NY chicken lover!!!!

These neighbors have no respect for private property. Their dogs are constantly in my yard, one has even attacked me in my yard. No sorry, no payment, no words exchanged at all. My chickens are kept in a run, my dog on a leash. .

Ugh I feel your pain, all too real. Sounds like we have similar neighbors. Though they havent straight up taken any birds yet; people living to me on both sides just let their dogs go into our yard. I try to be a nice neighbor but its hard to tell my dog not to respond. Typically they will chase the little pug type dogs back over the line- they know not to take small dogs seriously. But my especially trashy neighbor has two pit bulls and knows full well the one, named Tank, does not like people. One time I was in my yard- luckily in my chicken run and he came charging at me like a feral hog.

Luckily the chicken fence was a buffer, but let's face it- that shoddy fence wasn't made to serve as an attack defense. The dog was so disturbed he didn't even blink when he hit the fence. My dogs, you know, the ones who always listen, were out in the dog area and when they heard him coming they were ready to rip his throat out. I wanted none of that. They are too pretty for fighting and vet's are too expensive. I yelled for them and they came running into the chicken run- an area I typically keep them out of. So I was able to contain them in the run with me, while my neighbors dog tried to attack us from the outside, but still fully on my property. Anyways when the lady came back to get her dog she didn't even say sorry, as he's still in full attack mode. It was bizarre. I eventually ended up putting up a buffer fence on both sides of the property which I think is pretty wrong. I feel like my neighbors sugar momma paying for things they should be taking care of since they can't control their animals. They said they would put up a fence "that weekend" after the attack and it never happened. Of course they are still producing children they can't take care of but that's another story. The cops were also over there for a growing operation they had going and while I have no stance on the product itself, I kind of judge a parent with an elementary student doing this in a state where it's illegal.

My other neighbor God bless him is a sweet old man and though he can't control his dogs, sometimes the person's attitude makes all the difference. I know he is bothered by his dogs not listening; though he can't make them listen really, at least he is decent enough to feel bad about it. One of his dogs, a rottweiler, actually attacked my dog while we were back in our woods. We said our neighbor could go for walks back there bc he is a veteran and it's important for people to exercise. We also let him hunt back there. At the time of that attack my other dog was back at the house- heard her baby cry and then came running all the way out to the woods to find her. When she got there she saw the rotweiler and then the rotty attacked her. She had a huge tear in her, emergency vet time as it was down to the muscle and you could see it all (super ew) and mr. baunlee had to hit the other dog with his fist in the side before it detached. I never even told my neigbor about her injuries because I didn't want him to feel bad. Then we noticed the dog wasnt around anymore. We asked him eventually what happened and I guess his dogs went after one of the pugs to the point that it almost died and also had to visit the vet. He found her a new home so that situation ended well.

It's usually harder to work with trashy people though, so my other neighbor, I just avoid them like the plague.
 
Here's the brine I use, one gallon of cold water 1/2 cup kosher or canning/pickling salt (not table salt, table salt is ground fine if you have to use it use half the amount) 2/3 cup brown sugar. Over night and rinse well. I make corned venison and venison pastrami, also must be rinsed well after curing in the brine (different recipe and have nitrates cure
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. Gallon ziplock bags work great for brining, though my jersey giants don't fit, legs too big and long, have to put them in our water bath canner to brine and turn them. I've only done it a few times, and they were good, I would have to compare both brined and not brined together to really say if there is a difference. I'm convinced the most important thing is the resting period, I didn't say it above but I was never real fond of heritage breed chickens always thought they were tough and had to be crock potted or pressure cooked. I prefer them now and will never buy CX again. Everybody's experiences here on BYC can be beneficial to our process, glad I heard it and don't know why I didn't ever think of it or do it before, always 'age' venison, if not hung cause of temp I quarter them and put them in our extra fridge for a week before processing.
Another favorite way I do chickens on the grill, marinate them! Salimida's State Fair chicken sauce or even the spedie marinade is AWESOME! Lupo's second best... the vinegar breaks down the toughness, or even to save $$ marinade them in italian dressing, almost same thing and good also, I put them in a gallon ziplock bag if they fit to marinade.
I'm going to try your brine recipe. No I didn't rinse the brine off the bird - recipe said to cook in brine - won't do that again! They were very tender after 30 min in the pressure cooker, just too much salt! I've had my salt intake for the year. Like you Gramma Chick I don't add much salt to anything. Thanks everyone for the input - most helpful
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20min old bird fall off the bone tender. I skin the old one's pluck young one's.

