Processing an overly cocky roo tomorrow

[wingstone]

2 years ago I was in this same spot but after processing my first one i quickly realized I will never go back to grocery store meat, we have since raised pigs and processed, will not do that again untill we have the proper equipment....I now raise 100 meat birds every year and sell about 75 of those processed, many returning customers tell me it is the best chicken they ever had.....You can do this, I still have to remind myself that they are livestock first and pets second...

 

[Henicillin]

Quote:

Thank you so much for the very informative post....I really need to put my "big girl panties" on and do the same thing. I have 2 roos that need to go. - We, too, are learning to live more self-sufficiently and it would definitely be a good thing to know this stuff.

I'm glad it's of some use to someone!

I never thought I'd be able to kill a bird myself, as I grew up in a family that had no hunters. My paternal grandparents ran a small egg business and used to butcher spent hens and extra cockerels, and my maternal grandmother grew up on a farm in South Carolina and knew how to butcher, but that was before my time and they've all passed on now. I've dissected animals many times, and knew I could handle the processing, but I figured I'd lose my nerve and have to leave while my hunter husband made the actual kill. It wasn't bad, though. I watched a lot of good Youtube videos and read everything relevant for a first-time here in the meat bird forum, and was able to slaughter him with minimal fuss and, as far as I could tell, no pain or stress.

 

[chicken pickin]

Good for you! My husband and I also are trying to be more self sufficient and live off of our own very small piece of land. We are new to this lifestyle but are learning fast. We have 12 chickens for eggs though one day they may be a meal. And we are planing on getting many meat birds this summer to process ourselves and also a few turkeys. I am nervous I wont be able to handle taking a life but I see others like you who do it for the first time and it gives me the extra push that we all can do it we just need to seperate the idea of pets and food and know the difference. Im still learning to seperate that difference but hope im ready soon. Im glad your first time went so well.

 

[Smiles-N-Sunshine]

Good job! The carcass pic looks like one of mine, and I've been doing this for a few years now. I always skin our birds, because we cook with skinless meat anyway.

You never really stop having "that feeling" when you slaughter an animal, but for me I keep my mind on the reward of a freezer full of tasty meat at the end. I focus the extra energy into making sure I kill the animal as quickly and painlessly, and stress-free as possible.

Although hatch day is much more pleasant and fun than dispatch day, they are equally necessary if you want to eat, and if you don't do it yourself, you're just paying someone else to do it for you.

 

[EweSheep]

GREAT JOB!!!!

 

[Henicillin]

Thanks, folks!

My husband came home to find Rosco in the fridge, and was so proud of me that he actually called his dad to tell him.

 

[Jnicholson]

Thank you for the post It is nice to see that I am not the only one that has problems with this. It is part of life but hard to due when you see them from a chick.

 

[galanie]

Great job! That bird looks really tasty, too. A good rest in the fridge for around three days and it should slow cook out to the tastiest thing you ever ate!

 

[Henicillin]

The roo who came to dinner cooked for 12 hours on low in his very own Crock-Pot after a 24-hour rest in the fridge. We bought it specifically to cook him, as the other ones I have are too small. He was covered in water and accompanied by some rough-chopped shallots, carrots, and celery, two packages of Good Seasons Italian dressing mix, and a couple of splashes of cider vinegar. He's DELICIOUS - the meat fell off the bones, and it's as tender as any supermarket bird with much richer, more complex flavor.

 

[lynn1961]

Great job ! i processed some meaties last moth by myself, was the 1st time to do it alone, was not bad after I got their heads off. But you are right about the skinning, much faster than plucking, esp. if you cook them skinless anyways. Even the younger ones skinned out can make a great chicken meal, just give them a dip in milk/egg mixture, roll in flour or breading and fry or bake.
Those bantams make great stir fry, the dark meat stays moister when cooking.