Making Lemonade [Selective Culling Project - very long term]

[Sally PB]

Are they too old to eat the meat?

 

[U_Stormcrow]

Oh yes.

 

[NatJ]

Too old to eat? Would that be a matter of toughness or flavor?

 

[U_Stormcrow]

Toughness. Flavor is great, that's why we will use for stock

 

[U_Stormcrow]

Oh and I planted 6 rows of seed corn. And got inches and inches of water this week, so the pasture is green (mostly). Was a good day.

 

[NatJ]

Toughness. Flavor is great, that's why we will use for stock

I tend to solve that problem by chopping the meat into small pieces. If I had a meat grinder, I might use that instead. (I make stock first, then after the meat falls off the bones, I chop it small and use that too.)

 

[U_Stormcrow]

I am stil debating taking some ducks, then combining the chicken with the duck, the meat grinder, and some Leggs Snack Stick Seasoning (makes a seasoned poultry burger)

 

[Sally PB]

That sounds delicious!

 

[U_Stormcrow]

Its a little peppery (ok, its "black pepper forward"), and has a slight mustard background, so you can only use it for burgers, not Mexican or Italian - but I'll take it over Jenny-O and Butterball in a heartbeat.

and I can still use the carcass and little bits not worth deboning for stock.

/edit would probably work in many curries - but I'm no longer making my own curry mixes. Can't get, or grow, some of the ingredients.

 

[Molpet]

I have pressure cooker several years old roosters for hours and had the best pulled chicken.

freedom ranger hatchery just had the whole shipment stuck at a PO distribution center for days. Half were dead when po got the animal control involved.
https://www.delawareonline.com/stor...in-truck-at-delaware-post-office/83492401007/