Preserving Meat/Veggies/Fruit

[FortCluck]

Sounds like you scored! Love a deal.

I don't typically broil after cooking (though I do have a Mealthy CrispLid that I could pop on after the cooking is finished - very convenient). The skin's actually pretty nice after pressure cooking already, but a few minutes under a broiler would make it even more appealing. ETA--> forgot that you skinned yours, but broiling would probably still add something

Have fun cooking your chicken and enjoy the fruits of your labor!

I'll just be excited when the family is eating it.

I truly didn't think I could do it. Somehow it was quite easy, I guess because in my mind it was food for the table that we didn't have to buy. That part excited me because whole chickens can cost a lot depending on the type you get.

I'll post pics of them after they cook. I'll probably cook one on Thursday.

 

[igorsMistress]

I have a quick pot. It's a pressure cooker with tons of other buttons. I had an instant pot but the lid fell off the counter and busted the handle right off so I went to Walmart to get a new one and I saw the quick pot brand and it was $139 but had a clearance tag on it for $45. Someone hid it behind all the instant pots.

Do you put it on broil after the pressure cooking to crisp it up?

I have 3 so I can cook them all different if I wanted to. I was thinking pressure cook one and roast another... Not sure how we will do the 3rd one.

No skin on them birds, they wouldn't crisp, just turn into jerky.

 

[FortCluck]

No skin on them birds, they wouldn't crisp, just turn into jerky.

I think they have skin on their birds. I know mine wouldn't work that way. When I make ribs I pressure cook them then broil them.

 

[igorsMistress]

I think they have skin on their birds. I know mine wouldn't work that way. When I make ribs I pressure cook them then broil them.

My mistake, I thought you meant yours. I cook ribs low and slow in the oven, then put on sauce before broiling for a couple minutes.

 

[FortCluck]

My mistake, I thought you meant yours. I cook ribs low and slow in the oven, then put on sauce before broiling for a couple minutes.

I do that too sometimes. I always have a hard decision when cooking. I never can decide what cooking appliance to use. I need a air fryer that can fit a rotisserie. Bet everyone would like that!

This home raised chicken for meat is new to me but honestly it's not as hard as some made it seem.

 

[igorsMistress]

I do that too sometimes. I always have a hard decision when cooking. I never can decide what cooking appliance to use. I need a air fryer that can fit a rotisserie. Bet everyone would like that!

This home raised chicken for meat is new to me but honestly it's not as hard as some made it seem.

An air fryer is just a countertop convection oven, which is what makes the process faster. Oster makes a small convection oven you can buy at walmart that will fit a whole chicken...I'm buying one next week along with an induction cooktop.

The hardest part of processing chickens for me is the killing part. Once it's dead, we're used to dealing with the carcass and it's no longer as personal. Feeling the little heartbeats when you hold the neck to cut, the thrashing about even in a cone. It bothered my hunter husband, but the bird wasn't at the end of a gun with a chance to get away. It gets easier with repetition, but it still brings things into perspective.

 

[FortCluck]

An air fryer is just a countertop convection oven, which is what makes the process faster. Oster makes a small convection oven you can buy at walmart that will fit a whole chicken...I'm buying one next week along with an induction cooktop.

The hardest part of processing chickens for me is the killing part. Once it's dead, we're used to dealing with the carcass and it's no longer as personal. Feeling the little heartbeats when you hold the neck to cut, the thrashing about even in a cone. It bothered my hunter husband, but the bird wasn't at the end of a gun with a chance to get away. It gets easier with repetition, but it still brings things into perspective.

Guess I didn't feel the heartbeats because I had gloves on. We kept telling ourselves that they were meat birds nothing more nothing less. If it was one of my layers we did this too I would've had a different reaction.

Two of them weren't from the chicks I raised. We got them from someone and chose wrong... I thought they'd be pullets.

These cockerels had been harassing the flock for a few weeks. If there was a chicken processor that was local, I might have brought them there. I guess I saved myself some money doing it myself.

Now I want to take on meat ducks, but first I need fertile eggs.

I plan on going hunting this year. I know it'll be a completely different experience. I had a friend who always got deer every year and she always looked so proud... That's how I felt yesterday after I vacuum sealed the last one.

 

[FortCluck]

A few of my friends can't believe I processed my own chickens. Most eat grocery store chicken and rather it be that way because they don't want to relate the meat to a living animal.

Some won't even eat eggs that come from backyard chickens because they know chicks grow from them... But they'll eat grocery store eggs.

 

[FortCluck]

An air fryer is just a countertop convection oven, which is what makes the process faster. Oster makes a small convection oven you can buy at walmart that will fit a whole chicken...I'm buying one next week along with an induction cooktop.

The hardest part of processing chickens for me is the killing part. Once it's dead, we're used to dealing with the carcass and it's no longer as personal. Feeling the little heartbeats when you hold the neck to cut, the thrashing about even in a cone. It bothered my hunter husband, but the bird wasn't at the end of a gun with a chance to get away. It gets easier with repetition, but it still brings things into perspective.

I have a counter top convection oven, I just have never used it to cook a whole chicken. I rarely use it honestly.

 

[Molpet]

A few of my friends can't believe I processed my own chickens. Most eat grocery store chicken and rather it be that way because they don't want to relate the meat to a living animal.

Some won't even eat eggs that come from backyard chickens because they know chicks grow from them... But they'll eat grocery store eggs.

People are so removed from where their food comes from
They complain about the price and have no idea how much work is involved