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Butchering and Processing Poultry (Final)
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Author:  bushy [ Sat Nov 26, 2011 2:20 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

That chicken butchering site is fantastic.... everything anyone will ever need to know about knocking over their own chooks

Author:  Simo [ Fri Nov 15, 2013 1:17 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Final got around to making my own Ye Olde rustic looking killing cone the other day, yet to try it out.

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Author:  Simo [ Thu Jan 09, 2014 3:59 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

I had one too many roosters so I decided to follow Stretchmans instructions and butcher one using my new killing cone and thought I would share my experience.

The bird was calm once in the cone despite being upside down and once the head was being held firmly in the non-dominant hand he closed he eyes and seemed to be asleep. A swift cut with my sharp boning knife while applying slight downward pressure with the other hand did the deed and I bent the neck back to allow the blood to flow freely for about 30 sec and it was all over. Just like on Gourmet Farmer the whole process was a lot easier, more peaceful and less stressful on both of us than the old axe method I have used in the past, the post axe flapping always distressed me slightly, even though I knew the bird was already dead the violent post death movement makes me feel like the bird is still alive and feeling pain, this method has none on that.

Plucking was surprisingly easy, all I'll say is you'll know when the water is the right temp and the dunk time is right because the feathers just fall right out with minimal effort.

The gutting is not for the feint hearted. :run:

Ended up with a nice sized dressed carcass which I roasted and then fed to the dogs as it was tough as an old boot, next time I have to dispatch a bird nearly 2 years old I think I will be making soup. :lol:

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Author:  Peasants [ Thu Jan 09, 2014 6:07 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Looks good Simo- we use the cone method too. Last week we did two turkeys and two ducks. Haven't tried the turkey yet they are in the freezer, but the ducks were quite old so we turned them into duck and sundried tomato sausages! They were delicious, and a great way of using up meat that is a bit tough to cook in other ways.

Author:  Charlie [ Thu Jan 09, 2014 6:26 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Love it!

Author:  Simo [ Fri Jan 10, 2014 10:07 am ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Sausages, great idea, I keep thinking I should by that sausage stuffer attachment for the Kitchenaid and now I know I will actually use it.

Author:  Peasants [ Fri Jan 10, 2014 2:02 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Tempting????

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From left to right: Italian sausages (with bought pork and beef), duck and sun dried tomato (home grown old duck!) and rabbit sausages (home grown rabbit).

I think a sausage attachment would be a good buy!!

Author:  Charlie [ Fri Jan 10, 2014 5:59 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Id like to get into sausage making too, maybe you could start a thread and give us the run down, Peasants? All the tips, tricks and recipes? Ive made them once but they were not very good, am I right that you need to use a certain amount of fat? What type of skins do you use?

cheers

Author:  Peasants [ Fri Jan 10, 2014 7:57 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

We did a bit of research re the 'fat', and found there are plenty of recipes that don't need fat added at all. We tend to use those ones! I have just put the recipe for the rabbit sausages on our website www.mccarthypark.com.au if you are interested (duck sausages to follow shortly). We use the collagen skins from MBL, and find them really easy to store and use with the sausage nozzle. Happy to add more details….later!

Author:  Charlie [ Tue Jan 14, 2014 8:20 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

KFC ORIGINAL SECRET CHICKEN RECIPE 12 Herbs and spices.

Ingredients 1 whole chicken, cut into pieces 3 beaten eggs 4 tablespoons oil For the coating 2 cups flour 4 teaspoons paprika 1 teaspoons salt 1 teaspoon pepper 1 teaspoon poultry seasoning (or chicken stock powder) 1 teaspoon oregano 1 teaspoon tarragon 1 teaspoon parsley 1/2 teaspoon thyme 1 teaspoon chives 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon celery salt

Directions: Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Author:  Simo [ Wed Jan 15, 2014 9:36 am ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Now I just need the secret Coke formula :poke:

Author:  Snags [ Wed Jan 15, 2014 11:32 pm ]
Post subject:  Re: Butchering and Processing Poultry (Final)

Pre 1903 formula?
http://en.wikipedia.org/wiki/Coca-Cola
Quote:
Coca-Cola once contained an estimated nine milligrams of cocaine per glass. In 1903, it was removed.

After 1904, instead of using fresh leaves, Coca-Cola started using "spent" leaves – the leftovers of the cocaine-extraction process with trace levels of cocaine.[58] Coca-Cola now uses a cocaine-free coca leaf extract

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