I got up this mornin'....
 

Capt.Mooron wrote:
"Dry" wrote in message

And tomorrow you'll be out looking for a new set of China Clippers, you
would be better off eating a hunk of Michelin .

Naw Laddie.... bone out the meat and set it to a marinade. It works fine.

CM

Why are raising Roosters to eat anywhy?

Let me guess Overproof and lime marinade.

Do you just leave them outside to freeze?

We use to do about 100 white leggerds a year. Clean and package them
all on one day.

Nothing like the smell of the kettle boiling and a big steaming pile of
feathers. That and headless chickens running all over the yard doing
acrobatics made for and interesting spring day. We would raise hens for
the eggs and replace the hens every year. Maybe one rooster to excite
the gals into laying but thats it.

Joe

I got up this mornin'....
 

"Joe" wrote in message
Why are raising Roosters to eat anywhy?

If you have a recipe for having hens lay only eggs with female birds....


Let me guess Overproof and lime marinade.

Nope....


Do you just leave them outside to freeze?

Sheesh.... they have feathers.


We use to do about 100 white leggerds a year. Clean and package them
all on one day.


Then you used either 20 people or an automatic plucker.


Nothing like the smell of the kettle boiling and a big steaming pile of
feathers. That and headless chickens running all over the yard doing
acrobatics made for and interesting spring day. We would raise hens for
the eggs and replace the hens every year. Maybe one rooster to excite
the gals into laying but thats it.

No headless chickens running, I use a cone and a blade... slice the artery,
and drive the blade in behind the eye to scramble the brain... let hang. 30
seconds in 140F water and hand pluck. Eviscerate and lay to a cooling tank.
Hang to dry.
No roosters needed to have hens lay..... it's all a matter of light.

CM

I got up this mornin'....
 

Joe wrote:
Capt.Mooron wrote:

"Dry" wrote in message


And tomorrow you'll be out looking for a new set of China Clippers, you
would be better off eating a hunk of Michelin .

Naw Laddie.... bone out the meat and set it to a marinade. It works fine.

CM


Why are raising Roosters to eat anywhy?

Let me guess Overproof and lime marinade.

Do you just leave them outside to freeze?

We use to do about 100 white leggerds a year. Clean and package them
all on one day.

Nothing like the smell of the kettle boiling and a big steaming pile of
feathers. That and headless chickens running all over the yard doing
acrobatics made for and interesting spring day. We would raise hens for
the eggs and replace the hens every year. Maybe one rooster to excite
the gals into laying but thats it.

Joe

When you buy a chick package, it's much cheaper to get unsexed and
just kill off the roosters at about 6-8 months....
You did your kill off in the spring? Most people I know do that in
October or November so you don't have to winter over and so that
you're not killing off moulting birds...

I got up this mornin'....
 

Capt.Mooron wrote:
"Joe" wrote in message
Why are raising Roosters to eat anywhy?

If you have a recipe for having hens lay only eggs with female birds....


Let me guess Overproof and lime marinade.

Nope....


Do you just leave them outside to freeze?

Sheesh.... they have feathers.


We use to do about 100 white leggerds a year. Clean and package them
all on one day.


Then you used either 20 people or an automatic plucker.

What? Get the water boiling just dunk the bird for a few seconds and
the feathers fall off with ease into a steaming pile , not much pluking
involved. Just 4 of us.


Nothing like the smell of the kettle boiling and a big steaming pile of
feathers. That and headless chickens running all over the yard doing
acrobatics made for and interesting spring day. We would raise hens for
the eggs and replace the hens every year. Maybe one rooster to excite
the gals into laying but thats it.

No headless chickens running, I use a cone and a blade... slice the artery,
and drive the blade in behind the eye to scramble the brain...


Why the dramatics, just Pop the head of with axe, or pipe.


let hang. 30
seconds in 140F water and hand pluck.

Thats your problem the water is not hot enough.

Eviscerate and lay to a cooling tank.
Hang to dry.


No roosters needed to have hens lay..... it's all a matter of light.

Yeah I know, but we still had one most years.

Joe

CM

I got up this mornin'....
 

"katy" wrote in message

When you buy a chick package, it's much cheaper to get unsexed and just
kill off the roosters at about 6-8 months....

That may apply when you buy chicks... but we breed and hatch to suit our
turnover. That's the benifit of a rooster in the flock. We incubate and hand
raise ass the poultry except for mest birds. Then again, meat birds are
generally all male. For the extra roosters in our incubated hatch, I wait
until their plummage comes in and supply the ornate feathers to fly tyers
and whoever is interested.

You did your kill off in the spring? Most people I know do that in
October or November so you don't have to winter over and so that you're
not killing off moulting birds...

My birds moulted in December. Mind you they have a heated Hen House. They
are free ranged for a half day and return to roost at night. Alternately I
have a 12x12 coop attached with metal roof to offer a secure outdoor area.

