My leukemia's back.

[donrae]

Rachel, I have tried skinning, with feathers intact, and did not like it. Ended up unzipping the bird, filleting the breasts off, or using scissors to sever at the cartilage connection of posterior ribs, and then removing the breasts with intact rib cage, then... dislocating hips, and using scissors to slice thigh at hip junction. But, it gets feather and other dirt on the meat. Not pleased with that. I guess, when all is done and said, I will continue to pluck, even if I skin the bird after the plucking. I do always cut them up so they make a smaller package in the freezer. No matter how hard I try, it takes me about 45' to process a single bird, even when I am hanging one to bleed out while plucking and eviscerating the other one. I think having a really sharp knife would help matters immensely. And a good work station. Next up, learning how and getting comfortable with pressure canning. All the "how to" about pressure canning says to leave the skin intact and put the skin side out. Would love feed back. Any readers pressure can without the skin? do you ever add water, or does the meat truly have enough moisture???

I need to pull out my Ball blue book and review. I did can chicken, but that was years ago (pre-leukemia) and I really don't remember. It was store bought chicken, I'm pretty sure, so probably was skin and all. I don't think I added water. Man, I haven't had the pressure canner out in forever--it may have been since '13, honestly.

What you were describing was how I tried to do that last bird, but it got too messed up for me. I got one thigh out reasonably intact, but gave up and fed that to Rosco. He's all for this new method of processing, let me tell you

.

The work station part, funny you brought that up. Where I butcher is usually very comfortable, just a chair at an outdoor table. Good height, etc. Well, with this time of year, it's so wet the chair has sunk down in the ground a few inches, enough to make it just a little uncomfortable to sit and work on the table. I was thinking as I was struggling with the bird "And none of those you-tubers emphasize how important it is to have a comfortable work station!"

Well, I'll let you know how the canning goes today.

 

[LittleLakePhil]

I need to pull out my Ball blue book and review. I did can chicken, but that was years ago (pre-leukemia) and I really don't remember. It was store bought chicken, I'm pretty sure, so probably was skin and all. I don't think I added water. Man, I haven't had the pressure canner out in forever--it may have been since '13, honestly. 

What you were describing was how I tried to do that last bird, but it got too messed up for me. I got one thigh out reasonably intact, but gave up and fed that to Rosco. He's all for this new method of processing, let me tell you  . 

The work station part, funny you brought that up. Where I butcher is usually very comfortable, just a chair at an outdoor table. Good height, etc. Well, with this time of year, it's so wet the chair has sunk down in the ground a few inches, enough to make it just a little uncomfortable to sit and work on the table. I was thinking as I was struggling with the bird "And none of those you-tubers emphasize how important it is to have a comfortable work station!"  

Well, I'll let you know how the canning goes today. 

HAVE A COMFORTABLE WORK STATION

 

[donrae]

 

[LittleLakePhil]

 

[Ol Grey Mare]

The trip back home would be a lot quieter, lol.


Good morning everyone!

LOL - very true!

Good morning!

I like that idea..... So I just close my eyes and pretend it's Jamaica.... Wow.... Jamaica smells kinda like a skunk......

(also works for Rachael's neighbors house)

Rachel, I have tried skinning, with feathers intact, and did not like it. Ended up unzipping the bird, filleting the breasts off, or using scissors to sever at the cartilage connection of posterior ribs, and then removing the breasts with intact rib cage, then... dislocating hips, and using scissors to slice thigh at hip junction. But, it gets feather and other dirt on the meat. Not pleased with that. I guess, when all is done and said, I will continue to pluck, even if I skin the bird after the plucking. I do always cut them up so they make a smaller package in the freezer. No matter how hard I try, it takes me about 45' to process a single bird, even when I am hanging one to bleed out while plucking and eviscerating the other one. I think having a really sharp knife would help matters immensely. And a good work station. Next up, learning how and getting comfortable with pressure canning. All the "how to" about pressure canning says to leave the skin intact and put the skin side out. Would love feed back. Any readers pressure can without the skin? do you ever add water, or does the meat truly have enough moisture???

Interesting to read - I had been intrigued by the idea of skinning (grew up in a plucking family) - but hadn't ever had a chance to try it, figured it was probably one of those things that sounded too good to be true.

 

[Ol Grey Mare]

Sure is quiet in my house this morning-- DH is off at work, DS is off at school and DD and SIL are (as of about 530 this morning) safely back in Ohio.....just me and the fur kids sitting around staring at each other. Not entirely complaining, after the last 10 days of pretty constant flow of people in and out of the house (my mom and the in-laws) and go-go-go activity it is kind of nice to have a little bit of calm. Oh, and surprise, it's raining -- again -- the 10 day forecast, various words for rain......blech!
On a bright note - I got a J-O-B!

All things going as planned, I should be starting on Monday. Funny thing is I am right back to working for community action programs - this time for programs for the elderly. I had a phone pre-interview, an in-person interview with four senior staff and then another interview/pre-offer meeting with the Exec. Dir. and so far have really enjoyed getting to know each of the people I've interacted with and feel really good about working with them.....and, of course, having another steady paycheck in the house is going to be a very welcome relief!
The guys made a lot of progress on the coop with SIL here to help - was really fun watching DH, FIL and SIL work together and SIL went home all excited to get some tools and start building things at he and DD's house, we may have created a monster. They want to get it out into the yard and put together (they framed it up inside the garage and have done just about everything they can for now - took it apart into panels and will reassemble outside) by the 20th because I took a gander at the order schedule for the store I'll be getting the chicks from and that is one of the weeks they'll have all the breeds I think I want at the same time, just not sure the weather is going to cooperate.

 

[drumstick diva]

OlGreyMare, I am excited for you - new job, new coop in the making, chick days coming up fast -

...and we expect to have frequent updates and photos.

 

[N F C]

OGM, congratulations on the job! I hope it goes very well for you.

Good deal on all that work on the coop too!

 

[sourland]

Ooooh, kerrygold? There is just nothing better than good butter!

Yes, Kerrygold - do you like it ?

 

[drumstick diva]

I switched to Kerrigold when" they "decided it was healthier to eat butter than margarine. The catch is, just use a little butter. The regular Kerrigold is hard as a rock out of the fridge ,which lets you know it wants to clog your arteries. I get the Kerrigold w/ canola oil because it is a smidgen easier to pry some out of the little tub. Actually it has taken 5 months for me to finish the container. I just started a new one.