The link below shows some cooked meat with skin on. The cooked meat itself is certainly not as black as the skin, but there can be black pigment especially where the meat touches the bones.
Interesting read and pics jajeanpierre.... really something to read the comments under the second article. Quite a variety of reactions!
I have hatched a couple of Gracie (our forever broody silkie) eggs hoping for another broody or two, since she has been such an awesome mama (she is sitting on her 4th hatch this year as I type). I gave one of the chicks as a day old to a good friend who had a lone chick hatch and wouldn't you know the one we kept was a rooster!She is now sitting on 5 more of her own eggs so hoping for at least one or two to be hens, but good to know about the Asian uses for the birds, will try it for soup at least.
Thanks for the reply canning looks to be a great way to handle lots of chickens. I have avoided getting 25 Cornish in the spring due to the space that takes in a freezer. I am going to try this.Do you have the all American brand cooker or another?No, the meat is cold packed, meaning it is placed in the jar raw. If you cook the meats before canning and then pressure can, you generally wind up with some pale, mushy meats, so most people normally cold pack meats to avoid that quality.
Now, the bones, giblets and odd bits and pieces of carcass are cooked down to produce a stock the night before, which is strained and chilled in the fridge to get the fat to rise to the top. The fat is then skimmed off to leave a beautiful amber stock which can either be poured over the raw meats in the jar prior to canning or canned up separately. The meats, left to their own in the jar, would produce their own juice anyway but usually not enough to cover all the meat in the jar, so for chicken most folks will add some stock to the jar to augment the meat's natural juices. The stock also cooks in the salt and flavorings into the chicken during the process, so the meat is fully seasoned and ready for use when removed from the jar.
Deer meat is usually cold packed without any additional stock or water as it has more blood than chicken, and so will produce it's own broth that covers most of the meat in the jar. It is usually canned with just a teaspoon of salt, but some add additional flavoring like onion or garlic to the jar prior to canning.
I pick the bones I used in the stock and incorporate those meats into the stock itself so that none is wasted, so my stock is not often all clear, strained stock in the jar. It's less pretty but I feel it's more flavorful with the meat and spices left in during the canning process.
The bird goes from this....
To this......a more versatile version of older chickens. The long stewing process is over, the meat is fully tenderized and seasoned and one need only open the jar and use it for a variety of dishes. I debone mine before placing in the jar, so it's ready for use as is. In the jars of the front row below, the one on the far right is deer meat, the two next to it are chicken and stock and then the other two are stock with the seasonings and meat picked off the bones and giblets.
I have two mirro-matic and two Presto, only one of which I purchased(I have a pressure canner collection....my father in law, uncle, cousin......stop canning and gave me their pressure canner. Isn't the All American brand the really expensive one? Looks like a really great one to have. I like having the extra canners because I can start one processing, get another ready, then start it processing as soon as the other is completed. By the time the second one is finished, then the first one has lost pressure, been emptied, and refilled if needed. I usually just have one on the stove at a time.
