"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

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

"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

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

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

Why kill them?

Let them die a natural death.

You don't have to rip their guts out either - they are already stuffed!

Amen!

"katy" wrote in message
...
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

Bob Crantz wrote:
Why kill them?

Let them die a natural death.

You don't have to rip their guts out either - they are already stuffed!

Amen!

"katy" wrote in message
...

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 suppose you're a great proponent of road kill, too?

"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

Who said anything about boiling them? Just dip them long enough for the
feathers loosen, careful not to cook anything. Just because some
snowbound french tree hugger make a 3 step process out of scrambling
brains dont make it any safer cleaner ect. Infact removing the head
completely makes the chicken bleed out faster and better.

If you ever clean more than one chicken every 5 hours get back to me.

Joe

"Joe" wrote in message
oups.com...
Who said anything about boiling them? Just dip them long enough for the
feathers loosen, careful not to cook anything. Just because some
snowbound french tree hugger make a 3 step process out of scrambling
brains dont make it any safer cleaner ect. Infact removing the head
completely makes the chicken bleed out faster and better.

Yeah sure Joe.... havin' a bird struggle and tension up makes for good
meat. NOT ... you dimwitted Texan city Slicker! The knife goes in the beak
and with one slice... severs the nervous system and artery... the secondary
cut into the brain is a safety to make sure nothing is emmitted to have the
bird jerk on the hanger or in the cone. When it bleeds out you have much
more tender meat.


If you ever clean more than one chicken every 5 hours get back to me.

If you ever clean even one chicken correctly... write your father. Till
then... stick to what you know... and proper butchering skills ain't it.

CM