Offal Disposal

[aart]

I do use the grinder for making sausage for us and ground burger out of beef, lamb goat etc and it works great for that too it's just a powerhouse.

A tool well worth having...would like to have one here, but really can't justify it.

 

[Kris5902]

TOSS THE FEET! Feet are the richest source of Collagen on the Chicken. City dwelling Asian Women pay big bucks for Chicken Foot Broth, just for the Facial Skin Beautifying power of Collagen. Ever wonder why only really Old Asian Women have Wrinkled Skin?
Beyond that, Chicken Feet were Grandma's Secret Ingredient for Full Flavored Chicken Soup. The reason today's generations say, " My Chicken Soup is Good but not anywhere near as good as Grandma's. "
The Collagen in Feet, also denatured into Gelatin. Gelatin in Soup, Sauces and Gravy, is responsible for the Rich, Unctuous, Sticky Lip, Mouth Feel that's just Magical.

Can't be bothered to clean Gizzards? Try Simmering Cleaned Gizzards in you Chicken Soup. They add great flavor. When tender, remove them and let cool. Season them well with Salt, Pepper, Onion Powder, Garlic Powder and Poultry Seasoning. Bread them like for Fried Chicken. Pan or Deep Fry them until Golden Brown and serve. Makes Frozen or Fast Food Chicken Nuggets or Popcorn Chicken taste the like Fried Cardboard! The kids will go Nuts, just don't tell what " part " of the Bird they are. Say they are Dark Meat Nuggets. For the Big Kids, mix a couple of shots of Hot Sauce in Blue Cheese or Ranch Dressing for a Dip, add some Cold Beer to wash them down and they will Bow at Your Feet for more!

Which LEM do you have? The #5-.35hp and #8-.5hp are not rated for Raw Chicken Bones. But, the #12-.75hp or larger will eat through Chicken and even Turkey Bones, cut up, with no issue...JJ

Wow, thanks for the suggestions on what to do with the other parts @Chef JimmyJ ! You need a specific cleaning and processing facilities in your Abbatoir here to do feet/head on birds... almost no where does them. We have a #22 Lem, about 6 years old, and it bogs down and doesn’t like to work. And it is so slow compared to the old Toledo. Hoping our mechanic can fabricate (it’s so old we can’t find parts for it) the parts needed to get it running again before we get into beef season! Husband really want to get us a Biro or Hobart to replace the Lem... it’s Ok for small batches but would be more appropriate for an avid hunter than a professional Butcher Shop or Abbatoir. It does work much better with the coarser plate, but the owner prefers the finer one for the grinds. Cutting days are 10 hours long.

@LilyD that grinder looks nice... we also have a 5L TreSpade Vertical Sausage stuffer, one of our better investments for time savings, but again we do 15+kg at a time of different recipes. DH just added that the Lem might be able to do bone with a heavier knife... but being down a grinder we probably won’t risk it!

 

[Chef JimmyJ]

In general, a #22-1hp, should have no issues with bird bones. It must be tired. I agree on a Hobart. The Commercial #22 could handle even larger animal bones. Build better than Tanks, I read about folks finding 50 year old Hobart in Barns. Plug it in hit the switch and the spring to life...JJ

 

[NewBoots]

I love where this thread has gone! x3 on using the feet in stock, though beef tendon does the same thing it costs a lot more.

But now you've all got me thinking about making sausage.

 

[Kris5902]

In general, a #22-1hp, should have no issues with bird bones. It must be tired. I agree on a Hobart. The Commercial #22 could handle even larger animal bones. Build better than Tanks, I read about folks finding 50 year old Hobart in Barns. Plug it in hit the switch and the spring to life...JJ

Well, it is a little tired and not quite up to a full days work... this digressed into Hubby and I looking at grinders online. They got the Toledo 3rd hand back in ‘65, and it has been doing full days once a week since then. Our mechanic figures about another week until he gets the bushings and such finished. She’s a beast!

I love where this thread has gone! x3 on using the feet in stock, though beef tendon does the same thing it costs a lot more.

But now you've all got me thinking about making sausage.

Oops... yes we were talking about offal and disposal weren’t we? And that evolved into what to dispose of and how to use the rest! Lol!