The fatties are now "quartered" (yeah right), frozen and/or roasting. I didn't weigh anything but the legs and wings are definitely bigger than what we usually see. So what did I do with four fatties: all were skinned. I found that I have no patience for plucking. We definitely need to borrow/rent for he processing party. 1 left whole and currently slow roasting at 325 with oil, water, seasonings and spices. 1 split in half, washed and in freezer bags. 2: cut legs, wings, boneless, skinless breasts and some bony pieces that I'll cook and take the meat off. 1 cut chicken's pieces were brined and put in freezer bag. The other cut chicken was washed and put in two different marinades and freezer bags.
There are currently two large pots of fat, feet and excess simmering to make ?stock, broth? whatever.
The dog has enjoyed her organs fried and with some white meat cooked and pulled from a bony piece. I'm not ready for the domesticated 8lb dog to have raw meat and bones, but she now has two tupperware containers of cooked good stuff. She did give me that look of, "Are you sure this is for me?" So I guess it was good.
I have yet to taste the chicken. Working with it this morning was ok, it looked just like grocery store chicken. Opening my mouth is somehow harder. And the pics of them alive and drinking yesterday are not helping me separate!!
