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

[chiques chicks]

If you want grilled chicken from your home raised birds, the are a few things to keep in mind. Brining helps loosen the muscle fibers. Grilling dries out food making it tough, that is the basis behind beer can chicken. I use a pan of water in my grill. I also cook low and slow (250-300 I try to stay under 275). Two hours for chicken halves its not unusual.
This is a picture of my grill setup

Small charcoal fire on the side, (sometimes both sides) meat over water, close up vents to keep fire low and increase smoke.
I prefer chunk charcoal and sometimes throw s hunk of wood on the coals to add smoke flavor (cherry, pear, apple work well for chicken).
Baste as desired to add more moisture.

 

[Happy Chooks]

I haven't read this entire thread, so I'm sorry if some of it is repeated.

We have processed several cockerels. I have not made it to the killing part yet, my DH does that - though I have put down several chicks. Mostly, with a larger bird, I'm worried about not getting a clean whack, or whacking my fingers in my nervousness. But I do everything once it's dead.

The first few times are not easy, I'm not going to lie. Especially the killing part. It doesn't help much when your DH says, are you sure? He's a pretty one. The killing part gets easier in that you are better at making it quick, but it's never easy from what my DH says. He has botched one, and he said that was horrible. He couldn't get another whack, so he had to let him bleed out. He also had one crow once the head was removed and that creeped him out. We will probably get a killing cone soon and try that way. Right now it's been a stump and a hatchet.

The gutting, plucking, etc does get quite a bit easier in time. The things that creeped me out the first few times I did it was the smell of the feathers when I scalded and reaching my hand into the body cavity and having it be warm in there.

Hand plucking is easy. Put a few drops of dish soap in the water and get it to boiling. Dunk and swirl around a bit and pull it out. If you leave it in there too long, you will rip the skin when you pluck. Start with the tail/wing feathers as those are the hardest to get out. The rest come off really easily, but they will stick to your hands, so have some cool water there to dunk your hands and get the feathers off.

Joel Salatin has some great videos on processing as well. You can find his stuff on YouTube.

A sharp knife and poultry scissors are helpful for the gutting and taking off the feet. I've heard the feet (when peeled) make great soup stock, but I haven't done that.

If your boys are 7 months old, you will want to slow cook them or they will be tough. I like to process around 20 weeks.

The first few times I soaked them in water in the fridge. I have found I like it better if I bag them up and stick them in the freezer right away. That will also give you the ability to get over the shock of processing before you cook them.

I try to look at processing my own birds that these birds had a great life while they were with me in the sun and happy. Grocery store chickens don't even have that. Also, by killing your own animal, we find we eat less of it and we certainly don't waste any of it.

 

[fisherlady]

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!

Is this the general Poultry seasoning which is normally used for making stuffing? Since I make my own stuffing I have an oversized container of that onhand all the time.
We use a dry rub before we smoke our whole birds, then mist them with apple juice while they are in the smoker, we will have to try the ACV/oil/Poultry season mix on one of the birds next time.

 

[wingstone]

marking this to read later..

 

[chiques chicks]

Is this the general Poultry seasoning which is normally used for making stuffing?  Since I make my own stuffing I have an oversized container of that onhand all the time.
We use a dry rub before we smoke our whole birds, then mist them with apple juice while they are in the smoker, we will have to try the ACV/oil/Poultry season mix on one of the birds next time.

Yes, the stuff you use for stuffing.
And I need some dry rub recipes!

 

[chiques chicks]

I hate plucking. I have three roosters to do, and don't look forward to that part. I need a plucker. I'm just imagining those drill powered ones being such a mess. How much do those rubber fingers cost? How do you keep the feathers from going everywhere?

 

[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.

"Our Fry Pan Bargain is an economical way to raise delicious, fryer-sized chickens for yourself and your customers while enjoying a more active bird. This all- rooster assortment may include one or more of the following breeds: Golden Buff, Rhode Island Red, Black Star, Black Jersey Giant, Salmon Faverolles, Speckled Sussex, Cuckoo Maran, Welsummer, Black Australorp, Barred Plymouth Rock, White Plymouth Rock, Buff Orpington, Silver Laced Wyandotte, Buckeye, Golden Laced Wyandotte, and Dominique. These roosters take longer to reach butchering size and won't be as large as the broilers, but good things come to those who wait. No guarantee on the number of any type on the assortment. Roosters only."


these breeds are not really meaties though are they? some grow slow not?

 

[Sally Sunshine]

If you want grilled chicken from your home raised birds, the are a few things to keep in mind. Brining helps loosen the muscle fibers. Grilling dries out food making it tough, that is the basis behind beer can chicken. I use a pan of water in my grill. I also cook low and slow (250-300 I try to stay under 275). Two hours for chicken halves its not unusual.
This is a picture of my grill setup

Small charcoal fire on the side, (sometimes both sides) meat over water, close up vents to keep fire low and increase smoke.
I prefer chunk charcoal and sometimes throw s hunk of wood on the coals to add smoke flavor (cherry, pear, apple work well for chicken).
Baste as desired to add more moisture.

"oh wow how interesting! I will share this with DH tonight! and he will say he needs a new grill"

 

[Sally Sunshine]

marking this to read later..

 

[Sally Sunshine]

I haven't read this entire thread, so I'm sorry if some of it is repeated.

We have processed several cockerels. I have not made it to the killing part yet, my DH does that - though I have put down several chicks. Mostly, with a larger bird, I'm worried about not getting a clean whack, or whacking my fingers in my nervousness. But I do everything once it's dead.

The first few times are not easy, I'm not going to lie. Especially the killing part. It doesn't help much when your DH says, are you sure? He's a pretty one. The killing part gets easier in that you are better at making it quick, but it's never easy from what my DH says. He has botched one, and he said that was horrible. He couldn't get another whack, so he had to let him bleed out. He also had one crow once the head was removed and that creeped him out. We will probably get a killing cone soon and try that way. Right now it's been a stump and a hatchet.

The gutting, plucking, etc does get quite a bit easier in time. The things that creeped me out the first few times I did it was the smell of the feathers when I scalded and reaching my hand into the body cavity and having it be warm in there.

Hand plucking is easy. Put a few drops of dish soap in the water and get it to boiling. Dunk and swirl around a bit and pull it out. If you leave it in there too long, you will rip the skin when you pluck. Start with the tail/wing feathers as those are the hardest to get out. The rest come off really easily, but they will stick to your hands, so have some cool water there to dunk your hands and get the feathers off.

Joel Salatin has some great videos on processing as well. You can find his stuff on YouTube.

A sharp knife and poultry scissors are helpful for the gutting and taking off the feet. I've heard the feet (when peeled) make great soup stock, but I haven't done that.

If your boys are 7 months old, you will want to slow cook them or they will be tough. I like to process around 20 weeks.

The first few times I soaked them in water in the fridge. I have found I like it better if I bag them up and stick them in the freezer right away. That will also give you the ability to get over the shock of processing before you cook them.

I try to look at processing my own birds that these birds had a great life while they were with me in the sun and happy. Grocery store chickens don't even have that. Also, by killing your own animal, we find we eat less of it and we certainly don't waste any of it.

Quote: OMG this sounds like my husband!
Quote: Sounds like good advice too!

Quote:
will go see! Thanks HappyC!