- Thread starter
- #11
Thank you, everybody! The scissors sounds like a good idea, I may try that next time. I guess it's a learn and get better process! Tomorrow I'm roasting one of the birds I did Tuesday, hoping it'll be tasty.
Processed 2 meaties- what did I do wrong?
- Thread starter Squishypuff
- Start date
I processed my first 26 last Wednesday. I used Frugal's pics and instructions as my guide : https://www.backyardchickens.com/forum/viewtopic.php?id=109583
I think the reason you are having to pull real hard is because you may have missed the step of "Separate the neck from the windpipe and crop with your fingers". Releasing that connection seemed to help the innards pull out easier.
Like someone else stated, regarding lung removal, I too just "floss" my finger tips between the lungs (top to bottom - bird on it's back) which enables you to get under the lungs for complete and easy removal.
One more thing, don't forget to remove the glands near the tail.
Good luck!
I think the reason you are having to pull real hard is because you may have missed the step of "Separate the neck from the windpipe and crop with your fingers". Releasing that connection seemed to help the innards pull out easier.
Like someone else stated, regarding lung removal, I too just "floss" my finger tips between the lungs (top to bottom - bird on it's back) which enables you to get under the lungs for complete and easy removal.
One more thing, don't forget to remove the glands near the tail.
Good luck!
- Thread starter
- #13
Well we ate one this evening and it was delicious! Only issue we had was that the top overcooked but deeper down it was still not very cooked. Is that just an issue with roasting in the oven, or did we do something else wrong? I'm thinking if we'd used foil over the top it would have worked better... Still really, really tasty though.
What temp did you cook it? I usually don't go over 350, usually around 300, and slow roast everything. If it's a really big bird (like a turkey), I'll cover it or cook it in a big pot (dutch oven or roaster), and then cook uncovered the last 1/2 hour to crisp up the skin (my favorite part!)
Quote:
When I skin a bird as opposed to plucking, my first step is to cut the feet off right at the bottom of the drumstick. This helps with skinning the legs.
I skin the wings back to the tip, then cut the tip of the wings off and discard that. There is just not enough there to make it worth the effort of skinning that tip. I usually have to use a knife to cut under where the big feathers are to get that started where I can pull that bit off on what I would call the middle section of the wing. Think of the wing being in three different sections with a joint between each section. I keep the bottom two sections and discard the tip section.
Plucking is different. This is only for skinning.
Don't worry about what you are calling slime. Just rince the chicken off and you will be OK.
I have butchered Speckled Sussex as young as 12 weeks, but that was a special occasion. There is not a lot of meat there, but there is some. You'll probably be disappointed. I suggest at least 15 weeks and find that 18 weeks is probably the best. After that they slow down in growth. You'll probably find too that the older the roosters get (hens too but not nearly as pronounced) that they develop connective tissue that makes them harder to skin. I usually don't skin a rooster much older than 18 weeks. Plucking is easier.
I don't keep my carcasses whole but cut it up into parts. So I cut along the side to open the bird up after removing the intestines, gizzard, and liver. This makes it easier to clean out the rest of the bird. I work the crop loose from the neck end and pull it out that way. It helps keep the contents from squeezing out. One of the last things I do is use my fingertips to get the lungs out. Usually they come out pretty easily and whole, but sometimes it requires scraping.
I normally cook them at about 325, covered with moisture. How old they are determines how long you need to cook them, but I can get a very mature rooster mouth-watering tender by cooking it long, slow and moist.
Hope you or someone else gets something out of this that helps.
When I skin a bird as opposed to plucking, my first step is to cut the feet off right at the bottom of the drumstick. This helps with skinning the legs.
I skin the wings back to the tip, then cut the tip of the wings off and discard that. There is just not enough there to make it worth the effort of skinning that tip. I usually have to use a knife to cut under where the big feathers are to get that started where I can pull that bit off on what I would call the middle section of the wing. Think of the wing being in three different sections with a joint between each section. I keep the bottom two sections and discard the tip section.
Plucking is different. This is only for skinning.
Don't worry about what you are calling slime. Just rince the chicken off and you will be OK.
I have butchered Speckled Sussex as young as 12 weeks, but that was a special occasion. There is not a lot of meat there, but there is some. You'll probably be disappointed. I suggest at least 15 weeks and find that 18 weeks is probably the best. After that they slow down in growth. You'll probably find too that the older the roosters get (hens too but not nearly as pronounced) that they develop connective tissue that makes them harder to skin. I usually don't skin a rooster much older than 18 weeks. Plucking is easier.
I don't keep my carcasses whole but cut it up into parts. So I cut along the side to open the bird up after removing the intestines, gizzard, and liver. This makes it easier to clean out the rest of the bird. I work the crop loose from the neck end and pull it out that way. It helps keep the contents from squeezing out. One of the last things I do is use my fingertips to get the lungs out. Usually they come out pretty easily and whole, but sometimes it requires scraping.