I have a variety of heritage varieties, including Old English Bantam Game
Birds as well as Guinea fowl.

CM

I got up this mornin'....
 

Joe wrote:
Capt.Mooron wrote:

"Joe" wrote in message

Why are raising Roosters to eat anywhy?

If you have a recipe for having hens lay only eggs with female birds....


Let me guess Overproof and lime marinade.

Nope....


Do you just leave them outside to freeze?

Sheesh.... they have feathers.


We use to do about 100 white leggerds a year. Clean and package them
all on one day.


Then you used either 20 people or an automatic plucker.


What? Get the water boiling just dunk the bird for a few seconds and
the feathers fall off with ease into a steaming pile , not much pluking
involved. Just 4 of us.

Huh???? The feathers don't all just fall out....especially if
you've chased them around or terrorized them or cut off their
heads...Mooron's description does release some of the feathers
because the bird doesn't bunch its' muscles up when it's
killed...plucking 25 chikens in a day without a plucking machine
would be a long, hard days work

Nothing like the smell of the kettle boiling and a big steaming pile of
feathers. That and headless chickens running all over the yard doing
acrobatics made for and interesting spring day. We would raise hens for
the eggs and replace the hens every year. Maybe one rooster to excite
the gals into laying but thats it.

No headless chickens running, I use a cone and a blade... slice the artery,
and drive the blade in behind the eye to scramble the brain...



Why the dramatics, just Pop the head of with axe, or pipe.

because you get better feather release by sticking them...


let hang. 30

seconds in 140F water and hand pluck.


Thats your problem the water is not hot enough.

Eviscerate and lay to a cooling tank.

Hang to dry.



No roosters needed to have hens lay..... it's all a matter of light.


Yeah I know, but we still had one most years.

Joe

CM

I got up this mornin'....
 

Capt.Mooron wrote:
"katy" wrote in message


When you buy a chick package, it's much cheaper to get unsexed and just
kill off the roosters at about 6-8 months....


That may apply when you buy chicks... but we breed and hatch to suit our
turnover. That's the benifit of a rooster in the flock. We incubate and hand
raise ass the poultry except for mest birds. Then again, meat birds are
generally all male. For the extra roosters in our incubated hatch, I wait
until their plummage comes in and supply the ornate feathers to fly tyers
and whoever is interested.


You did your kill off in the spring? Most people I know do that in
October or November so you don't have to winter over and so that you're
not killing off moulting birds...


My birds moulted in December. Mind you they have a heated Hen House. They
are free ranged for a half day and return to roost at night. Alternately I
have a 12x12 coop attached with metal roof to offer a secure outdoor area.

I have a variety of heritage varieties, including Old English Bantam Game
Birds as well as Guinea fowl.

CM


Don't you find the guinea fowl to be dirtier than the others?

I got up this mornin'....
 

Bobsprit's are boney spinless fish--an evolutionary
offshoot that makes no sense and is sure to become
extinct.

"Capt.Mooron" wrote

...and one Bobsprit, hooked , landed and I was going to fillet him, but
decided I had enough. So... back in the water he went. :-)

I got up this mornin'....
 

"Joe" wrote in message

What? Get the water boiling just dunk the bird for a few seconds and
the feathers fall off with ease into a steaming pile , not much pluking
involved. Just 4 of us.

Yeah... Sure they do...... sheesh. Look Joe... get back to me when you ever
pluck anything ... with feathers. First off 140F for a few seconds is not
par boiling the bird... you never use boiling water! Any 4 year old with a
basic idea of animal husbandry knows that much!!!


Why the dramatics, just Pop the head of with axe, or pipe.

Because it's quick, clean and provides the best bleed out. If you want to
handle your food like some third world crack junkie, go ahead. Dramatics are
having a bird run around headless. Have some respect for what you raise and
butcher. Your method might be adequate for some backwoods, inbred, Texan,
redneck, hillbilly, whose daddy never bothered to teach the basics of
farming to..... but it has no business in real life with people who know
what the **** they're doing!

Thats your problem the water is not hot enough.

Your problem... is your city slicker, boys in the hood, we'll kill us a
chicken and pretend we're real country folk attitude totally flies in the
face of reality. You think par boiling is the same as a dip to loosen
feathers???? What about a bird that's swollen from boiling prior to
plucking and then eviserated and left half cooked doesen't ring an alarm
bell about unsanitary and idiotic butchering to you???


Yeah I know, but we still had one most years.

You bought one ... or did you have a magical method to insure only one
rooster every 5 years?

Dang but that rant felt good!!! :-)

CM

I got up this mornin'....
 

A DNA test is in order.

"Capt.Mooron" wrote

"John Cairns" wrote in message

The bubbles fish is a bottom feeder, fatty, usually covered with abnormal
growths, not even good enough looking to mount. Just my 2 cents.

Suzanne though he was good enough to mount..... and look at the
result.... Lil Thomas..... a happy baby boy.

CM