Running around the yard yesterday... chicken soup tonight

[wsmoak]

We processed our first 'extra rooster' today -- I did the killing, scalding and plucking, DH did the butchering.

It was a scrawny little Wyandotte; I wanted to practice on something that I would not feel too bad about throwing out if it all went wrong and we had to give up.

Last night I grabbed him from the chicken tractor after they settled down for the night and put him in a wire dog crate in the garage. This morning I put the crate out near the garden where I had the killing cone set up.

Everything went according to the instructions and videos we studied beforehand. I expected it to make a huge mess, but it really didn't. I plucked on layers of newspaper, and when I got a pile of feathers I'd just roll up that layer and keep going on a fresh sheet. Even the eviscerating didn't make a mess, just a little pile of innards and head/feet.

I wouldn't have cooked him this evening except that I got the scalding water too hot and/or dunked him for too long (or maybe didn't get him cooled down quickly enough) and the breast meat was a little cooked already. A few hours in the dutch oven and then another hour in the soup and the meat was a still little chewy, but certainly edible.

Just thought I'd add another report of DIY success!

-Wendy

 

[galanie]

 

[Abirdbrain]

I have found that Roos of any description are tough after about 4-5 mos, in the coop or range. Slow poaching, (boiled or slow roaster with a lid and cover (steamed), allows the flesh to full cook and fall off the bone. It still may retain some chewy-ness but at least mine has excellent and distinctive flavor.

Getting past the idea of disecting something you reared and protected is the hardest part.

Myself, I dont name food, but the roos get nicknames anyway. Good work.

 

[wsmoak]

Quote:
The random roosters from this year's (late) hatch just hit 16 weeks, so processing them has been looming on my calendar. I did stick him in the dutch oven, covered, with a quart of water and some herbs until the meat fell off the bone, then back into the broth with rice and other veggies for the soup. The taste is interesting, a bit stronger than the store bought stuff, but not gamey or bad in any way.

We have three more to do, a couple of Easter Eggers that probably aren't going to be much bigger than this guy (they are taller, but not bigger bodied I don't think) and then a BBS Orpington who will probably be the first decent sized one.

Next year we'll do proper meat birds, probably a batch of the red broiler ("Freedom Ranger") and then the regular Cornish-X to see which we prefer to raise and process.

-Wendy

 

[wsmoak]

The EE's were *slightly* larger, and they got to rest in the fridge for a couple of days, which I think helped. I cooked one of them today and got 8 oz of white meat, about 14 oz total (and I avoided the *really* dark meat, so there was more meat on him that I just didn't use. The cats enjoyed a treat.)

I wouldn't recommend Easter Eggers for meat birds, that's for sure! Loooong legs and neck, not much body, and way too many poofy feathers to deal with.

ETA: I forgot to weigh the one I cooked, but his brother in the freezer is 3 lbs 9 oz.

--
Wendy

 

[Tracydr]

Good job! I've found marinating in kefir tenderizes any tough cut of meat. Give it a day or three in kefir and then on the grill. I like chicken tikka, or, chicken tikka masala. You can find the seasonings in most groceries. I just substitute my kefir for yogurt, since I always have extra. BTW, kefir is super easy to make, much less fussy than yogurt and has more good bugs in it.

 

[Tracydr]

Quote:
My EEs all look big but seem very thin compared to my other birds. Not quite ready to lay, sort of slow to mature. They seem to have a bony frame without a lot of muscle. Is this typical? On the other hand, my little buttercups and hamburgs weigh much more than you'd think for their size.

 

[themagicash]

My EE's were thin like a leghorn. They were also hatchery stock so maybe they were a bit smaller.

 

[galanie]

Quote:
I'm going to have to try that! I have kefir around all the time too. Kefir is my buttermilk, my sour cream, and my cream cheese. I just let it drain in muslin till it's the consistency I want. And my goodness what a great cheesecake it makes.