Search results

  1. Stefrobrts

    8 month old rooster = NOM NOM NOM NOM!!

    I used your instructions to roast our 22 week old roo I butchered last week. Gave him a few days rest in the fridge first. I'll admit he came out of the oven quite juicy, but I'm afraid the heritage bird thing is just not for us! I guess 40 years of eating the supermarket birds has us liking the...
  2. Stefrobrts

    I DID IT, but a few questions!!!

    A first timer faced with 9 roos - I'd say you did pretty dang good! Tell us how they taste
  3. Stefrobrts

    Need to process my first ever roos tomorrow. wish me luck!

    I watched this video before I did it, and I was impressed with how calmly the guy did it (obviously he's done it many many times) and he made the hatchet method look very easy - and the way he held her his hand was nowhere near the blade when it came down. Killing a chicken for soup I was...
  4. Stefrobrts

    20wk old BO boys - process or wait?

    Oh dear, that looks bad! No, that's one of the hens in the avatar I'm just raising the chickens for eggs, but now I'm playing with a 'lemon' blue/buff mix. This boy came out buff and black, so he didn't make the cut. I am going to have two groups this year - buff O hens and my blue rooster...
  5. Stefrobrts

    20wk old BO boys - process or wait?

    Ok, this guy was 22 weeks old, free ranging and eating layer pellet with the girls. Although he was huge, he was all feathers. The cleaned bird is only 2 1/2 lbs. Big meaty legs and thighs, but not much on the breast. He was an orpington/cochin mix.
  6. Stefrobrts

    Need to process my first ever roos tomorrow. wish me luck!

    Quote: He flapped a bit, but not for long. I could tell it wasn't conscious flapping, just twitching. I hung him where he could flap without beating against anything. Even that was over with pretty quickly.
  7. Stefrobrts

    Need to process my first ever roos tomorrow. wish me luck!

    Well, I was inspired to buck up and do it. I went for the hanging him by the feet and cutting his throat method. I put on my leather garden gloves and took the head in one hand and held it firmly and cut with the other, then held the head long enough to make sure he was bleeding out good. I...
  8. Stefrobrts

    Need to process my first ever roos tomorrow. wish me luck!

    You're very brave! My first time butchering was a mean old rooster, and I didn't feel sorry for him at all - he had made his bed. But now I have a young rooster to do who I am not particularly attached to, but when I went to get him to butcher he's just sitting there with his beady little black...
  9. Stefrobrts

    Capon growout journal - update Super Bowl Sunday

    I don't think there's going to be much growout difference based on when you caponize, just that you want to hit an age where the birds are young enough to easily recover, and the testies are big enough to easily find and remove. I think it would be interesting if you left one intact and when it...
  10. Stefrobrts

    8 month old rooster = NOM NOM NOM NOM!!

    Those store bought drumsticks aren't good for much more than little nibbles trying to get at the meat. That bird of yours looks delicious! I'm feeling better about letting my 5 month old roos fill out a little more.
  11. Stefrobrts

    The Great Capon Experiment

    Particularly with the posts in other threads recently regarding how 'dissapointing' heritage birds are when slaughtered for meat, I'm interested to see how this turns out. There are so many extra roosters, and this would be a great use for them. I am particularly interested in the statements...
  12. Stefrobrts

    Vent Cut when Processing

    Dang, that's slick! Thanks so much for the step-by-step!
  13. Stefrobrts

    20wk old BO boys - process or wait?

    I don't actually fry or BBQ very often, I'm more a fan of roasts, soups, or stir fry. I'm not sure what would be the result of using a tough bird for stir fry - I suppose it could be pretty chewy? But I can let these boys grow out a bit more and use them for soup. Or I could do one now and see...
  14. Stefrobrts

    20wk old BO boys - process or wait?

    I've waited this long, I don't mind letting them fill out a bit more if they can. Might as well get as much as possible out of them.
  15. Stefrobrts

    20wk old BO boys - process or wait?

    I have two extra roos from the last batch of chicks (BO/cochin X) I raised which are 20 weeks old today. They are big, but their breasts still feel scrawny, the breast bone is prominent. I know they are not going to fill out like the birds we get at the supermarket, but are these boys as good as...
  16. Stefrobrts

    Craigslist ad for free chickens is working!!

    Good deal! Gas money is a lot cheaper than growing them out to size
  17. Stefrobrts

    The Great Capon Experiment

    I've gone ahead and placed my order for straight run BOs, plus some extra pullets to sell. We'll see how it goes. I also plan to try to keep close track this year of how much the birds eat so I can figure out how much it really costs to produce what we do. Of course, there are many intangible...
  18. Stefrobrts

    Processing in the Portland, OR area

    I think this is the only place in our area to go, but I've heard they are very good. http://harringtonpoultry.com/ I don't know if there are any farms that can do it for you, but in WA there are special laws about only processing your own birds. Processing other people's birds becomes a...
  19. Stefrobrts

    The Great Capon Experiment

    I'll be eager to hear how you do. I am also hoping to learn to caponize roosters this year. I asked on my local chicken group's forum and got a lot of replies like you see here - what about the pain, can't you knock them out, it's unnatural, you're horribly cruel, etc, but I also got a couple...
  20. Stefrobrts

    How do you skin a chicken?

    Quote: I freeze skinned chicken meat all the time, and as long as it's properly wrapped, there's no reason why it should freezer burn.
Top Bottom