Search results for query: *

I think it would. I used that same technique on a year old rooster, but that is the oldest bird I have butchered. He was a royal PITA to skin.

As far as legs being stiff, if they are in the way just yank them back and break them. It's not going to hurt the bird, obviously. Easiest way is to just lay the bird on its back and then firmly and quickly move both legs outward toward the work surface at the same time.

Ah yes, good old autocorrect lol I only get about a half pound of meat per bird since they are so small. I actually think it's easier to just cook them right away. Stuff them in a stock pot, cover with water and a lid, and walk away. Bone removal can be a bit tedious sometimes, especially...

Most of my butchering so far has occurred in colder months, so that helps. I also do relatively small batches. I think the most I did in a day was 8 or 10.

They are my bantam cockerels, usually 16-20 weeks old. I haven't found a difference in toughness whether i rest it or not. I know rigor mortis is delayed and prolonged under cold conditions so perhaps the long slow heat just makes it pass faster. If it were going on the grill it would be a...

I skin all mine since we rarely eat whole or bone-in chicken. I have a stump with three screws drilled into it to set the neck in and stretch the neck out. A hatchet from TSC that cost less than $10. I use my regular kitchen knives, mainly just a butcher knife and a smaller paring knife, and a...