100 Broilers and Fermented Feed Project

[kuntrygirl]

How do you watermark? I have been wanting to add something to my pics so no one can steal them as well. Yes, I just posted about the processing. Sorry I'm so late. Was a busy day and the wine slowed me down. How are your birds doing over there?

We had planned to process 1/2 of our birds the first time and only ended up doing 4 as well lol You're not going to skin them all are you? Skin is so good for stock.. Also keeps all the juices in when you cook with the skin on. You don't need to eat the skin, it just acts as a good way to cook them. We stuff herbs and stuff between the skin and the meat. It tastes awesome. I do skin the breasts, because we use those for stirfries mostly. Watermarking: I use Gimp. It's a free editing software. I type our farm name in it, and have started adding my website as well. See

Sounds like 4 was our magic number. LOL No, I won't skin all of them. I will do half and half. Half skinned and half skin. I know it would be a shame to waste all of the skin. A lof of them, I will cut up and place them in the freezer bags (the whole cut up bird). Will use those for the gumbos, smothered, stews and grilling. I will leave some whole for roasting. I was thinking about cutting up some of the meat and use them for stir fry as you mentioned above but I don't know how that will turn out. Any thoughts on that? Thanks for the tip about the watermarking. I will try that. Beautiful baby.

 

[Coralietg]

No, I didn't bleed them out at all. After I used the gun, I placed it in a large box and I got the next one. To be honest, I was kinda looking for all of the blood but there wasn't a lot of blood. After a few minutes, I took them out of the box, took off a few feathers, grabbed the skin, made a slit and commenced to pulling the skin off. The skin pulled off with so much each. I was surprised. After taking the skin off, I put them in an old feed sack bag and begin butting them. Again, there was minimal bleeding. This may sound crazy, but the insides were beautiful. When I was skinning them, I couldn't help but noticed has amazing the meat looked. I'm looking forward to cooking one of them this week.

Sounds amazing! I was wondering about the bleeding out thing. A friend of the family told me we should break their necks to dispatch them, then he was telling me how nothing smells worse than the insides of a chicken. I had wondered whether not bleeding them out, made that difference.

 

[kuntrygirl]

No, I didn't bleed them out at all. After I used the gun, I placed it in a large box and I got the next one. To be honest, I was kinda looking for all of the blood but there wasn't a lot of blood. After a few minutes, I took them out of the box, took off a few feathers, grabbed the skin, made a slit and commenced to pulling the skin off. The skin pulled off with so much each. I was surprised. After taking the skin off, I put them in an old feed sack bag and begin butting them. Again, there was minimal bleeding. This may sound crazy, but the insides were beautiful. When I was skinning them, I couldn't help but noticed has amazing the meat looked. I'm looking forward to cooking one of them this week.

Sounds amazing! I was wondering about the bleeding out thing. A friend of the family told me we should break their necks to dispatch them, then he was telling me how nothing smells worse than the insides of a chicken. I had wondered whether not bleeding them out, made that difference. 

I will take a pic of the actual amount of blood shed when I process the next birds and post for you to see the amount of blood. I was hoping to process more today but it was too cold. Was it cold over there in your area? It was cold and rained today over here. That ruined my day.

I really didn't smell anything and I have a nose like a blood hound.

 

[Coralietg]

I will take a pic of the actual amount of blood shed when I process the next birds and post for you to see the amount of blood. I was hoping to process more today but it was too cold. Was it cold over there in your area? It was cold and rained today over here. That ruined my day.

I really didn't smell anything and I have a nose like a blood hound.

We got some rain, it's pretty swampy out there. I let our chicks out for a while when the temp was hovering at 68F, they were OK for half an hour.

I had been worrying about the smell, mainly because I have such a delicate gag reflex when I'm pregnant. I'd been having a terrible time with smells, but it's getting better. We are planning on 50/50 plucking to skinning too.

 

[Arielle]

I was surprized at the weird smell of the innards-- had to get over it real fast if I was going to keep raising my own meat. Seems less of a problme in the winter, or is it my allergies have kicked in and I can't smell anything anyways.

ON skinning the cornish-- I have tried older birds and very young, seems like very young are by far the easier.

