Second butchering -- it's ALL GOOD :)

Discussion in 'Meat Birds ETC' started by Mortimer, Sep 4, 2009.

  1. Mortimer

    Mortimer Out Of The Brooder

    May 6, 2008
    SW of Wichita, KS
    You can read about my first butchering experience here if you like, it was NOT a great experience:

    Yesterday decided to cull another roo. Well, didn't really do it on purpose, it was intended as a disciplinary action, just didn't turn out quite right . . . it was a Rhode Island Red, btw

    One of my roos has been pestering my ducks constantly. I was sweeping the barn and watched him mount my Khaki Campbell 3 times in a row -- I ran over there with my broom while he was mid-coitus for the fourth time in 60 seconds, swung and (unintentionally) clocked him right in the head. He hit the dirt like a ton of bricks.

    I thought he was dead so I went inside to get some twine to hang him up with, knife, bowl of water, etc. By the time I came back out he was awake but only barely, groggy as hell. Hung him up, cut the jugular and finished up that way.

    Plucking/prep: Got a stockpot of water going and doused him for 30 secs or so in 150* water. Man does that make the plucking easier! I'm getting better but still have to fight with the feet and wingtips to get them cut off. I suppose with time I'll get better with positioning the knife right so I'm not trying to cut through the bone. Dulls your knife quick.

    Eviscerating: Still need some practice on this too. I've found that a smaller, VERY sharp knife really works best for most of the processing part. I'm learning how hard I should pull on different parts of the innards before there's danger of tearing something I'm not supposed to (intestines for example) and making a stinky mess. I've seen lots of people do it purely with their bare hands but I still ended up peering inside and cutting stuff loose with a knife. The lungs especially are a PITA to get out.

    Into the fridge: Used a blowtorch to quickly burn off all the little hairy pinfeathers once it was all done. Washed him in the sink good inside & out. Stuck the whole chicken in a stockpot with about 1c salt and maybe 1.5 gallons water. Left in the fridge 24 hrs.

    The verdict: Wife roasted him in a pan tonight with potatoes, carrots, salt & pepper. darn if it wasn't DELICIOUS. White meat was a bit dry but it always is when you roast. Flavor was incredible. I'm not a big dark meat eater but my kids & wife said it was the best they'd ever had.

    So now I'm thinking I may get into raising some meat birds. I see McMurray's has Jumbo Cornish X's for $1.82 each, any thoughts on these? Can I let them free-range or do I need to keep them isolated from the rest of my flock to make sure they eat the right feed?

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