First butchering day; Actually quick and easy!

[ninjapoodles]

Oh, my, from everything I had read here, I was DREADING the plucking, and that turned out to be the easiest part. Wanna read my dorky plucking secret?

We scrubbed a big cooler clean, and filled it with cold water. The cooler is one of those that has a two-part lid. I sat on the longer, closed lid, straddling the cooler and facing the shorter, open lid. This gave me a convenient reservoir right in front of me. I plucked really quickly, dipping the bird and my hands in the water every three or four plucks. This freed up any stuck feathers, and kept me from having to slow down. I LOOKED like a total goober doing it, but I sure got done fast.

DINNER REPORT: We couldn't wait another 24 hours, so I went ahead and grilled all four birds tonight. They didn't marinate first, because we really wanted to sample the flavor. I just brushed with olive oil to keep them from sticking to the grill, then sprinkled with salt and pepper.

Um, HOLY YUM. Alex & I thought it was some of the best chicken we've ever had, and spent our whole meal imagining all the wonderful ways we could cook it.

My two favorite quotes from my kindergartner daughter were, "Man, this li'l Buff Orpington sure is tasty!" and, in answer to, "How is it?" she replied, "CHICKEN-TASTIC."

I can't wait to marinate and slow-cook some fresh birds in lots of tangy barbecue sauce...*drools*

 

[LilRalphieRoosmama]

If I'm reading you correctly, first you slit the throats and then poke the back of the mouth? Plucking to me was the most horrible thing so I will try anything that makes it easier.

 

[ninjapoodles]

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We read that same thing, but can't comment on it. Alex hit the "sweet spot" every time. Next time I will try dry-plucking, and compare it to scalding.

 

[Farmer Kitty]

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Yes, don't forget the quarter turn.

 

[Farmer Kitty]

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We read that same thing, but can't comment on it. Alex hit the "sweet spot" every time. Next time I will try dry-plucking, and compare it to scalding.

I've done the scalding and plucking and tried this way this year. I won't go back to the other.

 

[ninjapoodles]

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No. He pithed them first, which rendered them unconscious (brain-dead) instantly and without stress. He cut the jugular veins immediately after, and they bled out very quickly.

 

[LilRalphieRoosmama]

Well, then I will definitely try those tips next time. My first experience was horrible and the meat was horrible. I am very glad yours turned out good! But I won't give up!

 

[ninjapoodles]

I was also very surprised at how much meat these birds yielded. When you dress them out, you think, "Yeah, that really isn't much breast meat..." But then, when you go to carving them, the breast meat is DEEP. In other words, there's a lot there that isn't obvious from the outside. I had half a breast from the large bird and half a breast from one of the small ones.

We didn't find an appreciable difference in "tenderness" between the 6-week and 16-week birds. The younger ones maybe have been a little tenderer. This makes me wonder how much longer I could grow out the roos and have them still be suitable for grilling or roasting.

 

[lauralou]

Great post! Thanks for all the detailed info.

 

[Stonebriar Farm]

Thanks for this post - I've plucked chickens but it must be 40 years or so since I helped out at the farm.

The local butcher won't do anything but a White Rock chicken and you have to book your date months in advance so I've decided next year when I get meat birds I'd like to do them myself. Is it about the same for turkeys?

P.S. I've had standard Poodles for 20 years aren't they wonderful!