Guest guest Posted January 29, 2003 Report Share Posted January 29, 2003 <<<<<<<<<< Hi Kim, I recently met a woman who raises chickens. She said she never plucks them. She skins them. I thought it would be wonderful to eliminate the plucking step. Since the fat from chickens is not an important part of the NT diet, perhaps this is the easiest way to prepare them for the stock pot. I am going to try it if I can ever find any farmer in my area who will sell me live chickens. Personally, if was going to roast or fry a chicken, I would prefer the skin on the bird. Sheila >>>>>>>>> Ok, This we did do last year when we had a plethora of aggressive roosters. My husband hunts pheasant and has a technique for quickly skinning them. Well, it didn't work on the roosters, their skin is tough, sinewy and very attached to their bodies. We wrestled and wrestled with getting the skin off, feathers stuck in the bloody mess everywhere, warm and gasping, it was a gross disgusting mess. We decided that next time we butchered we would do the " right " way. I like the idea of sticking the bird in a cone. There is an Amish man who butchers chickens near here, and the last two times I had a whole bunch done at once, I took them to him. He had a row of old bleach bottles nailed to the wall and stuck the birds in them upside down with the necks sticking out of the bottom, the holes were cut larger. Then he just quick cut them all at once. He also had a large scalder for dipping 6-8 birds at once, a big wash tub that spun and the feathers just came right off the birds. With a bunch of his kids and wife helping in an assembly line we had 20 chickens butchered and in bags inside of 30 minutes. Now, why would I want to do this myself I'm wondering now? Next time I'll just have them keep the heads and feet for me. And organs, last time dh had them packaged altogether so he could use them for fish bait. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2003 Report Share Posted January 30, 2003 Whoa! What a story. Maybe the smaller chickens this woman has account for the ease of skinning them. She told me they are very wild and roost in a tree at night. I would sitck with the cone method too. Sheila > <<<<<<<<<< > Hi Kim, > I recently met a woman who raises chickens. She said she never plucks > them. She skins them. I thought it would be wonderful to eliminate > the plucking step. Since the fat from chickens is not an important > part of the NT diet, perhaps this is the easiest way to prepare them > for the stock pot. I am going to try it if I can ever find any farmer > in my area who will sell me live chickens. > Personally, if was going to roast or fry a chicken, I would prefer > the skin on the bird. > Sheila > >>>>>>>>> > > Ok, This we did do last year when we had a plethora of aggressive roosters. My husband hunts pheasant and has a technique for quickly skinning them. Well, it didn't work on the roosters, their skin is tough, sinewy and very attached to their bodies. We wrestled and wrestled with getting the skin off, feathers stuck in the bloody mess everywhere, warm and gasping, it was a gross disgusting mess. We decided that next time we butchered we would do the " right " way. > > I like the idea of sticking the bird in a cone. > There is an Amish man who butchers chickens near here, and the last two times I had a whole bunch done at once, I took them to him. He had a row of old bleach bottles nailed to the wall and stuck the birds in them upside down with the necks sticking out of the bottom, the holes were cut larger. Then he just quick cut them all at once. He also had a large scalder for dipping 6-8 birds at once, a big wash tub that spun and the feathers just came right off the birds. With a bunch of his kids and wife helping in an assembly line we had 20 chickens butchered and in bags inside of 30 minutes. > Now, why would I want to do this myself I'm wondering now? Next time I'll just have them keep the heads and feet for me. And organs, last time dh had them packaged altogether so he could use them for fish bait. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 --- <louisvillewapf@...> wrote: > Would it be wise/helpful to throw some chicken heads into your stock > when making stock to eat? Since we get our birds from a local farmer > we can get any parts we want for the most part and I was wondering if > this would be a beneficial thing to hold onto. , I don't see why not. I've heard that dogs like them, so they've got to be good, though I've never tried it http://www.flickr.com/photos/wildernesssgal/3295702981/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 A friend once gave me a hugh supply of frozen chicken heads so I made stock with ONLY chicken heads. some of them included part of the neck. It turned out fine. NT says to use a whole chicken, with the head on (p. 124). --- In , " louisvillewapf " <louisvillewapf@...> wrote: > > Would it be wise/helpful to throw some chicken heads into your stock > when making stock to eat? Since we get our birds from a local farmer we > can get any parts we want for the most part and I was wondering if this > would be a beneficial thing to hold onto. > > Thanks! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 How do you do that? Sent from my iPhone On Feb 24, 2009, at 10:24 PM, " carolyn_graff " <zgraff@...> wrote: A friend once gave me a hugh supply of frozen chicken heads so I made stock with ONLY chicken heads. some of them included part of the neck. It turned out fine. NT says to use a whole chicken, with the head on (p. 124). --- In , " louisvillewapf " <louisvillewapf@...> wrote: > > Would it be wise/helpful to throw some chicken heads into your stock > when making stock to eat? Since we get our birds from a local farmer we > can get any parts we want for the most part and I was wondering if this > would be a beneficial thing to hold onto. > > Thanks! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2009 Report Share Posted February 25, 2009 I just follow the recipe on p.124. If I'm just using the heads, I fill the pot with them and add the water and vinegar. (I don't add any veggies.) If using a whole chicken, with the head, put it in whole or cut it up first. add water and vinegar and cook for about 24 hours. > > A friend once gave me a hugh supply of frozen chicken heads so I made stock with ONLY > chicken heads. some of them included part of the neck. It turned out fine. NT says to use a > whole chicken, with the head on (p. 124). > > --- In , " louisvillewapf " <louisvillewapf@> wrote: > > > > Would it be wise/helpful to throw some chicken heads into your stock > > when making stock to eat? Since we get our birds from a local farmer we > > can get any parts we want for the most part and I was wondering if this > > would be a beneficial thing to hold onto. > > > > Thanks! > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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