not sure were to post, but curious questions regarding cull

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Craigx

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Hello,

- i couldnt find a section on where to ask this question, -

im thinking of cullin a cockerel and roasting it... so i am curious

1; do they smell when your de-feathering?
2; does it need to be hung for a few days or can i just cull and roast,?
3; what do you do with the feathers?
4; when i take the liver/heart,ect out, is there any glands anywhere i need to remove?
5; would a simple garden shed, be ok to hang in for a day if required?
6; the heart/liver/lungs/ect, if i fry them can i give them the dog?


i think thats all for now..
My wife, The kids, Coco the dog, Abunch of hens,

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Casey76

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Re: not sure were to post, but curious questions regarding cull
« Reply #1 on: July 31, 2012, 12:32 »
Hi Craig :)

If you dry pluck they don't smell (well other than like a chicken), if you wet pluck they do smell a bit (like wet dog smells)

It is better if you can hang them for at least 24 hours (guts in) to let the muscles relax, otherwise the meat can be a bit tough.

I just put the feathers in the bin.  You will need to double bag the entrails to prevent scavengers getting in your bin.

Wen removing the liver, be careful you don't rupture the gall bladder, otherwise it will taint the meat and make it too bitter to eat.

You should hang them somewhere dry and cool.  I used a spare fridge (turned off) with the shelves taken out.  I do know people who use a clean 9and sanitized!) wheelie bin to hang in.  During the summer, it is important that they are as cool as possible.

With the offal (heart, liver, gizzard etc) you could eat them yourself!  If you want to give them to the dog, raw is best.  Mince or chop finely and scatter half on the top of their normal food, and offer half separately.  You might find that he 9or she) really likes it.

When I was having a processing day my cats wouldn't leave the house in case they missed a tasty morsel!

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kegs

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Re: not sure were to post, but curious questions regarding cull
« Reply #2 on: July 31, 2012, 12:55 »
Hi Craig

You might find this thread useful.

http://chat.allotment-garden.org/index.php?topic=24637.0


Out of interest what breed are you hoping to cull as obviously some are tastier than others.

When we cull we prefer to cull, bleed, pluck, gut, and dress all at the same time, as we haven't got anywhere to safely hang it.  We then rest it in the fridge for a day before eating.

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Craigx

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Re: not sure were to post, but curious questions regarding cull
« Reply #3 on: July 31, 2012, 13:42 »
Hey, it was gonna be a golfen pencilled hamburg but its been sold now,

Since im gettin more eggs for the incubator, what breed would u reommemd?

So would it be ok to cull, defeather, remove everythin i wont want, and rest in the fridge on a plate over night?

Craig

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Casey76

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Re: not sure were to post, but curious questions regarding cull
« Reply #4 on: July 31, 2012, 14:23 »
Yes, I've done that too, if I've only been doing one or two.

I prefer to take the guts out when they're cold though, mainly becasue i don't like the feel when they're warm... but that's just me!

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kegs

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Re: not sure were to post, but curious questions regarding cull
« Reply #5 on: July 31, 2012, 16:37 »

Since im gettin more eggs for the incubator, what breed would u reommemd?


It depends whether you want them just for the table or for eggs too.  I've tried Faverolles and Light Sussex as they are both good breeds for eggs and the table and we eat the cockerels.  I've just hatched a selection of eggs which were Welsh Blacks, Jersey Giants, Hubbards and F C Marans/Welsh Black X and out of the 13 chicks I think I've got 10 cockerels so I'll be trying quite a few of those!!  My next batch will be some Hubbards (which are really just a table bird rather than dual purpose unless they can free range over a large area) and some La Bresse Gauloise, and the Hubbards are handy because they are ready at 10 weeks so don't cost a lot to feed. 

I do know that I haven't got any chicken in the freezer at the moment but there is no way I could go back to eating supermarket chicken - it just isn't the same.

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Dawnuss

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Re: not sure were to post, but curious questions regarding cull
« Reply #6 on: July 31, 2012, 19:58 »
Feed ur dog the insider raw it much better for then. My dogs eat a completely raw diet so trust me your dog will love it and love u for it lol.

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Squibbs

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Re: not sure were to post, but curious questions regarding cull
« Reply #7 on: August 01, 2012, 00:25 »
If I am feeling keen I make pate from the liver and heart of the cockerels I cull. Otherwise I fry and eat the liver and heart - try them - they don't have too strong a flavour and I think they are yummy - too nice for the pets

I've also tried the testes - quite a strong flavour - not keen myself. I wouldn't eat lung or give it to the dogs - its where parasites if they are about tend to end up.

My maths shows that bird is equal to or greater than the word...



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