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I'll bite that you were referring to my posts. Those were mixed breed cockerels from egg producing hens, not dual purpose so much. The father of all was a splash Ameraucana, some of the mothers were barred Hollands (light weight layers), some were mixed breed blue eggers I'd bred from EE...

Dinner report I brined one bird according to the directions in Cook's Illustrated. I used 1 cup of ice cream salt, 3/4 cup sugar in 1 quart of water. Brined the bird for 90 minutes in a Ziploc baggie. The recipe I used doesn't have salt until the sauce at the end, and that's soy sauce, not...

the bird I brined was not salty. My brine was very salty to the taste and I was worried about that, so I only brined maybe 4-6 hours. maybe I should actually start measuring things like how much water and salt I'll do those two birds today or tomorrow and let ya'all know how things go.

I'd never brined, either. But most of the chickens offered at the grocery store are brined, and I've been reading the Cook's Illustrated books and they're fans of brining and give the science behind it, so I thought I'd give it a try. I may do a comparison with my two birds, brine one and not...

His breast isn't much, but he looks like he's got decent legs and probably thighs. I'd eat him! We ate my first bird, and numbers 2 and 3 are resting in the refrigerator right now. First bird I just chilled for 3 days, then brined for about 6 hours in a salt/sugar solution I found on line. I...

I don't chill in ice water. We usually have enough hands or are doing a small enough number of birds they go right in the refrigerator. I'm doing excess cockerels 4-5 months old, not really dual purpose they're mostly true Ameraucana with about a quarter EE or Leghorn or barred Rock. Not so much...

I did my second and third birds today. I'm becoming a fan of using a cooler chest for scalding. I don't have a turkey fryer and don't want to mess with the propane anyway. I use my water bath canning pot and heat up water, then just pour it in my rolling cooler. Close the lid and it stays hot...

One of my earliest memories is of my folks butchering CX with the stump and hatchet. I was under 5 years old, and in my memory those birds were ginormous. I remember white birds running over green grass spewing red blood from the neck stumps....my dad would just whack and let them loose to run...

Canoe, I have a lot of respect for you, but I have to disagree with this. I see folks say it all the time and as a medical professional I just don't see how the anatomy bears out. Cutting the trachea (windpipe) of a bird that's upside down is not going to cause it to suffocate, or not be able...

Congratulations! I recently did my first solo processing and it's quite the sense of accomplishment. I hear you on the water temp....I think I went the other way yesterday. Honey came home with a turkey and I think the water was too hot, the skin tore some in places. Well, he wants it draped...