Spike’s last day

aart

Chicken Juggler!
Premium member
7 Years
Nov 27, 2012
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SW Michigan
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Why was it awful...can you really blame it on the bird?? ;)
@aart I agree with you. I did not see anything wrong with what @Duckfarmer1 had to do. I think this is called the way of nature.
Resting carcass is what I wondered about...
.after 5 hrs of simmering on the stove...and three days before in the fridge of brine like instructed
...not sure if brine would help or hinder(I never brine and use pressure cooker). Older birds can sure be 'toothsome', when I slaughter older birds(30 months old) I let rest 4-5 days.

Appreciate the tongue in cheek humor too tho. :lol:
 
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