Well, at the weekend we killed two of our young cockerels; both are plucked, dressed and in the fridge. We'll do the other three this coming weekend.
It's kind of a big job for us still, though we're getting better at it. I guess part of it is the anticipation (or is it dread)--it's an emotional job. But it also requires at least a full hour from start to finish; the kill generally takes less than a minute but plucking takes ages.
Regardless, I've been saying for weeks that I'm looking forward to fried chicken. I think we all are. We'll eat one this week and freeze the other, and probably freeze the coming three until after the Thanksgiving* leftovers are gone.
*Chicken for Thanksgiving? It was suggested but rejected. Last year's Australorp/Orpington cockerels could have passed for small turkeys; these guys are much smaller. We'll still make them into celebratory meals though, and will use every last bit (we buried their heads and intestines, but everything else will be cooked, including feet in the stockpot).
No comments:
Post a Comment