- Thread starter
- #11
Kakaruk
Songster
- Feb 18, 2020
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Ok, so I slaughtered the three roosters yesterday...... what an ordeal! I hadn't slaughtered a chicken in about 15 years and I remember why. I didn't pluck the feathers but just took the whole skin off. Anyway, the girls are very happy and content now, with no boys around!
I've got the 3 in a brine overnight and we've decided to make chicken enchiladas. I'll let you know how it comes out. The actual meat weight so far I have not determined but it seems like each bird is around 2 pounds or less.
Oh, question: the livers, hearts, and gizzard I'm going to use for flavor in cooking. I'll probably eat the livers, they are so good. What about the yellow membrane inside the gizzards? Do I need to peel that off before I saute? Or is it okay to saute them with the yellow membrane?
I've got the 3 in a brine overnight and we've decided to make chicken enchiladas. I'll let you know how it comes out. The actual meat weight so far I have not determined but it seems like each bird is around 2 pounds or less.
Oh, question: the livers, hearts, and gizzard I'm going to use for flavor in cooking. I'll probably eat the livers, they are so good. What about the yellow membrane inside the gizzards? Do I need to peel that off before I saute? Or is it okay to saute them with the yellow membrane?