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

[they'reHISchickens]

Sally, you are doing fine by sending them out. Trust me, we have TRIED to tell who is who when we get them back and we cannot. We would like to know for breeding purposes and processing times. Really, you can't tell who is who unless there is HUGE size differences. You CAN tell banty from LF.
The other thing we found out is once you taste the chicken soup made from homegrown, you will be MUCH more encouraged to grow your own. One of the reasons we hatch is to get roos. I am already eyeing up the possible roo babies to see how many we have to have DD learn caponizing. You will always have favorites. Our last flock roo we gave away to a good home rather than process. Today my son took home the roo my DD gave us to get out of HER flock. (He needed a roo for his new free range sexlink flock. She had the extra as the Free Bonus Chick and it was LF, not a banty. It didn't fit our breeding program and was doomed to the stockpot until DS said he needed a roo if I had any extra.)
So think of this as part of your Chicken Math. Roos for processing do not count.
Second step is when you decide to process your own. Have a processing party. It will make ALL the difference. The moral support will be there right as you need it and if you can't handle one phase of the process, I am sure someone will step in. When we had our session, the young ones handled the actual deed. I stepped in at the dunking and plucking-- and supervising One DIL couldn't join in until they were bare and anonymous. It's all good.

 

[Sally Sunshine]

I just looked up Chocolate stew oz and ingredients are chocolate not blood, but I know your serious and I thought eating chicken feet was gross

 

[SilkieSensation]

Ewwww OZ your serious!! that sounds disgusting! How do they make it? what's in it? <gagging>
OMG see we did this when we were kids at home but I was too young, I use to go catch them for dad too, was gross but fun in a way, is that ill or what!

I'm gagging along with Sally

I grew up helping process deer, pigs, fish, rabbits, squirrel, turtles...pretty much everything BUT poultry. Thing was, everything but the fish were already dead by the time they got to me so I didn't have to kill anything myself. Guess that's why I make JJ do all of the killing. I can't even cull a weak/sick chick. I've had several hatch with bad legs or umbilicals still open this winter from temps fluxing so bad in my bators & I just can't cull them. The ones that I couldn't stand to see suffer I handed to JJ & he took them outside & put them out of their misery. I've never been able to cull them myself.

 

[Sally Sunshine]

Sally, you are doing fine by sending them out. Trust me, we have TRIED to tell who is who when we get them back and we cannot. We would like to know for breeding purposes and processing times. Really, you can't tell who is who unless there is HUGE size differences. You CAN tell banty from LF.
The other thing we found out is once you taste the chicken soup made from homegrown, you will be MUCH more encouraged to grow your own. One of the reasons we hatch is to get roos. I am already eyeing up the possible roo babies to see how many we have to have DD learn caponizing. You will always have favorites. Our last flock roo we gave away to a good home rather than process. Today my son took home the roo my DD gave us to get out of HER flock. (He needed a roo for his new free range sexlink flock. She had the extra as the Free Bonus Chick and it was LF, not a banty. It didn't fit our breeding program and was doomed to the stockpot until DS said he needed a roo if I had any extra.)
So think of this as part of your Chicken Math. Roos for processing do not count.
Second step is when you decide to process your own. Have a processing party. It will make ALL the difference. The moral support will be there right as you need it and if you can't handle one phase of the process, I am sure someone will step in. When we had our session, the young ones handled the actual deed. I stepped in at the dunking and plucking-- and supervising One DIL couldn't join in until they were bare and anonymous. It's all good.

You know my poppop used to caponize as well, I saw that thread on here too, is that your thread right? He said it made the meat taste 100 percent love! lol

I here ya about the processing party, but boy would that be embarrassing if I head for the hills and have guest arrive! LOL
I could ask my dad but all he does is make me nervous!

 

[Sally Sunshine]

I finally realized why I never seen this section before! when you do the drop down box to see what forums I needed to scroll as the list is too long for the screen! dolp!!

 

[they'reHISchickens]

There are many many cultures that make blood soup. PA Dutch have blood pudding. I've never had it, but have heard of it. Polish/Slovak made Blood Soup. Never had that either. Don't care to.
I understand the chicken feet thing is after you skin the feet and they are used mostly for the flavoring of stock? When we processed the kids didnt' want to keep the gizzards, hearts or livers. Shrugs. I don't need them either, but some people would beg for them. The last beef butchering we donated the heart to an old Dutch gal. I can eat it, don't have to though. I do like the liver Brains? never had them. Bro in law is a huge pig's stomach fan.

 

[Sally Sunshine]

OK here is that link I will refer to NEXT TIME, this time lets get me through the packing of birds in a truck, if there is another way, please let me know!

https://www.backyardchickens.com/t/...-eviscerating-cutting-up-your-chicken-graphic

 

[SilkieSensation]

There are many many cultures that make blood soup. PA Dutch have blood pudding. I've never had it, but have heard of it. Polish/Slovak made Blood Soup. Never had that either. Don't care to.
I understand the chicken feet thing is after you skin the feet and they are used mostly for the flavoring of stock? When we processed the kids didnt' want to keep the gizzards, hearts or livers. Shrugs. I don't need them either, but some people would beg for them. The last beef butchering we donated the heart to an old Dutch gal. I can eat it, don't have to though. I do like the liver Brains? never had them. Bro in law is a huge pig's stomach fan.

We keep the liver, kidneys, gizzard, heart & necks to boil down for broth to make gravy, then feed the pieces back to the cat or chickens. JJ also likes the liver for catfishing.

 

[Sally Sunshine]

There are many many cultures that make blood soup. PA Dutch have blood pudding. I've never had it, but have heard of it. Polish/Slovak made Blood Soup. Never had that either. Don't care to.
I understand the chicken feet thing is after you skin the feet and they are used mostly for the flavoring of stock? When we processed the kids didnt' want to keep the gizzards, hearts or livers. Shrugs. I don't need them either, but some people would beg for them. The last beef butchering we donated the heart to an old Dutch gal. I can eat it, don't have to though. I do like the liver Brains? never had them. Bro in law is a huge pig's stomach fan.

oh but I am PA Dutch and I love beef heart liver and beef tongue but blood is just gross, brains ewwwww, pig stomach they couldn't get me to even try it.
Now I know all these ingredients are in scrapple but I do love it fried hard with a ton of ketchup

 

[Sally Sunshine]

I will only keep the hearts, I love the hearts of the turkey and ducks. but liver and gizzards? no they don't taste anything like beef liver and onions with mash potatoes and gravy!
But I could save them for catfishing!