Butchering- Prep and how to?

The two I just did were Orpingtons. They were huge compared to what I normally do. Four months old and easy to clean. They weighed 2 1/2 and almost 3 lbs fully dressed out. Plus they had more fat than I'm used to. Soooooo many feathers though. I'm cooking one tonight so I'll let you know how it turns out.
Thank you :hugs.
 
I have read that home grown chickens have more dark meat and less breast meat, is that true? I love me some dark meat :D but I love breaded and fried chicken breasts also
That's been true for me, but that's with egg layer breed roosters. If you do pullets or a meat breed, I'm sure it'd be different.
 
Anything's tender if you throw it in the crock pot all day.
That or a pressure cooker for about 20-25mins. Crock pot is easier to watch though. I've had a couple fails with the pressure cooker, meat and little bones soup... if you go beyond the 20-25mins.
 
The things that look like kidneys are actually the testicles. Chicken kidneys don't really look like kidneys at all, and they usually come out pretty easily with the intestines.
The dark red fleshy stuff attached to the back are testicles? I thought the oval shaped pale yellow things were the testicles.
 

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