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Barnyard Buddies:  Ok ladies... how many of you eat your chickens?  |
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BlueRoseMama
True Blue Farmgirl
51 Posts
Val
51 Posts |
 Posted - Oct 03 2007 : 10:26:48 PM
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I know I know... I just started getting eggs from mine and I am thinking of when they stop laying. lol! How silly huh? But it takes thinking and preparing if I am gonna eat the old girls and so I wanted to be prepared if that is the way I want to go. What do you all do?
Val
Val ~ I am a whole food cooking, swing pushing, boo-boo kissing, paper crafting, breastfeeding, creative sewing, attachment parenting, woodworking, guitar playing, gardening, constantly reading, artistic and lovely full time, granola lovin' mama to my three sweetlings, Alex (7/20/96), Cyan (7/13/01), and baby Logan (1/22/07).
http://goddesshobbies.blogspot.com/ |
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windypines
True Blue Farmgirl
4196 Posts
Michele
Bruce
Wisconsin
USA
4196 Posts |
Posted - Oct 04 2007 : 04:27:20 AM
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We butcher old hens when I raise pullets and fryers. Use the old girls for soup, stews whatever. They do have to boil, or simmer for a long time. The older they get the tougher they get. They will be alot more fatty then fryers.
Michele |
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PlumCreekMama
True Blue Farmgirl
730 Posts
Heather
Iowa
USA
730 Posts |
Posted - Oct 04 2007 : 12:06:47 PM
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| I also butcher my chickens. It's not hard once you've done it a few times. The key is to never think of your chickens as pets. I love my chickens, but I don't get too attached! |
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GaiasRose
True Blue Farmgirl
2552 Posts
Tasha-Rose
St. Paul
Minnesota
2552 Posts |
Posted - Oct 04 2007 : 12:17:24 PM
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we haven't yet, but will. Ole, our big boy will get whacked in the early Spring. he is already a couple of years old we gather. We'll keep the hens around for as long as we can-till they stop laying and separate out the roos to fatten for whacking. Of the chicks we have right now I think we have three roos of seven chicks, so we have a few birds!
~*~Brightest Blessings~*~
Tasha-Rose
Blogs: http://gaiarose.wordpress.com
http://womonandsprout.wordpress.com
Homepage:
http://ForestFaeries.etsy.com
Birth is safe, interference is risky; TRUST BIRTH |
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MullersLaneFarm
True Blue Farmgirl
596 Posts
Rock Falls
IL
596 Posts |
Posted - Oct 04 2007 : 1:50:18 PM
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We raise roasters twice a year for the freezer.
We also cull any extra roosters and any hens over 3 years old. They are processed the same time the roasters are.
I like to cook the old birds and roos in the pressure cooker. Nice and tender every time.
Cyndi
Muller's Lane Farm http://www.mullerslanefarm.com
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therealshari
True Blue Farmgirl
235 Posts
Shari
Beryl
UT
USA
235 Posts |
Posted - Oct 04 2007 : 2:45:31 PM
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We put 11 in the freezer a month ago. These were 16 wk old cockerels. They'll make nice meals this winter.
Shari Thomas
farmer, web copywriter, blogger
Shari's Gone Country
Vote for me at "Blog for a year" |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 04 2007 : 10:01:10 PM
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I have 16 roasters right now (they look like turkeys at this point!!) ready to butcher. I try to raise 30 or so each year to butcher. We don't eat our hens since they are banties and very small..and I DO get attached to them. The meat chickens we raise are Cornish cross rocks.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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MullersLaneFarm
True Blue Farmgirl
596 Posts
Rock Falls
IL
596 Posts |
Posted - Oct 05 2007 : 06:21:08 AM
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Jenny, I bet they're eating you out of house & home right now!!!
They are eating machines!!
Cyndi
Muller's Lane Farm http://www.mullerslanefarm.com
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MsCwick
True Blue Farmgirl
775 Posts
Cristine
Farmville
Virginia
USA
775 Posts |
Posted - Oct 05 2007 : 09:37:32 AM
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My dad raised perdue chickens for a long time, and I helped him take care of them. Now that I'm out on my own I want chickens again at some point. I know my dad would butcher a few each flock, although I never knew anything about it. I'm really looking forward to having my own chicken meat soon!
BTW- I got a great laugh from Tasha talking about whacking her old rooster. It sounds like talking about a worn out gangster mafia chicken!
Cristine |
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SheilaC
True Blue Farmgirl
1948 Posts
Sheila
Vermont
USA
1948 Posts |
Posted - Oct 05 2007 : 10:08:38 AM
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I'm so glad I found this topic! I wasn't sure exactly which forum was the chicken butchering question forum! We are raising meat chickens for the first time this fall (30 of them) and are a couple of weeks away for butchering yet. All along my husband has been planning to just skin them out (he does a lot of duck and goose hunting, and that's how he does them)rather than plucking them. Recently a few people have been telling us that they won't taste as good if we do them that way. Any opinions one way or the other? Thanks!
By the way, we also have layers and they are our "pets"--9 of them, all named, they let the kids carry them around, swing them on the swingset, etc. . . |
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La Patite Ferme
True Blue Farmgirl
623 Posts
Jenn
CA
USA
623 Posts |
Posted - Oct 05 2007 : 10:39:07 AM
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Today I'm picking up my meat bird chicks. A friend who does them all the time called in a panic the other day - the hatchery sent a double order by mistake - way too many. SOOO I'm in the meat bird biz now. I've scurried around and set up the brooder and everything is in place. We'll raise them to cornish game hen size since that is a nice size for DD and myself.
As for the layers, I haven't butchered any yet. They always seem to meet their demise just at the right time
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MullersLaneFarm
True Blue Farmgirl
596 Posts
Rock Falls
IL
596 Posts |
Posted - Oct 05 2007 : 10:55:56 AM
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Skinning is the easiest way to go - no fuss about feathers.
If you normally remove the skin before cooking your chicken, you may as well skin them out.
Cyndi
Muller's Lane Farm http://www.mullerslanefarm.com
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therealshari
True Blue Farmgirl
235 Posts
Shari
Beryl
UT
USA
235 Posts |
Posted - Oct 05 2007 : 1:17:45 PM
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Since we normally use skinless chickens, that's what I did. I've got many years experience butchering rabbits and found myself using pretty much the same technique for getting the skin off the chicken.
While the bird was still bleeding, I cut off the tail close to the vent area, and removed both wing tips.
I pulled just enough feathers near the foot end of the legs, made a "notch" by pulling the skin away from the meat, and cutting it. I was then able to slip my fingers between the skin and meat and pull downward. Make a cut across the vent area and you'll very easily slip the skin off.
Since most of this household doesn't care for gizzards, livers or hearts, I went one step further and simply removed pieces while the carcass was still hanging. I extracted two wings, two boneless brests, and two hindquarters, dropping the carcass with the innards into the "gut bucket".
The pieces were immediately dropped into ice water and taken to the house for a final wash, and packaging for the freezer.
Shari Thomas
farmer, web copywriter, blogger
Shari's Gone Country
Vote for me at "Blog for a year" |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Oct 05 2007 : 7:38:02 PM
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You all are making me hungry for chicken! LOL Do the older chickens have more flavor than the young chickens? I know they are a little tougher and have more connective tissue, but that just means they would make better chicken stock right?
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 05 2007 : 9:49:21 PM
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I usually skin mine too..way way WAY Easier and quicker..but I do pluck a couple for roasters. You can still roast the skinned ones though...just lay strips of bacon over them..now that is good eatin'!!!!!!!
I don't think the older ones have any more flavor really...but they ARE tougher. I always can the oldies in chunks..way handy to have on hand.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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La Patite Ferme
True Blue Farmgirl
623 Posts
Jenn
CA
USA
623 Posts |
Posted - Oct 05 2007 : 10:37:34 PM
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Shari,
Just curious - do you cook down the carcasses for soup base? Do you use the gizzards, liver, heart for dog food?
When I picked up the chicks my friend was butchering 25 birds today. The process seemed pretty fast - about 5 minutes from start to finish. Probably would have been faster if we weren't gabbing  |
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goneriding
True Blue Farmgirl
1599 Posts
Winona
Central Oregon
USA
1599 Posts |
Posted - Oct 06 2007 : 07:58:43 AM
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Oh geez...you guys are sooooo strong! I can't eat anything that I've seen alive! My mom killed my pet hen in front of me when I was about 8 yrs and the poor hen just flopped around and scared me to death. I can't eat beef from any calf I've seen either, only from under plastic at the store. Just can't look into those baby browns...if I do, it's all over and the poor thing either dies of old age on my place or has to be sold. Under true survival conditions, I could but for everyday...nope.
I guess I'm not the country girl I thought I was!! I have to keep a distance from farm animals and not think of them as pets. *sigh*
Winona :-)
Don't sweat the small stuff...
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therealshari
True Blue Farmgirl
235 Posts
Shari
Beryl
UT
USA
235 Posts |
Posted - Oct 06 2007 : 08:21:56 AM
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Jennifer,
Nah, the "city-girl" side of the Four Country Girls has no use for such stuff. It's a crying shame, too, because I was raised to use absolutely everything possible. Our dogs get real table scraps, not something cooked especially for them... well, unless Mom is wanting to spoil them.
Shari Thomas
farmer, web copywriter, blogger
Shari's Gone Country
Vote for me at "Blog for a year" |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Oct 06 2007 : 11:32:24 AM
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I always save the hearts and liver for cooking up for the cats...my dogs get broth from cooking up whole chickens over their food often..they love it.
I wish I could say I was fast at processing mine..but I am not. I usually have someone around to talk to when butchering and that for sure slows me down too. I try to do about 10 at a time..since that is enough to manage cooling and then roasting or boiling and then canning the next day..any more and I can't handle it. I usually freeze about 2 out of the 10 and can up the rest. This year anyway.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
Posted - Oct 06 2007 : 12:06:18 PM
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Jenny- can you believe it- My dog won't eat any of the internal organs!
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
Posted - Oct 06 2007 : 1:07:46 PM
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So far the coons have out smarted me and gotten my girls before they ever got that old. I'm working on a few chicken and turkey "tractor" plans for the spring, but I need to make much more secure and cozy winter housing for my flock to be. I miss my own eggs in the morning and chickens are a delightful little bunch of personalities.I guess IF I ever our smart the coons, I will cull out the really old ones. My dogs love all parts of just about any kind of beast and I love making my own stock and demi-glace. So nothing to go to waste
Annika
http://people.tribe.net/58d06a60-1cdd-4357-b4e3-bc523ed51ff5
http://dredweezul-madramblings.blogspot.com/ |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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abbasgurl
True Blue Farmgirl
1262 Posts
Rhonda
USA
1262 Posts |
Posted - Oct 07 2007 : 1:59:29 PM
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We always take our old hens to the sale barn-a monthly auction house for all kinds of farm goods. IF we keep a few, they get canned for soup & casseroles.
As far as plucking...We blanch each hen, then hold it close to this contraption we call the "chicken picker". It is a rotating drum covered in rubber "feelers". It takes out the feathers, but leaves the skin (unless you get too close). Works like a charm, you only have to pick out the few feathers it may miss. Now, where to get one...I can't tell you. We inherited this. It may be a one of a kind thing, I'm not sure. Anyone else use something like this?
I find that I can't eat chicken for about two weeks after slaughter day. The smell of the raw meat is not appealing to me for a while.
Rhonda
I'm a one girl revolution. |
Edited by - abbasgurl on Oct 07 2007 2:03:39 PM |
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BlueRoseMama
True Blue Farmgirl
51 Posts
Val
51 Posts |
Posted - Oct 08 2007 : 09:51:30 AM
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I 've seen them... the chicken pluckers. I dont have one, but I have country (real people who live in the country... lol, as opposed to me, who lives in the city) have them. I think I would just skin them though... since I usually only buy skin off anyway.
Thanks for all the great input ladies! I will have to go through and comment more specifically later. :)
Val
Val ~ I am a whole food cooking, swing pushing, boo-boo kissing, paper crafting, breastfeeding, creative sewing, attachment parenting, woodworking, guitar playing, gardening, constantly reading, artistic and lovely full time, granola lovin' mama to my three sweetlings, Alex (7/20/96), Cyan (7/13/01), and baby Logan (1/22/07).
http://goddesshobbies.blogspot.com/ |
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La Patite Ferme
True Blue Farmgirl
623 Posts
Jenn
CA
USA
623 Posts |
Posted - Oct 08 2007 : 8:56:30 PM
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| I think most good poultry suppliers carry the "pluckers" and they do work in seconds. But, gosh they're expensive - over $800. I wanted to buy one so I could butcher at home instead of going to my friends who has all the fancy equip. I think I'll just keep going and trade her firewood, avaocados and oranges. Seems like a better deal. |
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MullersLaneFarm
True Blue Farmgirl
596 Posts
Rock Falls
IL
596 Posts |
Posted - Oct 09 2007 : 05:58:24 AM
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If your handy at tinkering, you can always build one.
Herrick sells plans for the Whiz-Bang Chicken Plucker. Just do a search on the name and you'll find it!
Cyndi
Muller's Lane Farm http://www.mullerslanefarm.com
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Barnyard Buddies: Ok ladies... how many of you eat your chickens? |
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Ok ladies... how many of you eat your chickens?