I normally cook them at about 325, covered with moisture. How old they are determines how long you need to cook them, but I can get a very mature rooster mouth-watering tender by cooking it long, slow and moist.
Hope you or someone else gets something out of this that helps.
Quote:
I used have this problem too. I usually bake at 350 for 15 minutes per pound. I also bake it with foil on top for at least the first hour. Sometimes I will set a coffee mug full of water in the oven to provide humidity. Another option is to use the Reynolds oven bags. Everytime I use the Reynolds bags the bird is completely baked and super moist. Good luck!
I used have this problem too. I usually bake at 350 for 15 minutes per pound. I also bake it with foil on top for at least the first hour. Sometimes I will set a coffee mug full of water in the oven to provide humidity. Another option is to use the Reynolds oven bags. Everytime I use the Reynolds bags the bird is completely baked and super moist. Good luck!
- Thread starter
- #17
Quote:
Hubby did it, he usually cooks meat stuff. 350, for about an hour or so I believe.
Hubby did it, he usually cooks meat stuff. 350, for about an hour or so I believe.
- Thread starter
- #18
Quote:
When I skin a bird as opposed to plucking, my first step is to cut the feet off right at the bottom of the drumstick. This helps with skinning the legs.
I skin the wings back to the tip, then cut the tip of the wings off and discard that. There is just not enough there to make it worth the effort of skinning that tip. I usually have to use a knife to cut under where the big feathers are to get that started where I can pull that bit off on what I would call the middle section of the wing. Think of the wing being in three different sections with a joint between each section. I keep the bottom two sections and discard the tip section.
Plucking is different. This is only for skinning.
Don't worry about what you are calling slime. Just rince the chicken off and you will be OK.
I have butchered Speckled Sussex as young as 12 weeks, but that was a special occasion. There is not a lot of meat there, but there is some. You'll probably be disappointed. I suggest at least 15 weeks and find that 18 weeks is probably the best. After that they slow down in growth. You'll probably find too that the older the roosters get (hens too but not nearly as pronounced) that they develop connective tissue that makes them harder to skin. I usually don't skin a rooster much older than 18 weeks. Plucking is easier.
I don't keep my carcasses whole but cut it up into parts. So I cut along the side to open the bird up after removing the intestines, gizzard, and liver. This makes it easier to clean out the rest of the bird. I work the crop loose from the neck end and pull it out that way. It helps keep the contents from squeezing out. One of the last things I do is use my fingertips to get the lungs out. Usually they come out pretty easily and whole, but sometimes it requires scraping.
I normally cook them at about 325, covered with moisture. How old they are determines how long you need to cook them, but I can get a very mature rooster mouth-watering tender by cooking it long, slow and moist.
Hope you or someone else gets something out of this that helps.
GREAT post, thank you!!!
When I skin a bird as opposed to plucking, my first step is to cut the feet off right at the bottom of the drumstick. This helps with skinning the legs.
I skin the wings back to the tip, then cut the tip of the wings off and discard that. There is just not enough there to make it worth the effort of skinning that tip. I usually have to use a knife to cut under where the big feathers are to get that started where I can pull that bit off on what I would call the middle section of the wing. Think of the wing being in three different sections with a joint between each section. I keep the bottom two sections and discard the tip section.
Plucking is different. This is only for skinning.
Don't worry about what you are calling slime. Just rince the chicken off and you will be OK.
I have butchered Speckled Sussex as young as 12 weeks, but that was a special occasion. There is not a lot of meat there, but there is some. You'll probably be disappointed. I suggest at least 15 weeks and find that 18 weeks is probably the best. After that they slow down in growth. You'll probably find too that the older the roosters get (hens too but not nearly as pronounced) that they develop connective tissue that makes them harder to skin. I usually don't skin a rooster much older than 18 weeks. Plucking is easier.
I don't keep my carcasses whole but cut it up into parts. So I cut along the side to open the bird up after removing the intestines, gizzard, and liver. This makes it easier to clean out the rest of the bird. I work the crop loose from the neck end and pull it out that way. It helps keep the contents from squeezing out. One of the last things I do is use my fingertips to get the lungs out. Usually they come out pretty easily and whole, but sometimes it requires scraping.
I normally cook them at about 325, covered with moisture. How old they are determines how long you need to cook them, but I can get a very mature rooster mouth-watering tender by cooking it long, slow and moist.
Hope you or someone else gets something out of this that helps.
GREAT post, thank you!!!
We processed 25 Freedom Rangers last summer. I remember cutting around the vent with scissors and loosening the windpipe + at the top. About 1/2 way thru the birds, I found that if I turned the bird so that the back was up, the intestines, crop, and whatever came out easier than when I left the bird on it's back. I slow cook whole chickens and use a thermometer to 160 degrees (breast) & 180 degrees for the thigh before I assume it's all cooked.
DeNise
DeNise
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