|
Post by shea on Jan 28, 2010 13:35:26 GMT 8
This morning a friend came to visit and show us how to cull our roosters. We did 3 and I must admit it wasn't as bad as i thought it was going to be. The largest was 1.7kg and the other 2 were 1.4kg. Have put them in the freezer and will cook one in a couple of weeks.
|
|
|
Post by mandimoo on Jan 28, 2010 13:58:20 GMT 8
Congrats on doing it without a prob, I would do mine but oh doesnt like home grown chicken, pity, let us know how they taste!!!
|
|
|
Post by beck on Jan 28, 2010 17:30:04 GMT 8
nice work shea and wow they were some big boys !!! and yeah let us know what they taste like
|
|
|
Post by lakelands on Jan 28, 2010 17:59:48 GMT 8
Well done...You can come round my place and do some of mine if you want.
|
|
|
Post by ashley on Jan 28, 2010 20:29:00 GMT 8
Good on you for learning how to do it... I'm hoping I'll be able to give mine away but my mum is on call to give us a lesson if need be. She used to do it with Nonna years ago.
|
|
|
Post by ikbokchook on Jan 28, 2010 22:56:57 GMT 8
Wow! Good on you Shea! Wish I had the *ahem* guts to do it! They do look like bigguns! Lol ashley - that's where I send 'em - to Nonna and Nonno's place hehe! (not mine though - OH's!)
|
|
|
Post by shea on Jan 29, 2010 10:18:40 GMT 8
It really wasn't as bad as I thought it would be. Hubby did the initial chop though. Will see how we get on when i cook them. My daughter has already said she's not eating it but if there's nothing else and she's hungry enough....
|
|
|
Post by ikbokchook on Jan 29, 2010 10:53:52 GMT 8
I can sympathize with your daughter Shea - I can't bring myself to eat 'em either! My kids love 'em though so you never know your luck!
|
|
|
Post by Duck Diva on Jan 29, 2010 18:48:41 GMT 8
I hope to have the guts to dress our own roosters and eat them one day. We would need at least 2 to feed our mob as they are all bantams. I dont think I could bring myself to eat our Pekins though, theyre too cute.
|
|
|
Post by quambie on Jan 29, 2010 20:50:19 GMT 8
I think you have done a great job there, it takes guts "pardon the pun" to do it first time. If this will help you next time I find it better to Dislocate the neck and leave the leg a little longer that way they cook better, the leg will not shrink up the bone when you cook it, if you dislocate the neck all the blood stays in the broken bit of the neck when you cut around skin on the neck to take of the head the blood all stays in there a nice package. then all you have to do is cut along the back of the neck fold back the skin cut around the neck meat get a hold of the neck and twist off will come the neck leaving you a nice home for the stuffing after you have removed the crop. How do you take off the feathers, I was lucky to find an old style copper large enough to take a big turkey. any large pot that will take the bird will do. I soak them in hot water for a short while say around one to one and a half minuets hang them up by the legs and most of the feathers will just rub off the bird the water should be around the 80c mark to hot to put your hands in the water, the wing feathers are the hardest to do I tend to put them between two fingers and twist out they come. After this I put them into a bowl of cold water this will stop any cooking of the bird it sounds a lot to do but when you get used to it this will be an easy and quick way to do a few birds at a time You will enjoy the taste there better than anything you will find in the shops Trevor
|
|
|
Post by linda29 on Jan 30, 2010 10:42:11 GMT 8
Well done Shea I may need to catch up with you for advice. How old were your roosters? Thanks and enjoy your monday at home with the chooks when school goes back. Cheers Linda
|
|
|
Post by shea on Jan 30, 2010 12:34:11 GMT 8
Ours were 16 weeks and a good size. We have a couple of 11 weeks old ones now starting to crow. Like our children, they are maturing too fast lol. Will definately enjoy Monday with the kids at school. Poor you Linda have to put up with lots that aren't even your own.
|
|