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

[Toast n Jelly]

OMYGAWDDDDDDDDDDDDDDDD
Its like gourmet fraggin chicken!!! no poop!!

seriously get out of town!!!

you all are gonna laugh at me!!!

I am out there cleaning them and little lucas comes over, oh mom that smells delish can I taste the rooster?
I frown and say sure but you know its the rooster we processed, he is like I don't care SMELL THEM.
So all I hear is "ummm mmmm ummmmm yummmmm mmmmmm mmmmmm"

<dragging kitchen chair to counter sounds> little boy staring at chickens mmmmm mmmmm mmmm

"lucas you want more?"
yes yes yes I want that pc right there.... (breast) ok here ya go...... mmmmm ummmmm mmmmmm mmmm
mom can I have the other side too!!

OMG I think to myself get the heck out.... MOM tastes and OMGAWD seriously! the most tender juicy chicken I have ever eaten, better than any turkey as well!
And I make some awesome juicy turks!

Lucas (5) ate an entire brahma breast! I hope he don't get sick!

I cant wait to share with the girls and Daddy!


THANK YOU EVERYONE! OMYGAWD!!!!
I AM CHICKEN EATER HEAR ME ROAR!!!!
I would hate to be these RIR roos that just came!



BTW I added 2 cups of sugar and 2 cups salt to cover two roos in a 5 gal bucket, let them sit in the lower level fridge since Monday like that!!!
Roasted in the brown bag, for 4.5 hrs!

Congrats! Did you let them rest before brining or did you brine right away? 2 or 3 days right? and what temp. was the oven?
I've had only tough young birds and had rested them for 2 days in the frig. then froze them.

 

[Sally Sunshine]

Quote: I set them for 1 day and then brined on Monday morning. 325 but you have to sorta guess the weight.... the recipe is back a few pages or "search" in a bag and it should show the post

 

[Toast n Jelly]

I set them for 1 day and then brined on Monday morning. 325 but you have to sorta guess the weight.... the recipe is back a few pages or "search" in a bag and it should show the post
I already printed out your turkey recipe and the temp for turkey is 375. I think that I would roast on a lower 325 for chicken. Thanks!

 

[foxflower]

I know right! I am thinking pigs and turkey and ducks and cows OH MY!!!!

I need a farm!

I live on a farm, and I'd have to be really mad to consider shooting one of the cows (like it charged my kids or something). I'd have trouble with goats or sheep as well. I don't know many people who actually do their own large animal butchering. Not that you couldn't! You are on a roll! I do know a few people who do it all themselves. But, most call a custom butcher who comes out and does the deed for them. Some people buy beef or pork "on the hoof" (meaning pay for a portion of a cow/pig while it's still alive, thereby circumventing USDA rules about FDA certified butchering/processing plants) from a farmer raising an animal for butchering, then pick up their cuts from the custom butcher's or farmer's freezer. That way they don't have to try to pay for and freeze it all themselves (or face killing an animal they've grain feeding for months). You might be able to find a farmer offering that in your area now that you're enthusiastic about home-grown meat. A CSA (community supported agriculture) subscription website would be a good place to look. Meanwhile, enjoy that dinner.

 

[Sally Sunshine]

Quote: I set them for 1 day and then brined on Monday morning. 325 but you have to sorta guess the weight.... the recipe is back a few pages or "search" in a bag and it should show the post
I already printed out your turkey recipe and the temp for turkey is 375. I think that I would roast on a lower 325 for chicken. Thanks!
oh crud, no no

I do 350 for turkey! change that for sure!

 

[Sally Sunshine]

Quote: well our acreage wouldn't hold a cow! so no worries on it! LOL

 

[Elke Beck]

Isn't it nice when it is finally over and you have the most amazing tasting chicken, and you realize that it was all worth it. Every moment of anxiety and doubt, ever drop of sweat and tears, the dread, the whole thing. It all is worth it because you have produced something amazing with your own hands and heart that will nourish your family.

Kudos, Sally!

 

[Sally Sunshine]

 

[Toast n Jelly]

Quote: I set them for 1 day and then brined on Monday morning. 325 but you have to sorta guess the weight.... the recipe is back a few pages or "search" in a bag and it should show the post
I already printed out your turkey recipe and the temp for turkey is 375. I think that I would roast on a lower 325 for chicken. Thanks!
oh crud, no no

I do 350 for turkey! change that for sure!
Okay, done.

 

[kacklinkelly]

Am so happy to hear there is a yummy ending!
Sally, you crack me up.