Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[Sally Sunshine]

Quote: sorry I don't know what abbrev are

CX DP?

 

[Sally Sunshine]

Quote: I am Kauffmans BBQ chicken yum!!!

Thank you! "poultry seasoning" bought under that name? I don't measure either and I know what a dash n pinch is for sure!

 

[chiques chicks]

sorry I don't know what abbrev are

CX DP? 

Cornish cross
Dual purpose

 

[ronott1]

Quote:
oh yum! Heck you all will have me out plucking a chicken today for supper!

My aunt gave me an electric roaster, I never used it except for big parties for meatballs and such, it don't brown birds on top so I never used it for birds.
But I guess I dont need to brown them, just so they are good! and I could fit two birds at once and tell the boys to head home for supper!
Modern pressure cookers are not dangerous. and do not blow up. I have two and I use them at least once a week! You can make chicken stock with one hour of pressure cooking and it is wonderful! They are also energy efficient. Once they get to pressure, they stay at pressure at a low heat setting and they cook stuff in half the time. Every homesteader should have one and learn how to use it!

Pressure cooked whole chicken:

 

[Sally Sunshine]

Here is a pic of my tub plucker. Are you making up stories again, for I see no tub or plucker!

Just turn it on and drop it in. 5 seconds later clean bird you need to spray the brid with water while it gets plucked. They say a couple of chickens at one time work better but I do not have the chickens yet. Waiting on ordering one of the frying pan 20 bird specials.
SHARE please what birds and what special?


Just picture an ex you broke up with or the jerk who cut you off in traffic and gave you the bird

I don't get real mad though even through divorce I was pretty level headed lol but I can pretend!

 

[chiques chicks]

I am Kauffmans BBQ chicken yum!!! 

Thank you!  "poultry seasoning" bought under that name?  I don't measure either and I know what a dash n pinch is for sure!

Yep, plain old poultry seasoning groom three grocery store spice aisle.

That is just a starting point. And grill over charcoal! Need that smoke!

I may experiment with Italian dressing and other flavorings, perhaps some ground hot pepper for those that like heat.

Cooking is about trying new flavors, in my mind. You can't do it wrong, just different!

 

[paridisefarm2009]

Dux Table Top Picker

$375.00
Add to Cart
DUX Table Top Chicken Pluckers One of the best manual pickers we've seen! One of the best prices we've seen! The Dux Table Top Poultry Picker features protective grill separating the revolving drum with 28 rubber fingers.


"
Jean, adding a grate to your model like the one above, would that help the "arms" or not?

Possible But I really want a tub style one and Will get it I have the tub I just need the rest .. there is a kit on ebay for like 375 .00 comes with just about everything you need to build it except the tub and wood and motor or course , I may just buy the kit and figure the rest out My husband does AC work so he can get the motor he says, but if I start soon It will be ready for my next round of birds

 

[Wax Myrtle]

Here's Meyer Hatchery's "Fry Pan" special. http://meyerhatchery.com/productinfo.a5w?category=Chickens&grd_prodone_filter=PRODUCT_ID = 'FPBS'


Sometimes I'm tempted, but now that I have managed to hatch (!) I suspect I can load jars of stock and shredded meat on my shelves w/o special orders.

 

[fisherlady]

do you let it rest after you thaw as well?

I read a lady uses all her "picked meat" from holidays and birds, rolls her dough in the pie shell, adds a can of cream of potato, can of cream o celery and then either fresh veggies or canned peas and carrots, throws the chicken or bird meat on top adds a dash of butter, onion and salt and pepper and covers with more dough. It sounds easy I just never have ingredients but I will put them on the list now

I don't worry about it after it is frozen, since we let it rest before it is packaged. We have been leaving it in our spare fridge for at least two days, sometimes 3 before freezing and have never had a problem with any meat being spoiled or causing any trouble. When we butcher we are careful to get the bird into an ice bath rinse quickly after processing to prevent any problems, and I rinse them again under cold running water before placement in fridge to make sure everything has been cleaned off of the carcass.
I keep bags of frozen veggies in the freezer just in case I want to make soup or chicken and dumplings, I usually have fresh on hand, and use them instead, but the bag in the freezer means I can cook when the mood hits without a special trip to the store.
Another thing to check for... at our local bulk food store (run by a very nice Mennonite couple) the have containers of dried 'soup vegetables' and another container I think called 'dried vegetable flakes'. These containers both contain dehydrated celery, onion, carrots and multiple other veggies and are a great addition when cooking broths and such. And it doesn't take much in a casserole dish worth of dinner so the containers last a long time. I am at work or I would snap a pic of the label... but I'm sure you could find something similar to keep on hand.

 

[Sally Sunshine]

Here's Meyer Hatchery's "Fry Pan" special. http://meyerhatchery.com/productinfo.a5w?category=Chickens&grd_prodone_filter=PRODUCT_ID = 'FPBS'


Sometimes I'm tempted, but now that I have managed to hatch (!) I suspect I can load jars of stock and shredded meat on my shelves w/o special orders.

oh cool, have you bought from them before? do they guarantee and have good reviews? I don't need "outside germs" heading this way either!