So we ate our first chicken........ ewww

[D'Angelo N Va.]

I have killed chickens before, they do have a diff. smell, but if you catch them and put them away in a seperate cage for about 24 hours with no food, just water..they will pretty much clean themselves out and chop off the head still gets all of the blood out of the bird, and then immediately ice cold water them down several times, and then a final ice water bath with plenty of salt to fully clean it out...that is how I have done all of my chickens, and other game. once you cook it, use the same spices you would usually use, it will still taste different from store brought and will be much better. Honestly speaking, I think some ppl. do a mental picture of what it was like during the process and that will curve your appetite...it has happened to me before too,, but it will not last long.

 

[One Acre Wonder Farm]

I read through this thread and didn't notice any mention of the gland near the tail. I remembering reading that gland must be cut out otherwise it would taint the flavor of the meat. Can someone experience with gland-in vs gland-out prepared chicken speak to the difference in flavor?

 

[Buster52]

Quote:
I heard that, as well. I have never bothered so can't tell you if there is a difference.

 

[dancingbear]

Quote:
It's a myth, I've done both, it makes no difference. The oil glands just have kind of an unpleasant texture if you bite into them. Sort of waxy/grainy, but no real taste or odor. Just 2 little oval shaped waxy yellow pellets, after they're cooked. They peel right out, and the rest of the tail tastes the same as usual.

 

[iluvcks]

I'm not sure I belong here. I havent eaten chicken in six months and just reading your posts make me want to hurl.

But with that said everyone tells me that will pass and I will once again want to enjoy chicken. I was told that chickens that free range are all dark meat. Is that true? I don't like dark meat so I would'nt feel bad about never eating it again.

Thanks

 

[CoopDelisle]

This has been an interesting thread to me. I have never tasted a home-raised chicken. My hubs grew up having to kill and clean (and eat) them, and he says they always separated them a few days before butchering and fed
them something different (he can't remember what?) up to kill time. He does not remember a weird taste. That was over 30 yrs ago! Anyway, we just got 8 RIR packing peanuts with our new chicks, and want to process them and put them in the freezer when ready. I have been a little scared I would be turned off by the actual idea of "knowing them" since chickhood. We don't plan to get attached. But I would probably be turned off eating store-bought chicken if I saw THAT process from start-to-finish. And we eat LOTS of chicken.
But I never considered having to adjust to the taste. I do not like most mushrooms or even most sushi because of the seaweed taste--to earthy. But if it is just a more robust, healthy flavor, I think I will get used to it. Interesting!

 

[babettenj]

i thought 3 hrs sounded like a long cooking time too. best to use a meat thermometer and cook to temp not time. i trained at culinary school in france and the chefs always made a big deal about removing the glands before cooking. it's more important on a duck, but they still always did it on the chicken too.

 

[darkmatter]

I've never had any of my chickens taste gamey, I have had them a bit chewy. It possibly is from improper bleeding and butchering. I use a method I haven't seen mentioned in these forums. I call it the lobotomy method. I catch my surplus Rooster(s) before dawn from the roost before they've had a chance to fill their crops, cage them till I'm ready later with the scalding water. I hang them by the leg from a level on my patio that's comfortable to work from while sitting. I use a thin bladed strong knife and hold the birds head in one hand while I use the knife inserted through the roof of the beak to the brain. If done right the bird goes stiff and the feathers stand out (like goose bumps, I guess) and makes them easier to pluck. The heart is still beating when I slit the throat and the bird hangs there quietly pumping out. (no running around like a chicken with its head cut off getting dirty) I then scald the bird and pluck, using textured rubber gloves, which really makes it easier to pluck. I keep a pair of pliers handy for the occasional wing feather that's a little tougher to pull by hand. I then use a flame torch to burn the hairs and pinfeathers off. Wash the bird, then butcher as normal with the T cut to remove the innards. I may either cut up or use whole depending on how I want to cook it later. Leaving the bird in cold ice water brine for 24 hours will help tenderize it. The older birds, I cook down for soup, stews, or meat shredded for burritos. (I got makings for 57 burritos out of one old rooster)

 

[CoopDelisle]

Hey Babette, Funny thing-my hubs and I have not been on this forum for a long time (life and stuff), and we JUST watched Babette's Feast again a few nights ago. I am going to check out your blog. Our favorite thing is to pour a glass of wine, put on some music, and get in the kitchen and try new recipes, especially French!

Coop

 

[jerryn]

some of you friends have me a little concerned, I've been involved with home raised chicken for a long time - and i've NEVER had an issue with gameyness --let's do a little crash coarse in chicken processing. --I've always used a hatchet , and slaughtering block. --( log with a couple nails to put the neck in --to stretch it for a clean painless chop). this takes care of the issue of bleeding out the bird properly. then have your scalding water ready. When the chicken is done flopping around --scald it so the feathers can be removed--150 degree water is the magic temp for me. usually 10 to 15 seconds in the water . Hold the bird by his feet and swish around--and up and down. And on an OLD bird it make take some more time or do it again. But when its right the feathers come out easily.
OK we have the bird defeathered. cut across the front of the neck and pull out the crop. cut across the belly (I guess we'll call it that.) and remove the entrails-gizzard, heart, Lungs ect. you'll have to do a little cutting to remove the vent with that last piece of colon.
Now you should have a clean chicken carcass. wash it good put it in cold water and let it cool down, rinse it a few times. Keep refridgerated if your going to use it in a couple days or put in plastic bag --squezze as much air out as you can. and freeze it.
Now as far as cooking --a middle aged bird is probably best roasted , but I'm thinking 350 for three hours is serious over done. get a meat thermometor and use it I think chicken call for 170 degrees.
Boiling and deboneing for chicken noodles is the best route for older chickens. add some celery, carrots onion, salt pepper. a batch of home made noodles. get it good and thick and serve on mashed potatoes. ---REALLY OLD birds like as in years, might be best planted in the garden with a stone marker. --R I P.
every one on here has access to recipes--- but-- taking proper care of the meat is the very most important thing.
If I haven't given any body a little insight --I'm sorry. But you all have-the oppertunity to serve your families some terrific meals. Just don't forget the prayers thanking God or --who ever you believe in --for providing you and you family with this. And I can't help but saying a small prayer for the bird or animal that was provided to us.
Bless you all.
Jerry