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

[OneMountainAcres]

Thank you. I just finished up. I cried hysterically. I've never killed an animal before so it was really hard for me but I survived

 

[Sally Sunshine]

Thank you. I just finished up. I cried hysterically. I've never killed an animal before so it was really hard for me but I survived

it gets easier

, it brings you closer to the real world we live in, not this world we have turned it around to be.

your not supposed to like it, your supposed to respect it. thats what the world doesnt have today. thats what you just gave yourself, and you will give to your family now too. are you going to brine now and how long will you refrigerate before freezing? fisher can help you with all that

 

[Sally Sunshine]

Guess the breed 13 weeks old

Male

male


female

 

[OneMountainAcres]

it gets easier , it brings you closer to the real world we live in, not this world we have turned it around to be. your not supposed to like it, your supposed to respect it. thats what the world doesnt have today. thats what you just gave yourself, and you will give to your family now too. are you going to brine now and how long will you refrigerate before freezing?   fisher can help you with all that

We've butchered many times, I've just never done the killing myself until today. We usually just bag them and keep them either in a cooler or the fridge for about 2 days before freezing them. We don't brine or anything. Never know what we'll be using them for when we cook them.

 

[Sally Sunshine]

We've butchered many times, I've just never done the killing myself until today. We usually just bag them and keep them either in a cooler or the fridge for about 2 days before freezing them. We don't brine or anything. Never know what we'll be using them for when we cook them.

 

[the poppster]

wr rooster at about 6 months, standing to right of mature black australorp rooster

Guess the breed 13 weeks old Male male female

Dark Cornish bantam.

 

[Sally Sunshine]

yup, I got them to try as little meaties but they are too pretty to eat, but I really dont have room to have stuff I just like to look at either, their are 8 of them

hubs says he isnt going to eat them either. good job Sally. Another plus on the cornish X they are ugly and you want to rid them at the end

 

[rebrascora]

Oh dear. If prettiness was a saving grace, I just committed a cardinal sin. I butchered 3 of the handsomest mixed breed 6 month old cockerels you could ever hope to see last weekend.

I find the killing part incredibly difficult too.There is someone that would do it for me but I feel that it is my responsibility, as I decided to rear them and I like to eat chicken and it's not right to expect someone else to do a job that I'm too cowardly to do. I also hope that the birds will be calmer in their last moments in my hands than a strangers. It takes me weeks to pluck up the courage to do it but it helps to motivate me when I see them harassing my hens.
Anyway, we had my version of coq au vin last night, made with some home made mead from my home produced honey.... Sadly the mead was my first attempt and hasn't turned out great but it cooks ok. Still trying to figure out what to do with the breast meat. At 6 months old, it's too tough to fry. Anyone got any suggestions?

 

[fisherlady]

Oh dear. If prettiness was a saving grace, I just committed a cardinal sin. I butchered 3 of the handsomest mixed breed 6 month old cockerels you could ever hope to see last weekend.

I find the killing part incredibly difficult too.There is someone that would do it for me but I feel that it is my responsibility, as I decided to rear them and I like to eat chicken and it's not right to expect someone else to do a job that I'm too cowardly to do. I also hope that the birds will be calmer in their last moments in my hands than a strangers. It takes me weeks to pluck up the courage to do it but it helps to motivate me when I see them harassing my hens.
Anyway, we had my version of coq au vin last night, made with some home made mead from my home produced honey.... Sadly the mead was my first attempt and hasn't turned out great but it cooks ok. Still trying to figure out what to do with the breast meat. At 6 months old, it's too tough to fry. Anyone got any suggestions?

Tenderize it by covering with wax paper and pounding with mallet, then cut it into small pieces, marinade it and use in stir fry type meal. The other option I really like for tougher meat is to pressure cook it, either to can it or as the cooking method for a meal.

 

[the poppster]

Oh dear. If prettiness was a saving grace, I just committed a cardinal sin. I butchered 3 of the handsomest mixed breed 6 month old cockerels you could ever hope to see last weekend.

I find the killing part incredibly difficult too.There is someone that would do it for me but I feel that it is my responsibility, as I decided to rear them and I like to eat chicken and it's not right to expect someone else to do a job that I'm too cowardly to do. I also hope that the birds will be calmer in their last moments in my hands than a strangers. It takes me weeks to pluck up the courage to do it but it helps to motivate me when I see them harassing my hens.
Anyway, we had my version of coq au vin last night, made with some home made mead from my home produced honey.... Sadly the mead was my first attempt and hasn't turned out great but it cooks ok. Still trying to figure out what to do with the breast meat. At 6 months old, it's too tough to fry. Anyone got any suggestions?

I did the same to my young mixed Roos....did them in in defense of my poor hens....they were bound to hurt them in their hormone fueled attempts to mate...the stress in the flock was palpable....they had to go! As soon as they were....things calmed down....amazing how fast it calmed....try a nice long bake...in a roaster, with veggies....and some mushroom soup or onion soup....something for added moisture....then leave it bake for a couple hours or more....basting it occasionally till tender.