How do you choose and stick to it?

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Thank you Shaun--- This was really nice to hear.

I am looking for temperament, predator watching---- Sadly right now I have that with Turkey Lurkey and as such I am thinking of letting him live the rest of the winter... He is my one and only "meat" bird If I do this I will have to get two ladies of his own kind otherwise I will just feel foolish!

As for the other Roo's I know in my head they need to go, I am just trying to get my heart in line.

Right now the plan is for Dad to do the deed and most of the work while I "help"~ I am still trying to figure out what I can handle as far as doing the deed. Right now I don't think I can do it but then again I wasn't sure I could bury any or actually pick up a chicken with or without gloves. This summer I am proving to myself all the things I didn't know I could do
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And I am surprised by all that I am figuring out.
 
don't feed them the day of butcher (but make sure they have water available).
One thing about keeping the friendly "meat" roo is that next year you would have his genes in the chicks you hatch.
 
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I wish you the greatest of success with your processing!

Do try to get them all contained in a cage tonight so you don't have to chase anyone around tomorrow. They do not need any food, just sufficient water. Anything they eat now will be poop in the intestines when you process
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Put the cage where they can't even grab at grass to eat.

One thing that really helps is to have a place from which to hang them while you're plucking, it makes the job go much easier & faster. Make sure your knives are really sharp and your scalding water nice & hot (around 150)

Let us know how it goes, and then in a few days how good it all tastes!
 
Well I think I need a shot of strength---- I can do this!!! Dad isn't here yet (hope he gets here soon) They have all been in the cages- except the one that ran out as I was giving them water and I couldn't catch him again (course he wasn't the one I have my eye on either). I am loosing the anger I had yesterday but I guess one look at poor snow and I will get it back. Turkey Lurkey is looking quite sheepish in the cage but again I don't think he is the one I want to lose right now- two of the other big roo's that look alike are the ones I think need to go. It most likely would be easier if we did all 5 right away but I think Dad is only hoping to do 1 or 2 at a time....

I can do this!!!! Yes I can. I will report back when I have my big girl pants on or if I have chickened out
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for the night. One thing is for sure if we don't do it we will be finding someone who will--- Darn Roosters!!!!
 
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When you asked how you choose which ones go to the freezer, I was going to say they tend to choose themselves.

But I see you've already figured that out.
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The deed is done- two roosters in the fridge chilling.

And one one hand it was worse than I thought and on the other hand not so bad---- Feathers were a chore to pluck
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Dad had most of this work and I ended up getting most of the pin feathers after.

I CAN not use the ax to my chickens~ But I am glad that Dad remembers how and did so. Hopefully he will again. The feet are still awful and icky to look at and touch. The innards or gutting wasn't too bad.

Getting the chicken to the block Was SAD! And my hand still hurts where one bit me but I think I am forgiving that rooster ( he wasn't on the menu tonight but was in the holding cage just in case).


I am surprised at how small they are naked- I swear those boys must have puffed out their feathers as they looked huge before their feather's were plucked.


I am hoping that the kids don't figure out we are minus two chickens as I did not tell them we were killing them (or even that Grandpa was here). And I won't be telling them what they are eating come the weekend (as I will be trying to forget as well- not that they were ours just how they looked like and such)
 
I was wondering how you were doing! Good job! Be sure to invite your dad to that dinner, you sure are lucky to have him!
i take mine to be processed, it only costs 2.50 and I am willing to pay 2.50 to not have to carry them to the stump lol!
very proud of you . . . how are you going to cook him?
 
We may roast these two. We did not cut them apart just in case that is what we are going to do. And Yes Dad does deserve a spot at the dinner table- Lots of emotion (for me) last night. Dad hadn't butchered chickens in 20+ years so he was trying to refresh his memories. And I was trying to discuss all that I had learned here. He got a good chuckle at the new things to assist in killing chickens. So we did it the old fashioned way of cutting the heads off (which I know I won't be able to do anytime soon) and then letting them flop around. I did not like this and asked dad if we could tie them up but he said when he has seen it done that way then the blood really gets all over. $2.50 isn't bad, I have heard that the Amish might do it for $1/ bird and if that is the case we are going that route next time.

I didn't think this was too bad for 2 birds but I am not sure I want to smell the wet feathers of 100. But depending on the meat I may kick around the idea of meat birds next spring but I will have to think through this butchering idea.


Good to know that I can live through this experience and perhaps still do it again.
 
Remember to cook them low temp & long so that your meat is not tough because they are older birds, not the 6 week olds you buy at the store. Also, you need to rest or brine them for a day or two prior to freezing/eating them or they will be tough due to rigor mortis.
Good Luck!
 

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