Any good videos on skinning a chicken ? The ones I find are of cooks taking the already plucked skin off - I want to deskin with feather on so I don't have to pluck at all ....
 
Any good videos on skinning a chicken ? The ones I find are of cooks taking the already plucked skin off - I want to deskin with feather on so I don't have to pluck at all ....

I did both of the roos' that I just cooked. Plucking feathers just looked so time consuming I thought why not skin them? It was my first time to kill for eating so it was a little messy, but if you have done it before and have a good knife it should be fairly easy for you. If you behead your birds, start at the neck . Take a good look at the area - you will be able to see the different 'plains' (layers). Stip your finger in between the meat and the skin making a pocket for you to slip the knife into and cut up from the meat towards you. You can slip off the feather coat with your fingers and using the knife to release the tight spots. Alternatively, find a lightly feathered area on the belly gently pinch up the shin and cut a small slit in it.
I found the legs and wings too fiddly on a bantam so I dislocated the legs and wings and cut through the joints and tendons. You can use those saved feathers for fishing lures. Hope that was clear enough - you're smart I think you'll figure it out
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Any good videos on skinning a chicken ?   The ones I find are of cooks taking the already plucked skin off - I want to deskin with feather on so I don't have to pluck at all ....
unless you need it done before May I can show you. It's super easy once you've done it once or twice. We don't eat the skin, that goes in the recycling pile with the feet.
 
I did both of the roos' that I just cooked. Plucking feathers just looked so time consuming I thought why not skin them? It was my first time to kill for eating so it was a little messy, but if you have done it before and have a good knife it should be fairly easy for you. If you behead your birds, start at the neck . Take a good look at the area - you will be able to see the different 'plains' (layers). Stip your finger in between the meat and the skin making a pocket for you to slip the knife into and cut up from the meat towards you. You can slip off the feather coat with your fingers and using the knife to release the tight spots. Alternatively, find a lightly feathered area on the belly gently pinch up the shin and cut a small slit in it.
 I found the legs and wings too fiddly on a bantam so I dislocated the legs and wings and cut through the joints and tendons. You can use those saved feathers for fishing lures.   Hope that was clear enough - you're smart I think you'll figure it out :)
another trick you could try is scissors in place of a knife . It's safer for me, less chance of cutting me.
 
Skinnings pretty easy, like boskelli said find a spot where the skin pulls up and slice a hole in it. Sometimes don't even need a knife rip a hole get your fingers in and just rip the skin off. Comes off fairly easy when the bird is still hot.
I prefer the skin on but it really doesn't matter a big deal, and skinning is quicker easier.
Plucking is easier and cleaner if you soak wash the bird off with a hose first, did a dozen that way this summer. The scalding water dunk is much quicker, when the bird is dry you end up swishing it longer in the hot water to get the water to penetrate, I think it cooks the skin a bit and makes the skin tough. Wet bird and it only takes a couple seconds of a dunk.
 
I've dry plucked birds, one or two not too bad, more time consuming. I dry plucked a couple naked necks, their skin is so thin I actually pulled the skin off one just pulling out feathers.
Marinated in Good Seasons garlic and herb dressing (through work I get cases of 50 packages for a couple bucks, man they mark that stuff up in the store!)
One skin on on the left one accidentally skinless on the right, both roasted up nice on the grill, looked good tasted good
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Ok - those ideas all sound good - Can't wait because I don't want to feed them through winter - fattening them up on the final squashes and pumpkins right now - processing in a few days ....

I've got 10 - 12 depending if I process all this spring's roos or hold the 2 favorite back. I probably will do all 12 since I still have 3 good roos - including Rex who is still doing fine (Welsummer roo).
 
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