I am going to kill Al Runion-- need advice

[becky3086]

Gee, that is a pretty bird but I don't blame you either. I wouldn't keep him. I have one brown "chick" (born in Oct.) that is a roo and he pecks my hand when I go to feed them. I always grab him and hold him down so he will know I am higher on the pecking order than he is. I really don't think it is going to work though as he continues to peck at me. Phil absolutely won't let me keep a rooster that attacks me. Still I have a beautiful barred roo coming in the same batch with feathered legs that has grown faster than any chick I ever had. I am going to keep him and cross him with something and try to get a decent meat bird(maybe white rocks or a cornish). Anyway, I never have gloves and even when I do they seem to get in my way. I never used anything to get the lungs out except my fingers(seem to work good). I do it all outside on a stainless steal microwave cart(lol works great) and we have an outdoor sink too but usually just use the hose when needed.
The worst part is the first cut. Don't give yourself time to think about it, just do it. If you think about it, it is a lot harder.
Becky

 

[ILoveJoe]

Okay I can do it. Thanks everyone for your support and suggestions.

I have a huge old aluminum pot that was my mom's and is about 30-40 years old. Heavy as all get out and I have NEVER used it except to store junk in out in the garage. I scrubbed it out and I am going to heat the water in it on the grill.
-- We live in an old farmhouse we are rehabbing so I do not have a kitchen stove, just a hot plate and it takes FOREVER to boil water.

I am going to "do fer" Al out in the barn and hubby doesn't want a CSI crime scene out there, so I am going to have to restrain the flapping in some fashion.

I bought a nice sharp fillet knife at Walmart tonight and if I can handle this, I may be buying meaties in the Spring and filling my freezer with my own farm raised chickens. Yay!

I think the event will go like this:

1)Start water boiling on the grill
2)Do the deed out in the barn - collect blood in bucket -
3)Dunk the bird outside
4)Pluck outside - put feathers in a garbage bag lined bucket -
6)Remove vent and guts outside -place in garbage bag -
7)Move into the house for scraping, singeing and maybe some celebratory wine drinking

8)Brine bird overnight
9)Rub skin with olive oil and herbs and roast on the grill until skin is crispy and brown

 

[silkiechicken]

Just make sure the water is about 160. Too hot and it will cook the bird and that's not what you want.

As for cooking him on the grill.. how old is he? If over about 20 weeks, I'd suggest a slow moist cooking.

He won't look anything like the store birds. Actually, will be VERY thin.

 

[ILoveJoe]

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He is 26 weeks old this week. Is he going to be too tough?

 

[ILoveJoe]

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I have read that one, and made hubby read it too. After he read it, he didn't think I could do it.

 

[dancingbear]

Oh yeah, if he's over twenty weeks, sometimes even 16, the crock pot is your friend.

 

[silkiechicken]

He may be a bit tough if you have never had a fresh chicken. I'd give him an extra two days in the fridge and see what you think. If all you've had are store birds, thoes are 8 weeks old and younger to give you an idea on age. But he's not old enough to be jerky, so you could go ahead and grill him. Just wont be very meaty. Think 1/4 of the breast meat.

I don't really know how to cook, so might want to wait for someone to chime in who does know how to cook. Go head and do the deed though! I think you're ready and can do it! Practice makes perfect so don't worry if the first time is a bit of stumbling.

Edit: Listen to dancingbear!

Perhaps this will be informative for non meat type birds:
https://www.backyardchickens.com/forum/viewtopic.php?id=36358

and this is closer to the size you'll be seeing since it's not a "meat bird"
http://www.backwoodshome.com/articles2/grim79.html

 

[mirecipes]

Ok, Lemme see if I can remember all the bits I was wanting to pass on to you

When plucking the feathers..A pan of water helps you get them off your hands..Then drain thru a strainer if you keep feathers like I do (I hate to waste)

If your water is too hot when you scald, you will end up with bits of skin on your feathers (after my best layer was killed, I wanted to at least save something since the meat probably wasn't edible at that point)

Dont make a cone out of tarp material..He might wiggle out (My first attemp was ..interesting.. to say the least)

The blood that you drain out..Seems to coagulate quite thickly and quickly..Be prepared to scrub your bucket..

I did the lungs and guts with my hands, no scraper..

You probably already know..Watch out for the little green sack, (the gall bladder)

My roo was 10 months old..
I had a nice "Coq au Vin" for Thanksgiving

Done in my crockpot

Make sure you let all the rigor mortis pass..My roo took just over 24 hours in the fridge..

 

[dancingbear]

Silkiechicken, thank you for the vote of confidence!

One of my favorite things to eat is tough, scrawny, old rooster! By the time I'm done with them they aren't tough anymore. Older birds taste better, they just aren't good to fry, grill, or broil. Greyfields has posted a recipe for Coq au Vin before, you may be able to locate it with a forum search. I know that in France, older roos are preferred for that dish, because they have more flavor. Crock pot cooked chicken meat makes great chicken tacos, enchiladas, and burritos, too. Please don't be persuaded to wasted him on mere soup!

You can also pressure can them, the meat will be nice and tender after canning, even if a bird's age is counted in years, rather than months.

 

[jnjross]

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ee normally are, he'll be good for dumplings, stew, etc. slow cooking