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HOW is that cat ignoring those livers??? When I kept chickens, I'd allow the spare roosters to get a big bigger. Sure, the meat is tougher but more of it. Braise the meat in wine for a day or two and it makes an absolutely delectable Coq Au Vin. |
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love to see some real butchery here, i would suggest if you like liver to smash them and form a sort of liver sauce, it goes well with meat. Thanks for the idea, they’re frozen in a bag right now! I always eat the livers and hearts. by Kommando Mutiliid; ; Report |
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that maggot bucket idea is genius. how do you defeather your birds? Hi there, glad you like the maggot bucket! To defeather, I got a big pot of water to 60-70C temperature, dunk the body of the dead chicken into it for a short moment, and then dunk the bird into a another container with ice water. This "blanching" loosens the feathers nicely, and then it's just a matter of pulling feathers out by hand. by Kommando Mutiliid; ; Report nice! thank you. i'm thinking of raising quails & when my family processed our ducks, we used a friends' defeathering/plucking machine. as quails are much smaller fowl, i imagine processing them by hand like that would work just fine by cheshiremachin; ; Report |
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I grew up with cats who would go crazy over livers. But my current 3 cats? Not a chance! My one barn cat boy will eat them though, but he’s not ravenous.
I’ve still got 2 more roosters who I’ll have to dispatch sooner or later, I’ve let them get much bigger and so far they’re not fighting (yet). Big fan of classic French cuisine too, coq au vin is a favourite when I’ve got a nice long day to focus on cooking —- and autumn is soon approaching!
by Kommando Mutiliid; ; Report