Deed is Done!

[chickenwhisperer]

Just finished butchering my 1st meat chicken!
A 10-week old cornishx rooster.

Everything went really smoothly.
I sliced its neck, didnt lop its head off.
little to no fuss from the bird.

After a dunk in the 150 degree water, the feathers basically rubbed right off.
Got the gizzard, heart, and liver for the dogs dinner.

Entire process took about 10 mins from slice till the bird went in the fridge.
Not bad, and Im pretty proud of myself.

We gonna have beer-can chicken tomoro night, or should I wait till Friday?

 

[terri9630]

Why did you leave the feet on?

 

[Dogfish]

Quote:
Going for style points! Save those feet for stock.

Glad it worked out for you. Tomorrow should be fine for dinner.

 

[scubaforlife]

isn't beer can chicken for those icky supermarket birds?

 

[sfessler]

So you say a dunk, how long did you hold him in the 150 degree water for your feather results? I have a pretty good grip on everything except for time in the scald.

 

[gettinaclue]

ROTFLMBOOOOO!

OH MAN! I saw those feet sticking out of the pot and just absolutely lost it.

ahhh. Thanks for that laugh. I needed that.

I would also like to know how long you scalded.

 

[HenPen]

Good Lord!! Look at the feet....that will be a site....big feet and a beer can in the rear...Hhahhaha

 

[Tap Dancing Chickie]

Great pic, LOVE the big feet sticking out. 10 min. is pretty darn good. What time is dinner ?!!

 

[chickenwhisperer]

Lol, you shoulda seen just before I put it in the fridge . . .
I had the bird standing up in the sink, all cleaned and processed.
That woulda been a great pic.
It literally stood there as if still alive, nothing holdin it up . . .

I left the feet on, just so everybody(you, my dining partners) would know it was my chicken, and not from the store.
I also left the neck attached, but will remove before cooking.

So down to the scalding issue . . .
I heated my water to 180 degrees or so, and took the pot outside to cool while I was dispatching.
By the time the chicken was ready to be dipped, I had to wait for the water to cool, so I took a smoke break and reflected on what I had just done.
When the water dropped to 150(I used a meat thermo for cooking), I dunked the bird and swooshed around and redunked and reswooshed, for a total of about 15 seconds.

I wore my leather work gloves to pluck, but basically just had to rub/wipe the feathers off.
A very few pinfeathers were left, and my bare hand rubbed those off.

I did get a tear in the skin near where I opened it, but I cant tell if that was from me grabbing the carcass by the leg, or the hot water.
The rest of the skin is perfect and has no blister or burn/scald marks, so I think it was my rough handling.

I waited the extra day to eat it, as I dont want it to be tough or stringy from not waiting long enough.
We will enjoy it tomoro night at my weekly poker game.


I made a deal with my friends who are gonna eat it with me . . .
Whoever ends up with the little piece of trachea gets $5!

 

[chickenwhisperer]

Quote:
Thankyou!
This was my very first time!

Dinner- 830pm Friday night, Folsom or El Dorado Hills, Ca

Just wish I had a scale, this chicken is big, bigger than a store-bought.
Im an honest fisherman, and pretty good at guesstimating weights . . . Id say 7.5-8.5 lbs if not more.
I for sure dont think its near 10lbs . . .