Sorry the timing was off.
. Can I ask some newbie questions?
If you were going to process the bird anyway and it just died, can't you still process and see what the insides look like just like you would had you done the deed?
I'm sorry you are having troubles this time. It is a bit of a reality check for those of us who have read all the great outcomes in this thread.
My fear with processing a previously dead bird, is multifold.
1) cannot be sure how long it was dead.
2) If the bird is not opened up and cooled down/ bled out the meat can begin to spoil
3) You can never be sure what it died from
4) I am squeamish about a mouse or other animal chewing on the dead bird and giving me a "bug" or virus
5) It just does not sound appealing to me, it would be akin to eating roadkill
Now the things you need are simple:
Axe/hatchet
knife
really hot water in big pan/bucket
Liquid courage
I heat shrink or vacuum pack the carcasses then place them in a cold fridge for a few days to rest.
Liquid courage comes in many forms. I had never heard of DK;s choice of poison, so I looked it up on allrecipes.com . A great site for anything you want to try and make...
It looks hard to make, in that you need to let the mixture set for a LOOOOOONG time before adding the vodka, I am not sure how many bottles I would have to buy to be assured of having one make it as long as the mixture is setting.
I could handle the 20 minutes to mix and 20 minutes to cook it, BUT 21 days and 40 minutes to age,,,,NO WAY..
Limoncello
Rated:
Submitted By: Michele O'Sullivan
Photo By: margomery
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 21 Days 40 Minutes
Servings: 34
"Truly distinguished ice cold refreshing drink! Lemon zest is steeped in vodka for a week, then mixed with simple syrup and aged for 2 more weeks."
Ingredients:
10 lemon
1 liter vodka
3 cups white sugar
4 cups water
Directions:
1. Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
2. After one week, combine sugar and water in a medium saucepan. Bring to a boil. DO NOT STIR. Boil for 15 minutes. Allow syrup to cool to room temperature.
3. Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
4. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
ALL RIGHTS RESERVED 2015 Allrecipes.com Printed from Allrecipes.com 4/23/2015
. Can I ask some newbie questions? 
