Author Topic: How to process your own home-grown chicken - slightly OT  (Read 4629 times)

Offline BioGoddess

  • Full Member
  • ***
  • Join Date: Dec 2014
  • Posts: 216
  • Country: us
  • Karma: +10/-1
  • Primum non nocere unless it's you or them
    • View Profile
How to process your own home-grown chicken - slightly OT
« on: January 16, 2016, 01:23:38 PM »
This is a video I made, evisceration and cutting up one of my roosters. I had already killed it by chopping off the head, letting it bleed out while thanking it for its life given, and gone through the plucking process of very hot/very cold water plunges to loosen the feathers' quills and remove them.

Free range roos' meat can be a little dark and tough, but that is because they use their muscles, as opposed to caged birds whiter meat. The meat from free range animals is much higher in hemoglobin. And all organic, no GMOs, growth hormones or antibiotics. Every prepper needs poultry.

https://youtu.be/KLoadGm8FiI