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Grinding your own chicken and turkeys?

Discussion in 'Meat Birds ETC' started by Aust1227, Jan 9, 2015.

  1. Aust1227

    Aust1227 Out Of The Brooder

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    Aug 4, 2014
    How many of you are grinding your own chickens and turkeys?

    What parts do you use?

    We have 15 birds to process tomorrow. What do you think of this plan?

    1) Skinning rather than plucking. I can skin a bird in under 60 seconds.
    2) Harvesting the wings and legs for slowcooking and pulling meat
    3) Harvesting meat from breasts and thighs for ground chicken and turkey
    4) Using the necks, backs, feet for stock.. Pulling extra meat after stock is done
    5) Feeding offal to pigs
    6) Saving the organs for breakfast meat

    I am doing this to save room in the freezer and to mix things up a little bit. The freezer is already full of chicken carcasses and a pig that we processed last week.

    Any advice on the uses for ground chicken? Do you like it mixed with a fattier pork product?

    Thanks,
    Austin
     
  2. Aust1227

    Aust1227 Out Of The Brooder

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    I have another question!!

    Do I need to let the chicken "rest" before I grind it? Or will the mechanical agitation have the same effect as the standard 48-72 hours in the fridge?
     
  3. Arielle

    Arielle Chicken Obsessed

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    Feb 19, 2011
    Massachusetts, USA
    Looks like you have a pl an!

    Perhaps you can keep some of the breast meat whole rther than grind just as a change of pace for meals.

    What are you doing with the feet?? THey are useful too.

    WHat is happenening to the bones?? can you make these into stock and reduce it to save room in the freezer??
     
  4. Aust1227

    Aust1227 Out Of The Brooder

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    Update - We took the breast and thighs off of a 26 week old Red Bourbon turkey (we used the rest of him too, of course).. It was a total of 2.5 lbs of nice lean ground turkey.

    We ate turkey burgers last night as we watched the Patriots crush Indy!

    THey were great. So soft and supple. Not a bit of grissle like you get in Jennie-O ground turkey.
     

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