilkieSensation]

I have found that my birds get tender enough to fall off the bones the way I have been doing them. I use the biggest soup pot I can find. Put a couple birds in. Whole or pieces both work. I then add water & chicken bullion or broth to completely cover them. Bring to a boil. Lower heat & cover. Let simmer 12-24 hours or untill meat is visibly falling off bones. Pour off broth & use for soup, noodles, etc. Strip carcases & discard anything you don't want. My bones all go to the cats. I then shred or chunk the meat. It can be frozen or canned for later use. Takes up much less freezer space this way as well.

 

[Katt66]

lol! You're making me hungry for some homemade chicken vegetable soup.
I'm definitely a bit more enthusiastic about butchering those roosters.
Now to the 'da Hubby up and moving so we can get them done before the kids all get home.

 

[stake]

Hey:

Today's gripe....decided to switch back to comcast because of a good offer....was scheduled for the first thing this morning....person showed up at 11:40a....I sent him packing...got a call from comcast a few minutes later...the person talking was using some device to hide their real voice...I told him I sent the guy away...the Comcast person said he tried to call you at 10:45a to mention he was in a traffic jam....and that my appointment was between 9-11a...I retorted that I tried to call that number back when I saw it and nobody picked up the phone and there was no operator available...the comcast jamoke thought I was unreasonable because their guy was in a traffic jam on Rt202...I mentioned fist thing in the morning is not 11:40a thats lunch time....for my two cents, I'd advise anybody not to do business with these jerks....

 

[wingstone]

Quote: ok, i have spent my morning reading just one of these, now i need to hurry to get ready for work,,,,,definitely gonna give it a try in a couple weeks.

 

[beaglady]

I do have a pressure canner but have never used it.......how do I go about this, would like to so the stock and fat also......could someone send me details or even a link that shows step by step

When I can mine, first I put them in the oven at 350 for about 45 minutes, which makes the meat easier to strip from the bones. I only can breast and thigh meat. Wings and legs just get tossed into the stockpot, where they add a lot of flavor and richness. After roasting, I pull the breast & thigh meat off the bones, remove skin & pack into wide mouth pints. Add a quarter teaspoon of salt to the jar, then add enough stock or water to fill within 1 inch of the top. Process according to the directions for the canner, or here http://msuextension.org/publications/HomeHealthandFamily/MT200905HR.pdf if you don't have the book.

Put the removed skin into the stockpot, along with wings, legs and the rest of the carcass. Gizzards and hearts can go in, too, but not livers. Cleaned feet add a lot of flavor and body to the stock. Cover with cold water, plus about an inch of water over the level of the bones. Add a glug of vinegar to help pull the calcium from the bones. For added flavor, add a couple unpeeled onions, a stalk of celery or big pinch of celery seed, a carrot or two, a big pinch of thyme, whole peppercorns and a couple bay leaves. Starting in cold water helps pull more flavor from the bones than starting with hot. Bring to a boil, then turn down and simmer for about 3 hours. Longer simmering makes it taste stale, IMO. Then, I stain the stock into a clean pot ans refrigerate or put outside overnight no chill and make the fat easy to remove. Too much fat can interfere with a good seal, so I remove it. Then process per recommended times/pressure.

A heat lamp bulb on the other hand will retain heat for a short time even after the electricity fails, possibly enough to start a fire if it is knocked over. I highly recommend a secondary stand or attachment method.

We run a metal hook into the building structure, then hang lights with metal chain like you use for swingsets.

Speaking of processing, we've got 2 old roosters and 3 or 4 six month old cockerels to butcher.

For a gourmet experience, brown a cut-up old rooster, then put it into a large casserole dish. Add chunks of onion & carrot, cover with wine and/or tomatoes, plus mushrooms and Italian seasonings. Bake at 300 for several hours, til fork tender. This is authentic coq-au-vin.

 

[wingstone]

I must get over the fear of using the pressure canner.....all I can see is the messes my grandmother made years ago,,, some of them on the ceiling