On Friday we finally got finished butchering chickens for the year. We got 30 Cornish cross done and in the freezer. All but 10 of them were left whole so we can cook those on the rotisserie. The 10 are cut for frying. The bony pieces were cooked down for stock and that along with the thighs were canned. We got those done about 10 pm last night. I am really glad to have my mother in law come help and the kids helped as well. It was freezing cold out making it hard on my sore stiff joints. That made for a really long day. I did manage to get a tutorial video done for my friend Deb so she can have some chickens whole for roasting when she butchers some of hers later. Hope this lil video helps someone a lil bit.
Now the freezers are full and the pantry stocked, I think we are set for winter. Tomorrow we are doing our family Thanksgiving dinner. The kids are here and Jason's buddy Josh is coming down to eat with us as well. I should be able to get some rest next week if all goes well with all the butchering and dinners behind me. I still have some hobbies I want to learn and work on this winter. But its time for bed now. So till next time, blessings from the McGuire homestead.
Stella
7 comments:
You make it look so easy! So I have a feeling that will be deceiving for us first timers!
Apple Pie Gal, You are soooo right! I just know it's not going to be that easy. Maybe after we have done as many as Stella, it'll get easier. Thank you for the video Stella. I 'll be watchin it about 30 times! Ya'll must be really proud of what all ya'll have gotten done.
Deb, do you have a blog too? If so, I'd love to check it out! If you are half like Stella I know I will love reading!
If not...whatcha waitin' for girl???
Glad you got the chickens done. Now yer nicely stocked. What a great feeling.
Glad you have enjoyed time with yer family.
Nice lil tutorial video. ~ 'Jenny'
Hi yall, glad ya enjoyed the video. An it really is easy to butcher chickens as long as you get the anatomy down. My biggest problem these days is the lack of strength in my hands and painful joints. It makes the job harder I tell ya.
I am happy we have full freezer or 3. And the guys are not done hunting yet. Diana I do intend to try the sausage recipe you posted on your blog. I have alas be a traditionalist and made sausage from only pork, but Rodger dont eat pork anymore.
Stella, you do make that look easy! What I want to know is what kind of knives do you have? None of mine are that sharp. lol
THe knives I use are Rada cutlery. You can order em online. Around here lots of none profits sell them for fund raisers. Some of the ones I have were wedding shower gifts, 30 ears ago. AND I do have a good knife sharpener that I keep handy at all times. I did 30 chickens and the knives were still sharp after all that. ANd they are not really expensive either. I have the ones with the aluminum handles.
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