- Sep 25, 2010
- 232
- 6
- 104
I figured I'd do a video on how to gut a guinea. There are plenty of videos out there for poultry, but I have my own way and I wanted to show some of the details that I didn't see in other videos or in the books. Right now there's a medium quality video up. I'm working on getting a higher quality one up so you can see those little details I point out better, but my internet connection won't cooperate.
The whole thing is about 11.5 minutes. It covers removing the crop and trachea, what the thymus is, my preferred way to cut around the cloaca, and how I fish out all the organs, including kidneys and lungs. I add my thoughts as I go, and end by showing how to cut the hocks without dulling your knife (which is good, because my knife was fairly dull by that point!)
And yes, that should be ovary, not ovaries
Genitals are located right by the spine and just 'above' (cranial, or closer to the head) the kidneys. Testicles look like a little banana shaped (and colored) bean (in case you have a bird you aren't totally sure of gender based on wattle size)
Oh, also! Fry up liver after soaking it in ice water and rinsing well, within a few hours of slaughter. As I learned online: The sun should never set on an uncooked liver. I like to marinade in a little yogurt (or milk). I fry up some red peppers on butter (use more pepper than liver), then turn up to medium-high and add the liver. Don't overcook- leave it a little pink inside, or it gets tough. Liver is gram for gram the most nutritional part of your bird by far. If you've never had it cooked fresh, give it a try. Or make a little pate.
Any questions?
ETA:
The whole thing is about 11.5 minutes. It covers removing the crop and trachea, what the thymus is, my preferred way to cut around the cloaca, and how I fish out all the organs, including kidneys and lungs. I add my thoughts as I go, and end by showing how to cut the hocks without dulling your knife (which is good, because my knife was fairly dull by that point!)
And yes, that should be ovary, not ovaries
Oh, also! Fry up liver after soaking it in ice water and rinsing well, within a few hours of slaughter. As I learned online: The sun should never set on an uncooked liver. I like to marinade in a little yogurt (or milk). I fry up some red peppers on butter (use more pepper than liver), then turn up to medium-high and add the liver. Don't overcook- leave it a little pink inside, or it gets tough. Liver is gram for gram the most nutritional part of your bird by far. If you've never had it cooked fresh, give it a try. Or make a little pate.
Any questions?
ETA:
