I wanted to share some great information I found recently! For a long time I've heard how great it is to use the feet and head in the stock pot, but nowhere could I find useful instructions for HOW to PREPARE these parts. That is, until I came across this article: http://www.backyardpoultrymag.com/issues/5/5-5/homestead_poultry_butchering.html In describing the slaughtering and dressing process, it explains clearly and helpfully how to clean the head and feet for use. Also, BTW it's a great how-to article in general on the whole slaughtering process. I hope somebody else finds this as useful as I did! Cheers!
