Slaughter and Sausage Making - HEIDI

January 7, 2005

We had tough, like leather home grown, home slaughtered chickens and were told

to either let it sit in a cold refrigerator for 24 hours or to pack it in ice

for the same period before freezing or eating. Growing up, Dad would sometimes

get a fat hen or old rooster on Sunday mornings for Sunday dinner from the

chicken farm next door. That always went to stewing for chicken and dumplings

which is ok. Not ok as we found the hard way for anything else.

Wanita

***********

Yeah - I think I would have to store chickens in coolers outside or something -

I just wouldn't have the fridge space to keep them for a day or so, and wouldn't

want to leave them unprotected outside, even in cold weather, since I'm sure

something would find their way to them. The goose we had for Christmas was

delicious - really rich tasting meat and very dark. Like the color of chocolate

milk. This was the first goose we had done. When my husband tried cutting into

it to serve, he had a terrible time cutting into the meat, and I thought " oh,

no! " (you know - it wasn't just the cooking time that went into the preparation

of that bird...). But, the meat tasted wonderful. It was easier to slice cold

the next day and, like you said, cooked down very well in the soup pot! We have

had old roosters before, which I guess would be too tough for roasting no matter

what, but I think some of the problem with the goose and the younger chickens is

we just weren't letting them sit long enough before freezing them (I guess

freshest isn't always best!).

Vivian

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January 8, 2005

>Yeah - I think I would have to store chickens in coolers outside or something -

I just wouldn't have the fridge space to keep them for a day or so, and wouldn't

want to leave them unprotected outside, even in cold weather, since I'm sure

something would find their way to them.

You can put them in a big stewing pot with some dissolved salt and brine them.

In

winter weather, they can sit for a few days no problem. Or, dissolve some kefir

or kimchi juice in the brine and they will slightly ferment, which REALLY

TENDERIZES

the meat (you can also just rub them with kefir and let them set).

In summer weather I do the same, in a big pot of water and I just add ice now

and then to keep it cold (or do it in an ice chest). We have critters too, so

I soak them in the garage. I don't like having a big pot of brine in the fridge

anyway, and the brine (or kefir) is also what keeps the proteins from

getting " stiff " .

Heidi Jean

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