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.
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!!!
One lovely hubby, 3 beautifull rugrats,rhode island reds, plymouth rocks, australorps, wyandottes, pekins,Frizzle x's, light sussex, transylvanian naked necks, british white cattle, danny the kelpie,and last but not least three budgies LOL!
Well done...You can come round my place and do some of mine if you want.
Chicken Obsessed Nana who keeps Salmon Faverolles, Gold, Silver, and Blue Laced and Buff and white Columbian Wyandottes, Speckled Sussex, Silkies, Pekins, Frizzles, Araucanas, D'Uccles, Pilgrim Geese, Koi in winebarrels, and 2 gorgeous grand kids on most weekends lakelandspoultry.webs.com/
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....
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.
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
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.
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