Processing the rooster

I had to take a break from telling this story because I was reliving it as I was writing. The killing part wasn't easy on my heart. When he was dead it was easier for me.

I took him down, swished him around in the 150 degree water I had ready until a wing feather came out easily. Plucking him was much easier than I thought it would be. I washed his carcass off with the hose and started a physically hard part. Remember, I'm a newbie at this...From here it gets a graphic but remember, I was no longer dealing with a live animal. I was dealing with a carcass so it was no longer emotionally difficult.

I disemboweled him following the instructions in the tutorial. Getting the parts out from the neck wasn't too hard. What was very hard was getting his guts and organs out from up his butt. His pin bones were narrow and since he was old, I had a time working my hand in. I didn't know that it was harder to process an older bird. Now I know.

I finally got everything out and was able to identify all the parts. (His nuts were HUGE I fed them to the dogs. I've heard since that they are good if fried, but I wasn't up to eating his nuts even if I'd known.

I cut him into parts and put him in the fridge to rest for a couple of days and then made coq au vin with him. He is excellent.

Liz, Your commentary is a hoot!.
I only talked to you once on the phone but I can picture you thinking how can I report these adventures and still keep your composure.
Love reading your posts.
Tom.

Thanks, Tom. I try to be entertaining but I was afraid it would be a bit graphic for a lot of the folks here. If the fish were doing anything but eating, and growing out, and getting their water changed I'd be talking about Discus.

Good to see you back here. I've missed you.

Ted Nugent said it best...
You like chicken....gut pile.. you like hamburgers..... gut pile
:)

Liz, you did what you felt needed to be done and your heart is in the right place. How are the hens doing now?
Pat

Things are so much more calm now. The remaining rooster has become a true gentleman.

Quote:

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Originally Posted by LizStreithorst

The remaining rooster has become a true gentleman.

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Smart bird.

Much respect to you, Liz. Not many can do the unpleasant-but-necessary.