Just did 6 meaties 2 days ago and let set in the fridge for 2 day and quarterd them up into wings, legs, skinless breast, thighs, and making broth and canned chicken with the carcasses. Ive done the whole birds and there amazing just trying something different. Would like replys.
This is almost exactly the way I butcher them, except no broth and I throw the carcasses to the wild animals.
The FR's we raised in the spring I left as whole carcasses. However, I've learned our freezer is HIGHLY efficient - it takes 2+ days for the birds to thaw in the fridge! Must plan dinners carefully with this type of situation! Consequently, I'm going to quarter and possibly de-bone the CX we're raising now. This way, if I want to create a faster chicken dinner, it'll be ready when the inspiration is! The whole birds are great for roasting and taking to larger gatherings (we have weekly fellowship at church) - but I find we don't really eat roast chicken as a family. Now, chicken fingers; chicken & dumplings; garlic-lemon grilled chicken - yes, those we eat as a family! But for those, I need chicken pieces - not whole. Yes, I've thawed a chicken, quartered it or deboned it and used it for the above for family. Somehow, it just seems a bit more like work to me. And the broth freezes for soup so very well! I'm actually looking forward to the first family cold this season! Homemade goodies!
