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I've only used sugar once with the brine. Another advantage I see of a brine is that the salt will kill bacteria. When I used to drink lots of coffee at work, I'd bring half and half to work with no way to refrigerate it but chill it again when I got home. After about 2 days it went sour. I...

Looks good. All heritage poultry appear scrawny compared to the genetically selected, big breasted, fast growing Cornish X Rocks. Always let the meat rest at least a couple days before cooking or freezing. They can be rested after thawing if not done before freezing. Cooking on low heat slowly...

You're right Donrae, I guess that's the habit I've gotten into with my killing cone. When I was young, we decapitated. My dad taught me to put two nails in a log, place the neck between them, pull back on the feed and hatchet away. You had to be quick putting it in the burlap sack or it would...

Cutting the head off kills immediately but the heart stops so it doesn't bleed out. If you don't cut far enough back against the neck bone as T-traveler found and you cut too deeply you hit the esophagus rather than the jugular and the bird can't breath. I use a homemade killing cone. I hold...

That is a trooper, good for her. My wife won't help - or eat them. I caution you however that since they went right into the freezer, you'll have to let them rest a few days after thawing before cooking. I usually let them rest 3 or 4 days in the fridge or an ice salt bath before freezing or...