@Rudies Roost
Sasha you bad girl you! How can you pop out for groceries and come back with a live chicken???? And a cream legbar at that! Well done that woman!
Yes I processed the 2 big light sussex x guys today. I find the killing part really hard emotionally but I didn't cry this time, so must be getting tougher. It has taken me half the day to process them but they are now sitting in a brine bath for 2-3 days and then they will hit the slow cooker. It's a bit disheartening to start with a bird that appears huge and end up with a carcass that would only just feed a family of four, having spent a couple of hours rendering it edible, but at least I'm not wasting them. It would be nice to do a couple of proper meat birds sometime rather than just excess cockerels to see the difference it really makes, but these lot need sorting and I couldn't justify buying in meat birds to raise when I have so many birds in my flock that need culling. I'm going to try to do 2 a week. Hopefully I will get quicker and more proficient at it. My late mother would have been proud of me as she was one of the first women to go to agricultural college where she studied poultry and then kept her own flock for both meat and eggs. Unfortunately they got wiped out by a fox when I was just a baby and she never restocked. I like to think she was looking over my shoulder today though and keeping me right!
Best wishes
Barbara