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Do a google search. There are lots of photos to show you how to do it. It really isn't a big deal once you set out to do it.

Most grocery stores in the deeper south carry other chickens than tyson and perdue. where I come from Claxton was a major producer of chickens for the grocery stores. Tyson was only found in the frozen food section. If you read the lables on a lot of chickens, not just whole roasters, you will...

A mild salt water to soak the bird in helps to tender the meat and to draw out blood. Commerical chickens are injected with a solution directly into the meat that makes it plumper and to look juicier. There are also other preservatives and chemicals in those solutions. alot of what you buy is...

We use a very sharp knife and open the body cavity between the dashboard (parson's nose) and the vent and the lower tip of the breast. Also we open up the area above the breast toward the neck and back. Reaching up into the cavity we peel the innards down and out. After some practice you can get...

The meat has a bit of a different texture. It isn't mushy meat. The meat has a stronger but better flavor. The meat isn't plumped up with sodium water and made to look and feel larger than it is. It is hard to discribe exactly how different the meat is. It is better meat and the plus side is you...

My recipe journal will be going back online in a couple of days. I have been revamping and updating my website. All of my recipes are posted there. Check my website link tomorrow.

Mac and cheese does not come from a box. I make it with fresh goat milk, butter, cheese and eggs all cooked up into a custard like sauce then poured over the macaroni and topped with more cheese then baked until like a casserole pie.

This one is probably going to get my "homemaking license" taken away from me LMAO I make sweet potato biscuits. This is my potato roll - My kids love these and the small hamburger buns and the hot dog buns. I can't improve on these. LOL

Quote: LOL I agree. These birds were extra cockerals from my spring chicks. I am now raising jumbo cornish x from McMurray. They grow FAST!! Order the plump meat birds. The extra cockerals can be a little chewy and not as much meat to bone proportions. Mind you now, the texture of home grown...

I didn't measure. I filled the bag with water and poured in some salt to the water and shook it all up and put it all in the refrigerator for at least 24 hours - much the same way I soak dove and geese when my husband hunts.

It wasn't tough at all. I put it in the fridge for 24 hours in a salt water brine. Then I slow roasted at 325 in a sealed dish until the juices ran clear. Then I uncovered it and let it brown. It was great chicken.

I wanted to follow up and show you one of the chickens I roasted for supper last night. He was delicious! I also made macaroni and cheese, fresh english peas and potato rolls with butter. My 19 month old ate every bite of his chicken. My husband, a first time home grown chicken eater, loved it...

I had a huge pot of boiling water. I submerged the bird in the pot for maybe a minute for the very first one. Don't keep it in there very long or you will begin to cook the chicken. I held it under then brought it up and tugged on some feathers to see how easily they came out. The second and...

They didn't mount her. They were biting her. One grabbed her neck and pinned her to the floor and the other two came over and started biting her back. It is the damnedest thing I have ever seen. I have never seen this before.

When I received my spring chicks McMurray added 7 red star cockerals to the order 'for warmth' - ha! we had 47 birds in that order they didn't need warmth. Anyhoo .. We tended those baby roo's the same as all the pullets. They were fed and cared for and loved and played with by our children...