scandiafowl
Songster
Be careful how loud you type those words! You could draw the Cream Legbar fanatics into our hallowed thread!
They can bite my buttocks...
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Be careful how loud you type those words! You could draw the Cream Legbar fanatics into our hallowed thread!
You'e be feeding those freeloaders a while if you just let the die of natural causes. I don't butcher mine, I sell them to people who want to do that with them. They usually go with a batch of roosters when I sell the extras off.
The other option is to have the butchered then can them. That way you have tender, very chickeny tasting meat ready to go in soups and casseroles without the hassle of thawing and cutting and cooking. You put it in the jars with a pinch of salt, pressure can for 20 minutes and put it on the shelf. Doing it bone-in adds to the flavor. I like it and use it that way with some, but my kids are grossed out by how it looks, so I have to wash the jars quick before they see I used the canned stuff. LOL
My DW thinks I should tell the Dr it is time for the knee replacement, I want to hold off about 5 years before I do that.
I was told to do it by someone who does hens that way. I did it with a bunch of pure and crossbreed cockerels I needed to get rid of. I wish not that I would have schedule to take a few of my leftovers in when I take the turkeys in two weeks. Maybe next year.I have wondered about that. Old hens are tough. I was wondering if anyone had tried canning them and how it turned out. Or what else to do with them
Who? me? My only bounding bundles have feathers and they came from you!![]()
I'll post some 20-week pics of them tomorrow