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

[Sally Sunshine]

Quote: eeeewwww me either, just thinking about it gags me! lol

 

[lizanne]

Tell me this...... 

a commercial chicken skin vs a homeground chicken skin...... IS THERE A DIFFERENCE and if so in what way? 
DH says homegrowns are gross, I was too small when we used to eat them to even notice!

I've noticed with mine, that they have a lot more fat under the skin. You can cook it at a much higher temp, and for longer, without drying out. I think they would make great fried chicken!!!

 

[chicksooner]

This might be happening this afternoon Sally. I need to get my hands on a filet knife or a sharpener.

What about using new razor blades? Only 3 chickens so 1 per bird for the neck slicing. Anxiety is increasing.

 

[Wax Myrtle]

This might be happening this afternoon Sally. I need to get my hands on a filet knife or a sharpener.

What about using new razor blades? Only 3 chickens so 1 per bird for the neck slicing. Anxiety is increasing.

FWIW, TSC sells disposable scalpels.

 

[Sally Sunshine]

Quote:

This might be happening this afternoon Sally. I need to get my hands on a filet knife or a sharpener.

What about using new razor blades? Only 3 chickens so 1 per bird for the neck slicing. Anxiety is increasing.

oh wow! Mom was here to bring the chickens some watermelon rinds and she says she has some big pot!
darnit if they weren't brahma roos I wouldn't have a problem, anyways I think I have everything we would need besides bags


Can I just use a big tub and soak the chicken in the spare fridge for a few days until I find some good bags? as long as they are covered and brining?

 

[3 NH reds]

When I fry Turkey I use a new black trash bag to marinade it in wine and spices.

 

[Sally Sunshine]

oh!

 

[Wax Myrtle]

oh wow!  Mom was here to bring the chickens some watermelon rinds and she says she has some big pot!
darnit if they weren't brahma roos I wouldn't have a problem, anyways I think I have everything we would need besides bags


Can I just use a big tub and soak the chicken in the spare fridge for a few days until I find some good bags? as long as they are covered and brining?

I don't brine until right before I cook. I don't think I would freeze a brined bird, personally. I prepare freshly processed birds like I was going to freeze them right away, but I put them in the back bottom of my fridge for a few days first. Then, I either thaw in the fridge for a day or three and then brine. Or, I take the frozen-solid bird out of its wrappings and thaw it in the brine. (if I didn't plan ahead.) It's better to thaw before brining.

 

[ronott1]

Quote: They should brine for at least 8 hours but not more than 24. 24 hours might even bee too much. Definitely do not brine and freeze them.

All this talk about chicken is making me hungry!

Sally Sunshine you owe it to us to let us know what the Brahama taste like. I have read that they are one of the best.

 

[Sally Sunshine]

Quote: They should brine for at least 8 hours but not more than 24. 24 hours might even bee too much. Definitely do not brine and freeze them.

All this talk about chicken is making me hungry!

Sally Sunshine you owe it to us to let us know what the Brahama taste like. I have read that they are one of the best.
oh for sure! Cell camera in hand too! he he he Sick we humans are!