I use a canning pot. They fit fine in it.
Processing Day Support Group ~ HELP us through the Emotions PLEASE!
- Thread starter Sally Sunshine
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I use a canning pot. They fit fine in it.
We used a big stock pot we got for our wedding shower.
Funny we got a lot of things for processing. Knives, stock pot, induction cooker. People know us too well.
We use my Grandma Ruby's copper kettle over an outside stove but a speckled water bath canner would suffice for regular birds or smaller.
Canning pot here too.
All finished 4 boys resting in the fridge. I did several things different this time that I think improved or at least that I liked the results.
Doing multiple guys at one time I did 4 and found that was about perfect, they all fit in one bucket that fits in the fridge for resting, I have freezer space for that many usually, seems to make it more worthwhile to heat the water.
Plucking ................. my it was sooooo much easier then I ever thought, even doing it in the house the hot water soak didn't smell like I remembered from being a child, but I did put soap in the water something my Gparents didn't do. And I don't know if it is b/c I have NN or what but there was no hair on the chicken to have to singe, none at all. The only feathers that needed plucking was wing and tail and they came out by the fistful easy peasy, the rest really could just be rubbed off, I am such a plucking convert.
Seperating the candidates the night before then doing them the next day. I have always just taken off the roost at night and did it right then, but it was easier w/ 12 ish hours of not eating, small crop (they didn't vomit when hanging upside down in the cone) less full intestines, really liked the difference.
Feeding the offal back to the rest of the flock. Took a little extra time, but I spend so much effort giving them animal protein, and here was this free protein I was just giving back to the ground (burying in growing areas).
Anyway very positive results today.
All finished 4 boys resting in the fridge. I did several things different this time that I think improved or at least that I liked the results.
Doing multiple guys at one time I did 4 and found that was about perfect, they all fit in one bucket that fits in the fridge for resting, I have freezer space for that many usually, seems to make it more worthwhile to heat the water.
Plucking ................. my it was sooooo much easier then I ever thought, even doing it in the house the hot water soak didn't smell like I remembered from being a child, but I did put soap in the water something my Gparents didn't do. And I don't know if it is b/c I have NN or what but there was no hair on the chicken to have to singe, none at all. The only feathers that needed plucking was wing and tail and they came out by the fistful easy peasy, the rest really could just be rubbed off, I am such a plucking convert.
Seperating the candidates the night before then doing them the next day. I have always just taken off the roost at night and did it right then, but it was easier w/ 12 ish hours of not eating, small crop (they didn't vomit when hanging upside down in the cone) less full intestines, really liked the difference.
Feeding the offal back to the rest of the flock. Took a little extra time, but I spend so much effort giving them animal protein, and here was this free protein I was just giving back to the ground (burying in growing areas).
Anyway very positive results today.
Our flock ate all of the offal as well. It was a bit of an experiment on our part, but since they are molting I figured the extra protein couldn't hurt them... I was totally shocked at how quickly they consumed it. Not a bit left.
Hey, I'm hoping you guys can help me....
I very rarely roast a while chicken (usually section & fry or buy boneless parts from the store)
Cooking my first rooster, he's been brining in the fridge since Sunday morning.
He's not very big-- about the size of a store bought broiler in bones, but the meat isn't nearly as thick since it's a young Freedom Ranger.
I "chickened" out and made my husband process him alone so he just skinned the whole bird instead of plucking so there's no skin.
I rubbed a little butter on the body since the fat is all gone and sprinkled with a little salt & pepper and threw some fresh herbs into the inside of the carcass.
I put the oven on 350 and have NOOOOOOOOO idea how long I should cook for.
I realized I don't have a meat thermometer.
And I assume it'd be shorter than a store bought broiler since there's no skin and significantly less meat.
The last thing I'd want to do is overcook this poor guy....
He's going in right now so any help would be appreciated
I very rarely roast a while chicken (usually section & fry or buy boneless parts from the store)
Cooking my first rooster, he's been brining in the fridge since Sunday morning.
He's not very big-- about the size of a store bought broiler in bones, but the meat isn't nearly as thick since it's a young Freedom Ranger.
I "chickened" out and made my husband process him alone so he just skinned the whole bird instead of plucking so there's no skin.
I rubbed a little butter on the body since the fat is all gone and sprinkled with a little salt & pepper and threw some fresh herbs into the inside of the carcass.
