- Nov 16, 2012
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First time, I spent about two hours. Had to pause after the slice and calm the shakes (with grape juice, yes, it was ... mature grape juice!) and then I kept my laptop behind me (with mouse in a baggie so I could scroll w/o washing hands) and kept looking back and forth at the drawing part of the tutorial. Plucking took a while - don't think I had my scald temp high enough and I am a perfectionist to boot so spent way too long feeling for every single little wisp. I still do, hope a plucker will help me with that part.
After the second one two months later, I haven't had to refer to a tutorial and my speed is closer to one hour per bird. Again, plucking perfectionist. I even find myself wanting to pluck the neck way up near the head, even tho I know I'll cut off most of that skin.
Sally, you sound like you may be working up to processing one of your cockerels before your drop off date? If I can do it all by myself, going only from internet tutorials, I know you can! You won't believe the feeling you'll have, knowing you can provide food for your family, that you have a very valuable life skill. You will no longer rely on being given a fish, because you will know how to fish.
Plus, once you feed your DH homegrown birds and he sees how tasty they are, you'll have good reason to build the cabinet bator.
You are correct in your assumptions and it may happen this weekend, I don't have a big pot/boiler...
Any suggestions on pots and way to heat them outside?
I don't think I trust the kids around boiling water and a fire with this going down all at once. And I don't have anyone that can "watch" my kiddos either.
We use a large stock pot over a propane fryer thingy...we also use it to make homemade potato chips...not the pot but the propane thing...it definitely works though. Like the largest Dutch oven you can find will also work great.