 

[aoxa]

Sounds like 4 was our magic number. LOL

No, I won't skin all of them. I will do half and half. Half skinned and half skin. I know it would be a shame to waste all of the skin. A lof of them, I will cut up and place them in the freezer bags (the whole cut up bird). Will use those for the gumbos, smothered, stews and grilling. I will leave some whole for roasting. I was thinking about cutting up some of the meat and use them for stir fry as you mentioned above but I don't know how that will turn out. Any thoughts on that?

Thanks for the tip about the watermarking. I will try that.

Beautiful baby.

Cutting them up was my favourite part. I love deboning. I charge $6 a pound for boneless/skinless chicken breasts.

Thighs are the same price. Drumsticks aren't more than whole because they have the bones in.. I don't like the legs anyway.. Unless they are off the bone. I am weird like that.

I was surprized at the weird smell of the innards-- had to get over it real fast if I was going to keep raising my own meat. Seems less of a problme in the winter, or is it my allergies have kicked in and I can't smell anything anyways.

ON skinning the cornish-- I have tried older birds and very young, seems like very young are by far the easier.

We showed a few people how to process and that was the only thing that stopped them from processing their own - the smell of the innards. She felt like she couldn't get it out of her nose. We only withheld food for 12 hours, so yes.. they still had poop.

 

[kuntrygirl]

Sounds like 4 was our magic number. LOL


No, I won't skin all of them. I will do half and half. Half skinned and half skin. I know it would be a shame to waste all of the skin. A lof of them, I will cut up and place them in the freezer bags (the whole cut up bird). Will use those for the gumbos, smothered, stews and grilling. I will leave some whole for roasting. I was thinking about cutting up some of the meat and use them for stir fry as you mentioned above but I don't know how that will turn out. Any thoughts on that?


Thanks for the tip about the watermarking. I will try that.


Beautiful baby.

Cutting them up was my favourite part. I love deboning. I charge $6 a pound for boneless/skinless chicken breasts. 

Thighs are the same price. Drumsticks aren't more than whole because they have the bones in.. I don't like the legs anyway.. Unless they are off the bone. I am weird like that. 

 
I was surprized at the weird smell of the innards-- had to get over it real fast if I was going to keep raising my own meat. Seems less of a problme in the winter, or is it my allergies have kicked in and I can't smell anything anyways. 

ON skinning the cornish-- I have tried older birds and very young, seems like very young are by far the easier.

We showed a few people how to process and that was the only thing that stopped them from processing their own - the smell of the innards. She felt like she couldn't get it out of her nose. We only withheld food for 12 hours, so yes.. they still had poop.

I could reach thru the computer and kiss you. I was just thinking about pricing for separate pieces and what do I see when I log on. YOU POSTED PRICES !!!!!!!!!! e I had a couple people ask me about prices for different parts and I wasn't sure where to start. You have steered me in the right direction. Thank you much!!!!!

For some reason, I didn't smell anything. Perhaps the wine over powered my smelling.

 

[kuntrygirl]

I will take a pic of the actual amount of blood shed when I process the next birds and post for you to see the amount of blood. I was hoping to process more today but it was too cold. Was it cold over there in your area? It was cold and rained today over here. That ruined my day.


I really didn't smell anything and I have a nose like a blood hound.

We got some rain, it's pretty swampy out there. I let our chicks out for a while when the temp was hovering at 68F, they were OK for half an hour.

I had been worrying about the smell, mainly because I have such a delicate gag reflex when I'm pregnant. I'd been having a terrible time with smells, but it's getting better. We are planning on 50/50 plucking to skinning too. 

Yesterday was a bad day for me. IT rained and was cold.

 

[kuntrygirl]

I was surprized at the weird smell of the innards-- had to get over it real fast if I was going to keep raising my own meat. Seems less of a problme in the winter, or is it my allergies have kicked in and I can't smell anything anyways. 

ON skinning the cornish-- I have tried older birds and very young, seems like very young are by far the easier.

I was so pleased that skinning was so easy. I slit the skin a bit and then it pulled off like a sweater. Easy Peasy!!!

 

[Arielle]

Maybe I should try some wine next time??

Or not, as I am likely to need more than a few stitches and leave the job unfinished.

Have a cornish in now!!!