Processing Day Support Group ~ HELP us through the Emotions PLEASE!

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I have a cockerel I'm planning on butchering today. Problem is, he's a sweet boy. We just don't need him.
The poor bugger's only problem is he lost the genetic lottery.
Sigh.
 
MargaretYakoda said:
I have a cockerel I'm planning on butchering today. Problem is, he's a sweet boy. We just don't need him.
The poor bugger's only problem is he lost the genetic lottery.
Sigh.
Click to expand...
hugs.gif
I can totally sympathize!! I have made a point of only breeding forward only hens and roosters with the best personality and physical traits, the end result has been a major increase in the number of really nice roosters who just aren't needed in the coop for our breeding plans. It absolutely sucks to butcher 'nice boys' but it is an unfortunate fact when raising a lot of birds with personalities included as a breeding factor. I have managed to sell some of the best, but the rest went to the cone rather than risk flock happiness with too many roosters.

So basically I can't help, but hopefully knowing someone understands will make it simpler in some small way.
hugs.gif
 
Quote:
Originally Posted by ronott1

How did the processing go?

I put it off just long enough. So I asked my partner to feed him. He'll be hanging out in our laundry room for a couple more days.
th.gif
 
fisherlady said:
DH and I are going to do our first run of canned chicken.... we processed 5 roosters on Sunday evening and I want to can instead of freeze so we can conserve freezer space and also because we eat a lot of meals in which I use cubed chicken anyway. We do a lot of salads with chicken, chicken salad sandwiches and Pasta Accent type meals, and it would be much quicker to have it ready to go in a can instead of having to cook and then chop it for meals.

I have read many versions of the Raw Pack method and plan to do the raw pack for our canning, I have the times and instructions but there is still one variable I am debating on....
The question I have for you experienced chicken canners on here.... do any of you add either salt or bullion to the jar before filling with the chicken?

I think I am going to add a 1/4 teaspoon of bullion to each jar before filling it with chicken, and maybe a couple with plain salt instead for comparison. Anyone have any experience in the choices?
Click to expand...

I have not canned meat yet, but I'll be looking forward to your experience. There are many experienced pressure canner folks on the canning thread.
 
fisherlady said:
DH and I are going to do our first run of canned chicken.... we processed 5 roosters on Sunday evening and I want to can instead of freeze so we can conserve freezer space and also because we eat a lot of meals in which I use cubed chicken anyway. We do a lot of salads with chicken, chicken salad sandwiches and Pasta Accent type meals, and it would be much quicker to have it ready to go in a can instead of having to cook and then chop it for meals.

I have read many versions of the Raw Pack method and plan to do the raw pack for our canning, I have the times and instructions but there is still one variable I am debating on....
The question I have for you experienced chicken canners on here.... do any of you add either salt or bullion to the jar before filling with the chicken?

I think I am going to add a 1/4 teaspoon of bullion to each jar before filling it with chicken, and maybe a couple with plain salt instead for comparison. Anyone have any experience in the choices?
Click to expand...

Salt is fine and I've done boullion also...there's a good brand at Walmart that has no MSG in it and uses the same spices I use in my chicken stock, so when I don't have stock to pour over the raw packed meat, I'll use a T. of that boullion. It's just like canning the chicken in a stock base and it doesn't mask the flavor of the chicken at all, since you'll likely be eating it in a boullion based soup anyway. If not using your chicken for soup and wishing to use it in other preparations, then just use a T. of salt.
 
Happy Chooks said:
I have not canned meat yet, but I'll be looking forward to your experience. There are many experienced pressure canner folks on the canning thread.
Click to expand...
To make a long story short... we loved it, and will be doing it again without a doubt!

We butchered 5 cockerels, we skinned them and gutted, saving the gizzard, heart and liver. We separated the legs and filleted the breast and rib meat off, then filleted the leg meat also. All bones, neck and innards were processed through the pressure cooker to make chicken balls as I've described in earlier posts.

The filleted meat totalled 10 lbs. It was cut in large chunks. We strained off a couple of the cups of broth from processing all of the bones and scraps and set it aside.
We sterilized all of the pint bottles, rings and lids and then put 1/4 tsp of a msg free chicken soup bullion into each jar. We filled the jars to just over an inch from full, but we didn't pack it tight, we filled 12 jars (probably could have done 10, but didn't want to pack it too tight on our first try)
We put about a tablespoon or two of the broth in each jar and used a butter knife to stir it in to help remove extra air from between the pieces. (this probably wasn't needed, but just another part of our 'experimenting')
We cleaned the jars and then processed them at 15 lbs for 75 minutes after they had come up to temp without the weight regulator on. We then removed the pressure cooker from the heat and let it cool down (seemed to take forever!). Once the pressure was off we opened it and it was pretty cool to see the liquid in the jars was still boiling and continued to for a long time!

All of the jars sealed (thankfully!) and were set to cool for future use.... of course we couldn't wait long though to try it... so last night we opened a jar and gave it a try... It was awesome! The bigger chunks just pulled apart without problem and it was perfect for mixing into my stir fry. Flavor was spot on for our taste and couldn't beat the convenience of opening a jar to make dinner.

DH was impressed and is already eyeing up some other roosters in the coop!
hide.gif
 
Beekissed said:
Quote:

I've added salt and a number of different flavorings including cumin. I like having quick eats to reheat so I have also included par boiled beans and raw rice. THe usually benefit from salt so a bit of garlic salt was added. We try different additions to find what we like. Apparently herbs are not the best to add but I do it anyway.Can always feed it to the chooks or dogs.
Click to expand...
 
For those of you who use a knife and not a hatchet, What kind of knife do you guys use when you process? Hubby wants to know. And what's the best way to tell if it's sharp enough?
 

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