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- #11
Tre3hugger
Let Your Freak Flag Fly
Thanks so much for the tip! Might have to try that next time.Right on! Congrats! Well thought out and recorded. Great example of a backyard butchering.
Not necessarily of the utmost importance, but, personally, I like to take the organs out all at once after loosening the crop so they stay intact. With the bird on it's back and after making the initial cavity incision, if you reach way up into the top of the bird going above the gizzard and along the rib cage and sort of loosen all those connections starting from the top and following the ribs with your fingers ending up at the back bone (where the strongest connections are) and then doing the other side, after that you can basically grab all the organs in one hand and plop it all out on the table (not including the lungs generally, but sometimes they come out too if you get it just right), it's at that point when I remove the vent by cutting it out with the last bit of intestine in my hand to make sure I don't cut it. It really ensures a clean evisceration to keep it intact while taking it all out.
Like molpet said, 185F might have been a little hot for the scald water and might have been the reason the breast tore. I try not to let it go above 150F.
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