INCUBATING w/FRIENDS! w/Sally Sunshine Shipped Eggs No problem!

[Pensmaster]

You can bild /buy a plucker it will reduce the time investment almost to zero! And you will get that extra flavors!

Very much considering this as the next breed I'm working with is supposed to have good skin. We'll see

 

[campingshaws]

On processing: I know it's good to keep the skin because it keeps everything moist while cooking. But if I'm just going to boil them down for stock and jambalaya, then skinning would be fine right?

Quote:

For the fat? What do you use yours with?

There's also a lot of flavor associated with the skin besides the associated fat.

Thanks!

I guess I'm back to skinning some and plucking some, to see which works better for us.

You REALY processed?

Not yet but almost! I'm aiming for this week.

 

[kwhites634]

Quote: I saw one on here recently built into a plastic drum to keep the feathers from going everywhere. Liz could probably locate the post pretty quick for you.

 

[Pensmaster]

You seen my blue ox anywhere? He's never around when I need him. I trained him to handle the big pieces; it's really quite a sight. Seems all my strong strapping grandsons have made themselves scarce, as well...what a surprise 

Unless the wood stove is going in the winter. Then they are there. I'll keep an eye out for that ox.

I've a lot of dead and down here I need to let the neighbors know they can come get it. We can't burn due to allergies. I can only use so much in the barn stove.

 

[Lucky Lemon]

Poor thing!

I know he just went and got in the cat carrier - which he hates - makes me wonder if he wants to go back to vet!

Thanks!

So sorry.

-Kathy

He's such a sweet boy, hard to not know how to help him.

I bet it does smell great.

My daughter woke up from smelling it! Happy girl, it's her favorite!

Kidney?

They do not know what is wrong. He doesn't have any crystals/stones. His bladder keeps getting inflamed and filling with blood. Waiting on a specialist at the university vet school to consult next week.

 

[Akrnaf2]

On processing: I know it's good to keep the skin because it keeps everything moist while cooking. But if I'm just going to boil them down for stock and jambalaya, then skinning would be fine right?

Quote:

For the fat? What do you use yours with?

There's also a lot of flavor associated with the skin besides the associated fat.

Thanks!

I guess I'm back to skinning some and plucking some, to see which works better for us.

You REALY processed?

Not yet but almost! I'm aiming for this week.

Good for you!
If I was close I would come for camping, would help in the processing and would cook some extra wonderful meal from some of your birds!

 

[Pensmaster]

I saw one on here recently built into a plastic drum to keep the feathers from going everywhere. Liz could probably locate the post pretty quick for you.

I've got acces to plastic drums.

 

[Akrnaf2]

 

You can bild /buy a plucker it will reduce the time investment almost to zero! And you will get that extra flavors!

Very much considering this as the next breed I'm working with is supposed to have good skin. We'll see

I saw one on here recently built into a plastic drum to keep the feathers from going everywhere. Liz could probably locate the post pretty quick for you.

Yes I posted it!

 

[Akrnaf2]

Here it is!

 

[Pensmaster]

Good for you!
If I was close I would come for camping, would help in the processing and would cook some extra wonderful meal from some of your birds!

Benny what's the best way to cook older birds besides cooking in wine. I've about 20 that need processing and didn't want to sell or give away