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

[Sally Sunshine]

Quote: So how many weeks to process these? 14?????

 

[foxflower]

The lady said she sent RIR Roos and Production Red Roos as warmth birds

are these meaties????? crud!

They are now.....

Actually, here's a quote from Storey's Illustrated Guide to Poultry..."Unlike a lot of breeds, the Rhode Island Red was not developed for show purposes by fanciers. Instead, Rhode Island poultry farmers developed the bird in the 1830s to produce a good utility bird that had excellent egg-laying ability married to a meaty frame." Rhode Island Reds are classed as a laying breed.

Here's a funny story....Last weekend I took care of the neighbor's chickens for a day. In the morning I helped one of the cats get a mouse out of the house. The cat chased the mouse once it was outside and then the chickens caught on. A Rhode Island Red grabbed it, the cat chased the chicken, the whole flock joined the game while I sat there laughing (I live in an old farmhouse and have developed a hatred for rodents). That evening when I went back to close everybody up I bent over to toss some feed in the run and that crazy Rhode Island Red tried to take off the end of my nose! She drew blood. I guess she didn't appreciate my laughing that morning.

So watch out for those reds! You might find you don't mind doing away with them.

I don't know what the production reds are a cross of, but since they're yours, they're dinner. And, if you don't want to raise them for your table, you might be able to find a family in need who will be happy to raise and eat them. In non-farming communities that might be an ethnic family more accustomed to preparing their own meat. This summer I am going to have a bunch of roos, and since my family won't eat them, I may give them to a local family who is struggling. I made a donation to a food pantry last winter and I consider this much the same thing.

 

[ronott1]

So how many weeks to process these? 14?????

For Cockerels you can go up to 16 weeks and they should fry up nicely.

I think you asked about the yellow fat on them. Yellow fat on them is good!

 

[Liberty Nursery]

Thanks for the kind words from everyone, Sally Sunshine I hope your chicken is the best tasting chicken you ever eat.

 

[Sally Sunshine]

Quote: LOL of course the nose right? ha ha ha


oh and thanks !!

 

[Sally Sunshine]

Quote: I seen in that one video!! plus it adds to the per lb price LOL!!!
Wing said potato chips! still wondering if that means the spoon off or flat out going fat cut off?????

Thanks for the kind words from everyone, Sally Sunshine I hope your chicken is the best tasting chicken you ever eat.

ME too, me toooooo! I can tell you it smells like thanksgiving dinner in here already! that's a plus right?

 

[wingstone]

Quote: I seen in that one video!! plus it adds to the per lb price LOL!!!
Wing said potato chips! still wondering if that means the spoon off or flat out going fat cut off?????

Thanks for the kind words from everyone, Sally Sunshine I hope your chicken is the best tasting chicken you ever eat.

ME too, me toooooo! I can tell you it smells like thanksgiving dinner in here already! that's a plus right?
That yellow fat you are talking about,,,,if you take the time to render it down, it will be the best lard you can get,,, my grandmother would have a cow if she seen me throw any of that yellow fat away....

 

[Sally Sunshine]

Quote: I seen in that one video!! plus it adds to the per lb price LOL!!!
Wing said potato chips! still wondering if that means the spoon off or flat out going fat cut off?????

Thanks for the kind words from everyone, Sally Sunshine I hope your chicken is the best tasting chicken you ever eat.

ME too, me toooooo! I can tell you it smells like thanksgiving dinner in here already! that's a plus right?
That yellow fat you are talking about,,,,if you take the time to render it down, it will be the best lard you can get,,, my grandmother would have a cow if she seen me throw any of that yellow fat away....
ok Wing, I am stupid render down means when you cook it and pull it off or cook it down to just fat? sorry all new to me, and to me a rendering is a drawing bawahhhhaaaaaa

 

[ronott1]

ok Wing, I am stupid render down means when you cook it and pull it off or cook it down to just fat? sorry all new to me, and to me a rendering is a drawing bawahhhhaaaaaa

I rendered the fat from over the Kidneys on a pig. The Process is:

Grind the fat
put the fat into a slow cooker on high and let it go until it reaches 180 degrees. Stir occasionally.
put the liquid and meat pieces through a cheese cloth lined strainer.
Put the meat back in and let it brown.

Store the leaf Lard in a lidded container for several months in the fridge. Freeze for up to a year or so.

I fed the meat pieces to the chickens. Leaf Lard is amazing! Makes the best pie crust ever.

 

[wingstone]

I couldn't get it to copy,,,,,there's a decent step by step guide on penniless parenting.....how to render chicken fat...www.pennilessparenting.com/2010/10/rendering-chicken-fa......not sure the link will work