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

[Happy Chooks]

I also remove the tail...I have just gotten into the habit of cutting off the tail and then cutting around the abdominal cavity and pulling everything out still attached to the tail... this way the intestines are never cut into.

Yep, that's the reason I do it too.

 

[BCMaraniac]

X 3

 

[Arielle]

I love the tail-- that is the best part!!!! lol I don't cut it off.

Audio-- fabulous looking roast!! Will you roast as is or will you add other flvorings: herbs and such??

 

[Audio51]

Quote: Thank you! I have seen the leg tuck done better (Smoother skin) but I was very happy with this one.

Looks wonderful, @Audio51 . Congrats!

Thank you!

Quote: It is! My DH did seem impressed, but wait until he eats it.....

Quote: Thank you! I was very pleased. We had done some layer birds ywars ago and I remember them looking so small. I was very impressed witrh the size and look of these

. I had no problem getting the gland off. I just cut a little above it and went down under and back up on the other side.

I cut the tail off too.

4 more made it to the freezer this morning. It took me 2 1/2 hours from start to finish. (hand plucking) One had a lot of fat around his heart, so I'm sure he wasn't going to live much longer. They are 10 1/2 weeks now, so I cut them in half before freezing. The remaining 7 will be done in the morning. I'm getting quite an assembly line process going, even by myself.

I did #2 yesterday morning and it took longer. Lots of little hairs all over. The first one only had a few. Is there a secret to loosening the internal organs so they come out more easily?

Quote: Unfortunatley I don;t think I will have help with doing mine. DH did the killing about 20 years ago and has no interest in doing it again. He works and I am home on disability so I suspect he would not think he needed to help. That's OK though. I can so them a few at a time.

I love the tail-- that is the best part!!!! lol I don't cut it off.

Audio-- fabulous looking roast!! Will you roast as is or will you add other flvorings: herbs and such??

I have not roasted with seasonings before, but very open to suggestions. I have been a big "the easier and fater the bettee" persopn most of my life, but now that I am in my mid 50s ans having a lot of autoimmune problems I am trying to get away from that eat more whole foods. I can do chickens, but never really experimented with adding herbs to add flavor....

 

[Crickett]

Since chicken is such a mild flavored meat, it takes to seasonings quite well. It really depends on what flavors you like as to what you use. Lemon pepper, sage, tarragon, garlic, onion, salt &pepper, are all good. Not together of course. You could try a bit of experimentation to see what works for you.

 

[fisherlady]

I like rosemary and lemon pepper on my chicken...

 

[Tomtommom]

Seasoning salt is the easiest route to go. Everything already mixed together for your convenience. Or if you need low-sodium one of the Mrs. Dash mixes would work too.

 

[Arielle]

Audio-- with a bit of effort the skin can be lifted and the herbs stufed under neath as they often burn while roasting and become bitter. Or stuff into the cavity. I am like you, the simpler the better but with how much chicken we eat now, I have been experiementing now and then.

Perhaps look into how to make your own flavored salts . . . .

 

[katbriar]

My favorite way is roasting a whole chicken- lay bird back up in roasting pan, rub with olive oil lightly salt a sprinkle with about 1/4 tsp dried thyme (crush in hands before sprinkling). Turn bird over and do the same to breast side. Finally put small shavings of butter on top of breast meat (about 1/2 Tbs total) and roast in oven for about 2 1/2 hours or until legs move easily in their sockets.

Remove from oven a let rest 10 min before carving.

Delicious! I haven't done older birds this way, but red broilers and cornish Xs with consistent success!

 

[Happy Chooks]

I did #2 yesterday morning and it took longer. Lots of little hairs all over. The first one only had a few. Is there a secret to loosening the internal organs so they come out more easily?

I have not roasted with seasonings before, but very open to suggestions. I have been a big "the easier and fater the bettee" persopn most of my life, but now that I am in my mid 50s ans having a lot of autoimmune problems I am trying to get away from that eat more whole foods. I can do chickens, but never really experimented with adding herbs to add flavor....

I get my hand in there and loosen all of the connective tissue on both sides, then grab the heart and pull. The Cornish X organs don't come out as easily as a dual purpose cockerel - mostly the windpipe and the lungs are hardest to get. Since I halved mine yesterday, I didn't worry about the lungs until I cut it in half.

Lawry's makes a great poultry seasoning. I've also cut up lemon and garlic wedges and put them in the cavity. I use thyme, rosemary and oregano regularly as well. (with salt and pepper)

I like rosemary and lemon pepper on my chicken...

x2. But I love anything with rosemary. I put it on my beef roasts too.