ok im ready for tomorrow i think

[Riparian]

Nice job.

I would stick with the throat slitting. Its less traumatic for both human and chicken. You should only have to make one long pass with your knife. Razor sharp is the key.

 

[DragunzGirl]

cool ya i had a nice knife today

thanks.

 

[rigagirl]

I have a book that tells you to hang chicken by the legs and cut the throat and poke up in the mouth so it hits brain and that is suppose to relax the bird or its muscles which inturn will loosen the feathers to make it easier to pluck, i have never tried it.

 

[DragunzGirl]

I did not try it i just went with the hot water :\\ got to love the water made the feathers come off so easy.

 

[Sunny Side Up]

Hooray, you did it!

Not everyone can, or will. Many will just drive up to a fast-food place and expect others to do the difficult work for them and all they have to pay is $1.

Your chicken will taste much better, seasoned by your hard work. Read the other posts now about how to best cook a home-grown bird for best results. He should rest for at least 1, maybe 2 days in the refrigerator, and you could marinate him in brine for extra tenderness.

Enjoy your meal, you earned a great one! Hope you don't have to do the dishes too.

 

[DragunzGirl]

WOW he was good OMG i never knew i was missing chicken like that. I roasted him with lemon pepper in the oven and WOW he was yummy. Most of the time i dont eat much chicken cause it just tests like bla, but he was good i ate a gooooood bit of him.

I know i could of waited a few more days but i only waited one i guess lol it was fine with me he still came out very good.

 

[Sunny Side Up]

So glad he turned out good for you!

That's great that your very first bird turned out so delicious. Some folks have bad results with their first attempts, the meat is too tough for them or something. But it sounds like you did everything right from start to finish!

The next ones will be even easier for you!

 

[the_great_snag]

I always eat a bird on butcher day. I think they are good from the get-go.

I've read in several texts that braining, when done correctly, instantly kills the chicken by severing its brain stem. As a result all of the muscles in the bird completely relax. Even with braining though they still recommend you scald the bird.

My issue with braining is it seems a bit dangerous to the person performing the job, since you are pushing a very small very sharp knife into the chicken's skull. Seems it could be very easy to push too deep and into your other hand... eek

 

[DragunzGirl]

ty all, and i will be doing more birds soon i hope

shoot this bird was good can't wait for another

no more buying from the store lol *for my chicken parts*

 

[the_great_snag]

Quote:
Don't you love the huge giblets from mature birds? It amazes me that broilers can even keep themselves alive with their tiny internal organs...