soup pot chicken

[catterbug]

I am going to be harvesting my first set of chickens. They are all layers and some are labeled as dual purpose. Since I have never done this before, is it worth the work or cost to have them processed to make soup from them. I have heard that they are terrible meat birds but have read that some people will use them for soup making. Thoughts? I have RIR, WL, Easter Eggers, Salmon Faverolles, Golden Buff.

 

[galanie]

You can eat just about any chicken at all. Some just happen to be meatier than others and some actually taste a bit better than others. As to whether it's worth the cost of processing, that depends on what said processing costs. I personally process all my own chickens for two reasons:

1. It doesn't cost me anything.
2. I know they're going to "go" in the best way possible.

They won't be crowded together in a strange place awaiting whatever comes. I have complete control over the process. This wouldn't happen if I gave it away or took it to someoen else to do.

3. I fed that bird all that time and if anyone is going to eat it, I am!

 

[bobbi-j]

We process our own chickens, too. I understand it's not for everyone, though. We pressure-can our spent hens. It's time-consuming, but oh, so worth it in my opinion. You can do so much with canned chicken. Chicken soup, chicken stew, chicken salad, chicken sandwiches, canned chicken over rice... I love that it's right on hand when I want something quick and easy, and it tenderized those tough old hens.

 

[bcboy]

We process our own chickens, too. I understand it's not for everyone, though. We pressure-can our spent hens. It's time-consuming, but oh, so worth it in my opinion. You can do so much with canned chicken. Chicken soup, chicken stew, chicken salad, chicken sandwiches, canned chicken over rice... I love that it's right on hand when I want something quick and easy, and it tenderized those tough old hens.

Tell us more please.

 

[Ridgerunner]

I also process my own chickens, male and female, young and old. I'm not sure if you are after how to process or how to cook an older bird, but I'll just tell you how I cook the older ones. The secret to cooking an old chicken is to cook it long and slow with plenty of moisture. Never bring the water ot a full boil, just barely to a simmer. Some people bake them, long, slow, and basting a lot.

When I process the birds, I cut them into pieces; thighs, drumsticks, breasts, and wishbone. These are to cook for direct eating. But I also save the necks, backs, wings, gizzards, heart, and feet for stock. The feet are dirty and will turn a lot of people off, but if you scald them, the toenails easily twist off and the skin peels off. I consider that plenty clean enough for me to use the feet and they add a lot to the stock. You need to get the scalding right or the skin can come off in little pieces if you over scald, but once you get it down, it works really well.

I pretty much cook the meat to eat and the stock the same way, in a crock pot. I have used a big stock pot. I put in peppercorns, a bay leaf, rough chopped onions, carrots, and celery, and whatever herbs I feel like or have on hand. That's practically always basil and oregano, often with thyme, maybe chives or garlic. Add the meat, cover with water, and cook on low maybe 8 to 9 hours. The meat can be a tad stringy but it is tender and tasty. The broth it was cooked in can be used to cook potatoes, rice, pasta, or make a soup, basically anything a stock can be used for.

For the stock, do the same thing with the stock pieces but cook longer, maybe 11 to 12 hours. Separate the fat and filter the liquid through five or six layers of cheesecloth for a tremendous broth.

I also pick the cooked meat from the wings, neck and back. This is tremendously flavored cooked chicken meat. It is a bit of a pain to pick it out since it really has pretty much cooked off the bone. You can use it for chicken tacos, salad, pasta, or any way you'd use cooked chicken meat. I often make a sandwich with it for my lunch.

This is just how I do it. There are a lot of different ways that you can cook older chickens and have them taste great.

 

[Hummingbird Hollow]

One thing to add to Ridgerunner's post above. The chicken's liver make great chicken liver pate or can be grilled for a really tasty appetizer. Many folks really like the gizzard, heart and kidneys, but if you don't, believe me your dogs will, so when you are done with using them in the stock pot put them aside for dog treats. I also take everything else from the stock pot, necks, carrots & assorted "bits" and puree it in the food processor for my dogs. If you grind up the neck bones really small, they won't be a threat to your dog's digestive system but they add extra calcium. I don't suggest that this is a perfect replacement to a quality dog food that has added vitamins or whatever, but my dogs love it as an occasional addition to their meal and I feel good knowing that very little of my chicken ends up in the trash.

 

[off-grid hen]

...I put in peppercorns, a bay leaf, rough chopped onions, carrots, and celery, and whatever herbs I feel like or have on hand. That's practically always basil and oregano, often with thyme, maybe chives or garlic.

 

[Ridgerunner]

I put in peppercorns, a bay leaf, rough chopped onions, carrots, and celery, and whatever herbs I feel like or have on hand. That's practically always basil and oregano, often with thyme, maybe chives or garlic.

I forgot parsley.

 

[off-grid hen]

I forgot parsley.

You're killing me! I brought a measley salad for lunch. I may have to order out.

 

[Ridgerunner]

I took this photo this morning. 18 pints of broth and 3 vacuum freezer bags of cooked meat.