The Old Folks Home

[drumstick diva]

Torn between baking the rest of the cookies or making chicken soup. But, still haven't washed out all the pots and pans from the last time. Can't help it, my loyalty is to BYC.

 

[ronott1]

Torn between baking the rest of the cookies or making chicken soup. But, still haven't washed out all the pots and pans from the last time. Can't help it, my loyalty is to BYC.

Soup and cookies? I would do that!

 

[pennyJo1960]

Tend to do my dishes as I cook BF does dishes so less for him we all kick in trading off and on with breakfast dishes will admit that the guys do live different here no drop it where it was set or taken off no cleaning ever ... they had no table to eat at we do not use tv trays we sit at the table for dinner

 

[Alaskan]

I just hate to clean..

 

[Beer can]

Crock potted my juvenile delinquent roo that I butchered on Saturday. Man, the stock was unbelievably rich! This was the first of my birds that I'd ever butchered so it was a big learning curve for me. I have the feeling that it's one of those skills that's like getting used to changing loaded diapers, it takes time and practice to learn not to gag through the process.

I also noticed that the flesh was really a deep rich color in comparison to what you buy at the local market. Is that common in home raised/butchered birds?

Yeah, There were mainly Pekin's in the tub at TSC although there may have been a few Rouens in with them. I didn't see any runners or Cayugas. I really like ducks, almost as much as I like my Bantams but as DH reminded me, I'd be starting over and building from scratch. That made me pause. Building from scratch sounds like it's more work than I want to do right now.

I don't enjoy processing my birds at all, stank, and a lot of work, I'd rather process a deer anyday. And yup they are a bit darker, my giants especially, more like turkey legs dark without the extra tendons. Young one's cockerels about the time they start to crow and pullets are still tender enough for the grill, just not no wheres as big as a store bought, but super good. Older one's get the pressure cooker treatment. I destroyed a couple first couple times using it so preferred the crock pot easier to monitor it for falling off the bone doneness, crock pot works fine. Finally got the knack of the pressure cooker, it only takes 20mins, even if it's frozen.And you still have to be careful pulling it out if you let it cool down on it's own cause it will fall apart.

I got finished with the butchering around 6 and just let the meat rest overnight. Put it in the crockpot about 6 pm the next night and cooked it till 8AM. I was expecting it to be tough but it fell off the bones.

I've always heard that letting the meat rest for the rigor to go out of it was vital no matter what the home butchered meat was.

VERY VERY important!!! Most vital thing for tender chicken. I never knew this till I was on BYC. Makes a huge difference. Even if you plan on freezing a bunch, let them 'rest' first, I've thrown fresh birds in the freeze, tough. I have a extra fridge and let them rest for two to three days before freezing now. Brining them helps also, I don't usually brine but almost always if they are for the grill marinate them so similar sorta kinda, + the vinegar in the marinade helps to tenderize them.

 

[pennyJo1960]

Never thought of it but Ma did no memory left if Grandma did

 

[ronott1]

Never thought of it but Ma did no memory left if Grandma did

It can work two ways:

1: Kill, pluck eviscerate and cook before rigor sets in. You will have a bit more than 30 minutes to get it all done.

2: After processing, rest in the fridge for about 2 days.

Many are not fast enough to process and cook that fast so most do #2

 

[pennyJo1960]

See we have not done but 2 turkeys here BF does not want to the process involving him if I asked yes he would but ............................... So with that I will say goodnight need to try and get with the time thing

 

[CapricornFarm]

Crock potted my juvenile delinquent roo that I butchered on Saturday. Man, the stock was unbelievably rich! This was the first of my birds that I'd ever butchered so it was a big learning curve for me. I have the feeling that it's one of those skills that's like getting used to changing loaded diapers, it takes time and practice to learn not to gag through the process.

I also noticed that the flesh was really a deep rich color in comparison to what you buy at the local market. Is that common in home raised/butchered birds?

Yeah, There were mainly Pekin's in the tub at TSC although there may have been a few Rouens in with them. I didn't see any runners or Cayugas. I really like ducks, almost as much as I like my Bantams but as DH reminded me, I'd be starting over and building from scratch. That made me pause. Building from scratch sounds like it's more work than I want to do right now.

Hubby has started planning for goats here. Has about 2 acres marked off. If i don't start doing better, there will be no point getting them. I am struggling to care for what i have.
Tomorrow is my clear liquids day, then i start taking that awful stuff to clean out my guts. Colonoscopy the next day. Sigh.

 

[CapricornFarm]

I just hate to clean..

Me too! Rather shovel poo.