processed my first chicken yesterday, was surprised at the meat color

[RichnSteph]

I processed one of our roosters yesterday after work, will be doing another one today and tomorrow, and was surprised at the color of the meat and organs. I guess I should have been expecting a darker shade of the meat and a brighter color to the heart, liver and gizzard but I was rather stunned at the difference between that little rooster and the chicken we bought at the store a few weeks back.

It took less time to actually process the chicken than it did to get the water up to temp for scalding. Oh I'd not want to do more than four or five at a time though.

 

[Mtnmomma3]

Yay, another happy chicken farmer! It would be a bummer to get to the end and find the meat wasn't what you are looking for. How did it taste? We found that the chicken is better and more familiar tasting (like store bought) if we brine it.

 

[RichnSteph]

We haven't eaten them yet. They are processed and stacked in the freezer for a big ol' crock pot full of mamas chicken and dumplings!

 

[eviemethugh]

Processors regularly bleach the butchered chicken because they spill the continet of the intestines everywhere and have to clean up. Plus depending on age, diet, breed...alot can be different.

 

[eviemethugh]

Ugh he forgive fat finger spelling errors. Content*