Culling the flock

Ok, for some reason I had to reduce it so wildly that some of the items don't show. But starting at 12 o'clock: thighs with the oyster, back, drum sticks, neck, gizzard, wishbone ( a southern cut), wings and split breast in the center. 12 cuts total w/ the gizzard.
I show this because backyard grilling is upon us and chicken just took a 50% price increase. Tis the times. DM
 
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David Martin said:
I have reduced the size several times and it still won't post. Even after these upgrades I did post a photo over in the ax forum with no problems, the 1st try. But not working here.
The snafus take some time to work out. DM
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look at the size of the pictures. as in data size not picture dimensions the one that posted wil be 1mb or smaller. the others will be over 1mb. I've been playing with it now for awhile and nothing will upload that is over 1mb of data

I've been looking at your pics sizes in this thread. most are much smaller in the 200 and 300kb size. this last pic you've been battling with right now is 921 and change kbs. once ya got it below 1mb it would load.

back on topic...nicely done butchering there Sir.
 
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David, I couldn’t post a photo directly into a post in the size I normally take (large file using my iPhone). I went back to using a hosting site, which method I prefer anyway. Bruce
 
The hearts an livers I will save for table fare when they look good and on younger birds. I prefer chicken liver to beef liver.
Plus, they are very good catfish bait. DM
 
David Martin said:
The hearts an livers I will save for table fare when they look good and on younger birds. I prefer chicken liver to beef liver.
Plus, they are very good catfish bait. DM
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David how old is too old a bird for eating.....your opinion on it? thank you.
 
JBMonkey, a good question. My short answer is, not over 2 yrs..
One year old and less gives a more tender meat bird. You can freeze them and prepare them in any manner later. i.e. grilling, fried, baked, ect.. They will cook out tender and flavorful. Older birds require more cooking. Longer in a crock pot, then boning and into a casserole or enchiladas. Not for grilling, fried chicken strips or stir fry. Good for stock in chicken soup or green chile stew. These being 2 yr. old birds, some of these last methods is how we prepare them. Hint, be sure to label the bag. For guest, I don't want them to have to chew much on the grilled chicken. Another trick I use is, Tender Quick. Marinade your poultry cuts over night in Tender Quick. Then rinse before you cook or grill them. They'll turn out very tender for discriminating guest. Think Grandmother or mother in law here. My mother in law loved my chicken and would tell all her friends, what a good son in law she had... DM 😁
 
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thank you Sir. good information ya gave on the topic. appreciated.
 
We got 5 layers that are a few years old at least, as long as they are laying enough to meet our consumption, (which isn't a lot) We'll lettem keep going. It's getting close though wife keeps talk'n about gett'n some new chicks.
I have done old one's like that as drunk'en chickens and they turned out fine. Or I will take the breast and thigh and sous vide them.

I much prefer my chicken with the skin on, but way to much work to pluckem.
 
JB, thank you.
st8yd, a good plan (friendly advice) would be to let them lay thru the summer. Then as fall starts they will go into molt and stop lying anyway. That's a good time to clean the pen out and get some pullets. Fix them up in a enclosed house with a heat lamp. For the 1st 4-6 weeks. Once they get feathers, then just use the lamp on cold days and at night. In March they will start laying and you'll have eggs daily for 2-3 years. Then start a new batch. Allow them to molt naturally each fall. Good luck, DM
 
st8yd, I don't care to pluck chickens either. But if you want the skin on, then you buy them.
But gedlicks does. He scalds them and used a electric tumbler/ plucker. Likes doing them that way. DM
 
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David Martin said:
st8yd, I don't care to pluck chickens either.
But gedlicks does. He scalds them and used a electric tumbler/ plucker. Likes doing them that way. DM
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Ya that's fine when ya got the right equipment. If I raised them regularly for meat I might would do that.
 
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