Get Yer Toque On!
- Thread starter Blaithin
- Start date
2wheels
Member
- Location
- aberdeenshire
what sort of weight will they be when they go in the pot?
We’ll find out!
averageguy54
Member
- Location
- New Brunswick, Canada
I'm gonna say 5 pounds and maybe a bit.
eh ? youl get sick of eatin chickin
averageguy54
Member
- Location
- New Brunswick, Canada
Your mom must have a meat thermometer, 160* is the magic number if she does. i have to pluck by hand so they go to a processor at $4.50 a bird, but they just come home straight into the freezer, pre-cooled and wrapped.
Hah I can’t even get mom to use a meat thermometer when cooking meat.
She was going on the fact it was steaming but at 6 am it steams easier than at 6 pm when it’s 30 above
Plucker is a wonder. Can do 20 birds in the time it would take to do 5.
19 last night and 20 this morning. Definitely done the bigger ones, most this morning didn’t even break 4 lbs. Still a good enough meal for me and sometimes 2.
Dogs only stole one bird off the table.
The vacuum sealer makes me feel very professional! Even if that does take longer than anything else.
Can you tell which ones ate more grass?
Dogs only stole one bird off the table.
The vacuum sealer makes me feel very professional! Even if that does take longer than anything else.
Can you tell which ones ate more grass?
averageguy54
Member
- Location
- New Brunswick, Canada
You feed corn?
Looks tasty.19 last night and 20 this morning. Definitely done the bigger ones, most this morning didn’t even break 4 lbs. Still a good enough meal for me and sometimes 2.
Dogs only stole one bird off the table.
The vacuum sealer makes me feel very professional! Even if that does take longer than anything else.
Can you tell which ones ate more grass?
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What's the procedure for plucking? Have some 12 wk old traditional breed birds here, and don't really have a clue how to prep the non-layers for the table. Be interesting to see how it's done on a small scale from someone who doesn't have a YouTube channel to promote.
No corn unless the mills put some in the crumble.
Just grass, wheat, grower/starter/supplement.
Dunk them in hot water for ten seconds, toss them in the plucker until the feathers are gone.
Heritage breeds haven't had the selective breeding for easy plucking like Cornish though. I’m not sure they would go so easy. It’s said dark feathered birds are harder to pluck and tend to be hairier but I’ve never done a direct comparison.
The slower, oh we have children to do it, way, was scald them in the water (155-160F) then hang them on a line of twine by a foot and let us kids go to town plucking. Which sounds more like what you’ll end up trying but it is awful slow and tedious. Do it on the line though, the six I had to half pluck this morning I did sitting on the table and it was hell on my back. Also have a small torch handy to singe the hairs.
Or you can skin them.
averageguy54
Member
- Location
- New Brunswick, Canada
How come they are so yellow? I see that in US chicken that has been fed corn. Mine are fed grower ration from Coop and indoors or out they dress a pink colour, no sign of yellow.
Grass.
High carotene of grass makes them yellow. It’s why grass fed beef also tends to have more yellow fat.
averageguy54
Member
- Location
- New Brunswick, Canada
Okay, I've pastured mine several times over the years, but apparently not enough. They usually get it pretty well cleaned up before it's time to go to the freezer.