I put the oven on 350 and have NOOOOOOOOO idea how long I should cook for.
I realized I don't have a meat thermometer.
And I assume it'd be shorter than a store bought broiler since there's no skin and significantly less meat.
The last thing I'd want to do is overcook this poor guy....
He's going in right now so any help would be appreciated
Hey, I'm hoping you guys can help me....
I very rarely roast a while chicken (usually section & fry or buy boneless parts from the store)
Cooking my first rooster, he's been brining in the fridge since Sunday morning.
He's not very big-- about the size of a store bought broiler in bones, but the meat isn't nearly as thick since it's a young Freedom Ranger.
I "chickened" out and made my husband process him alone so he just skinned the whole bird instead of plucking so there's no skin.
I rubbed a little butter on the body since the fat is all gone and sprinkled with a little salt & pepper and threw some fresh herbs into the inside of the carcass.
I put the oven on 350 and have NOOOOOOOOO idea how long I should cook for.
I realized I don't have a meat thermometer.
And I assume it'd be shorter than a store bought broiler since there's no skin and significantly less meat.
The last thing I'd want to do is overcook this poor guy....
He's going in right now so any help would be appreciated
It will take less time than you are used to--I would check it at 30 min. but expect 45 min.
My Grandmother trick was to poke a fork into the breast, pull it out. If the Juice came out clear it was done. You can also make sure the liquid in the cavity is clear too.
Let us know how it tastes!
Okay, thanks so much!
Grandma's and forks are common.
Mine would touch it to her lips and if she had to pull it away that bird was plenty done. If she could rest it there without a thought, back in the bird went.
A trick I use on chunks of random meat (also no skin) is to start the oven high like normal then back it of 50 to 75 degrees after about 15-20 minutes. This helps the meat get a little bit sealed up then slow cooking to preserve what moisture is inside. Honestly the fat doesn't do much in my opinion, its the moisture barrier that the skin provides naturally that has the greatest impact on the meat. Another reason salting the meat or brining does such a good job with any, but double so with skinless meat.
The other really important simple trick is to let the finished product rest for at LEAST 20 minutes before you cut it. Otherwise lots of flavor and water just floats away as steam.
So many good turkeys get a poor death because they are carved immediately out of the oven.
After you get comfortable you can use the tricks together and take the bird out when its still not quite done cooking and cover it or bag it and let the last bit of cooking happen in its own juices... Yummy!
Those oven bags really cant help much except for those last few minuets and contribute to a poor quality gravy if used for the whole session.
Although if you are going to whiskey or cognac soak the bird they do help those flavors stay in because the alcohol cant escape as easily.
Ahhh
real pan dripping gravy, left in the fridge to get the fat out and then reduced...
I need a farm chicken NOW!
Mine would touch it to her lips and if she had to pull it away that bird was plenty done. If she could rest it there without a thought, back in the bird went.
A trick I use on chunks of random meat (also no skin) is to start the oven high like normal then back it of 50 to 75 degrees after about 15-20 minutes. This helps the meat get a little bit sealed up then slow cooking to preserve what moisture is inside. Honestly the fat doesn't do much in my opinion, its the moisture barrier that the skin provides naturally that has the greatest impact on the meat. Another reason salting the meat or brining does such a good job with any, but double so with skinless meat.
The other really important simple trick is to let the finished product rest for at LEAST 20 minutes before you cut it. Otherwise lots of flavor and water just floats away as steam.
So many good turkeys get a poor death because they are carved immediately out of the oven.
After you get comfortable you can use the tricks together and take the bird out when its still not quite done cooking and cover it or bag it and let the last bit of cooking happen in its own juices... Yummy!
Those oven bags really cant help much except for those last few minuets and contribute to a poor quality gravy if used for the whole session.
Although if you are going to whiskey or cognac soak the bird they do help those flavors stay in because the alcohol cant escape as easily.
Ahhh
real pan dripping gravy, left in the fridge to get the fat out and then reduced... I need a farm chicken NOW!
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Quote:
I agree!
My grandma threw a fork across the dinner table at her husband and it stuck in his forehead, vibrating for a moment. From all accounts, he richly deserved it and she was just getting some of her own back, as he used to beat her frequently.
That story has always inspired me....
I agree!
That story has always inspired me....
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