Well I tried eating the cooked feet but there just wasn't any meat on them to speak of and tiny thin slivers of bone/tendon, so once the stock was made, I gave them to the chickens as a treat...no complaints there! I picked over the carcass and got 1.5lbs of good meat off each bird plus another 4 oz or so in slivers from the wings, neck, back etc that will go into the broth and I would guess there will be about 4 pints of broth from the two carcasses. I'm very happy with the flavour although not as intense as I had expected... which to be honest I'm perhaps a little relieved at, as I was worried I wouldn't like it with the feet in it.
These two boys had smaller testes than the previous lads I have butchered and I wonder if that was the reason why the previous ones tasted strong/gamey.
Does anyone know if it is ok to feed the testes back to the chickens or will the hormones cause problems. They got the heart (after I had made stock with them) and the lungs which they loved. I kept the livers and gizzards for myself
I decided that it was going to take less space in the freezer if I cooked both birds and stripped the meat off rather than freeze whole birds or even portions, so my slow cooker has been on two nights running. I've saved the skin which was all soft from the slow cooking and I'm toying with crisping it up in the oven....is that very naughty? Some of these celebrity chefs serve a crisp of chicken skin on top of their dishes similar to pork crackling....if it's good enough for them, then it's good enough for me! I didn't go to the trouble of plucking these birds to then throw the skin out!
These two boys had smaller testes than the previous lads I have butchered and I wonder if that was the reason why the previous ones tasted strong/gamey.
Does anyone know if it is ok to feed the testes back to the chickens or will the hormones cause problems. They got the heart (after I had made stock with them) and the lungs which they loved. I kept the livers and gizzards for myself
I decided that it was going to take less space in the freezer if I cooked both birds and stripped the meat off rather than freeze whole birds or even portions, so my slow cooker has been on two nights running. I've saved the skin which was all soft from the slow cooking and I'm toying with crisping it up in the oven....is that very naughty? Some of these celebrity chefs serve a crisp of chicken skin on top of their dishes similar to pork crackling....if it's good enough for them, then it's good enough for me! I didn't go to the trouble of plucking these birds to then throw the skin out!
