Fermenting Feed for Meat Birds

[Beekissed]

Here is a link to one of the caponizing threads, be advised before clicking the pics are graphic.

https://www.backyardchickens.com/t/675898/graphic-pics-of-my-day-learning-to-caponize

Good pics and educational thread, K! The bird doesn't seem like it minds being cut open at all. Where do you get your spreader, cauter and suture kits?

 

[Kassaundra]

Good pics and educational thread, K! The bird doesn't seem like it minds being cut open at all. Where do you get your spreader, cauter and suture kits?

Most get them from Ebay, I got a few that way but really like the Chinese capon set my mentor orders them from a guy in China. They work so much better.


Most are very docile during the procedure and like was mentioned they go back immediately when the procedure is over to eating and drinking and acting completely normal.

 

[Kassaundra]

Oh and I meant to mention the Chinese tools work so much better b/c they are designed specifically for this purpose, while most of the retractors that are used are repurposed from other specialties.

 

[perchie.girl]

Quote:
I hear Schmalz once rendered down has an incredible shelf life. and you can do all the things with it you would use butter for.... I want to give it a try once i get started.

deb

 

[perchie.girl]

Quote:
So Taste is still to be resolved. I do know there is a Foodie market for Capons.... And thankyou for rambling on about the benefits and the practicalities of doing this. So I take it you are good at sexing your chicks because from what i have read it has to be done while they still have fuzz....

Do you use the feather sexing method or can you vent sex....?

deb

 

[Beekissed]

Schmalz? It's my turn to be lost now....

 

[perchie.girl]

Schmalz? It's my turn to be lost now....

Its the Jewish version of butter or cooking fat. All that fat you toss from your hens is rendered down to just the fat. It can also be skimmed off soup stock and have the liquid removed.

Making Schmalz

The little bits left over from the rendering are often used as seasoning for different dishes. They are crunchy kind of like cracklins.

deb

 

[SixFizzle]

Schmalz?  It's my turn to be lost now.... 

I'm pretty sure it's rendered chicken fat.

 

[Beekissed]

Its the Jewish version of butter or cooking fat. All that fat you toss from your hens is rendered down to just the fat. It can also be skimmed off soup stock and have the liquid removed.

Making Schmalz

The little bits left over from the rendering are often used as seasoning for different dishes. They are crunchy kind of like cracklins.

deb

Gotcha. We always just called it chicken fat.

Said to be very good for making pastry but I've never tried it.

 

[perchie.girl]

same process goes for duck fat too. Some people use duck fat for Confit, Which is essentially poaching duck or chicken immersed in duck fat....

It can also be used to cook french fries..

deb