Leora Laforge wrote:A lot of you guys are pretty fast at this stuff. When I butchered my own chickens, it took me close to an hour per bird. I was usually working alone, and my set up was definitely less than ideal. Just plucking took close to 20 minutes. I am kind of a perfectionist though, so that would make it take a bit longer.
If I were to try a larger animal such as a sheep, goat, or pig. I would plan the whole day to do it. I would set up a lot of stuff the day before, then start early. This will allow for mistakes and things to take longer than expected. There is a learning curve to these things and there is no point in trying to do more than you are capable of. It just leads to frustration.
Xisca Nicolas wrote:As Leora said, it is frustrating and removes the hope to be able to do all this at home and in small scale. I can understand how much easier is our society by having developped specialised work, though we have gone too far now.
We cannot have a machine or even rent it (and here I would find none of those solutions...) for eating 1 or 2 chickens a week!
Jondo Almondo wrote:I don't know how safe it is, but when I ate meat I liked to go easy-mode: burn off the feathers and eat the beastie whole, head, stomach, legs and all.
You learn to love the taste of burnt feathers and head-cheese soup.
Fish guts are especially unoffensive.
Zero waste generated lessens pollution, prevents attracting vermin and is a way to respect the life you took.
Jondo Almondo wrote:Zero clean-out or organ removal. Flame off feathers.
Take off beak and toenails. Collect the blood only to toss it into the stew.
Dilute the gall in a big stew.
Contents of the crop become the thickener.
Long cooking time.
Put the feet in a final pot (much scrubbing and scalding on these) for the days-long simmering stock (and cartilage).
I thought that a few hours boiling should clean up anything
no fridge or freezer (and I wanted to extract every calorie from the carcass).
In retrospect, I wish I'd had a pressure cooker to be 100% sure about safety.
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