- May 13, 2008
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Chickens for 10-20 years or more? Pull up a rockin' chair and lay some wisdom on us!
- Thread starter Beekissed
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- #9,393
Oh! You said WILL be wearing diapers? Sorry...just read that wrong, I guess.
None taken at all. I've got a pair of great boys that above all get along with each other and have already proven themselves as defenders. I didnt "pick" them, they were chicks and grew up here. They are 6 mos old and a few months ago were all over the chickens but now they are rarely seen in action. One is much bigger than the other though theyare the same breed. If there are no noticable stand out differences ??No offense...but THAT's the difference between an OTs response to a question about chickens and a newbies response about the same.....
- Thread starter
- #9,395
Pick the biggest. More meat into the genetics so that, when you cull, you actually have some meat on the bones of his offspring, that makes it worth dressing out the bird for.
For Bee and others that take out 1 bird at a time...
How do you process your single bird for cooking? I guess what I'm thinking is that processing would be different if you're doing one vs a whole batch.
I've never done ANY, so I only have book knowledge. But most of what I've read and watched via video is for doing a large batch at a time.
Anyway... I'd like to hear direction, see photos, etc., for the process for a single if someone is willing to comment.
How do you process your single bird for cooking? I guess what I'm thinking is that processing would be different if you're doing one vs a whole batch.
I've never done ANY, so I only have book knowledge. But most of what I've read and watched via video is for doing a large batch at a time.
Anyway... I'd like to hear direction, see photos, etc., for the process for a single if someone is willing to comment.
- Thread starter
- #9,397
For Bee and others that take out 1 bird at a time...
How do you process your single bird for cooking? I guess what I'm thinking is that processing would be different if you're doing one vs a whole batch.
I've never done ANY, so I only have book knowledge. But most of what I've read and watched via video is for doing a large batch at a time.
Anyway... I'd like to hear direction, see photos, etc., for the process for a single if someone is willing to comment.
When I'm doing a single and wish to eat it, I don't bother with scalding or plucking. I just dislocate the neck, hang it for the bleed out and open a vessel. I then just lay it on it's back, split it up the breast and peel back the hide like one would open a jacket. I remove the breast filets, yank down the sleeves a little and remove the top of the wing, yank down the pants(this requires a horizontal cut from the middle of your jacket zipper outwards along the waistline a bit. I yank down the pants just enough to take out the thigh and leg~sort of looks like you are diapering a toddler at this point and getting the pants down enough to change the diaper.
In the end, all is left is a head attached to some skin over the rib/spine area and skin attached to some lower legs...all of one piece. No gutting. This carcass I just toss. I am left with skinless, boneless breast filets, winglets, thighs and legs. That pretty much covers the meat on a dual-purpose breed.
- Thread starter
- #9,400
I think Al still gots what it takes to impress the ladies...what do y'all think?
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