Posts Tagged ‘butchering a chicken’

First egg pictures

August 12, 2009

OK, I managed to get the pictures off the card from my camera. Hooray! Tim insists that my camera is fine and that I just need to charge the battery now. I will try that and see how it goes.

Anyway, now I have a ton of pictures to post but I will just do a few for today and then some more for tomorrow. So here are some of the first egg we found. This was found in the accidental garden right near the house.

First egg laid near house

First egg laid near house

This is the egg after we put it in the refrigerator. The other eggs are from the store, but are also pasture-raised.

The egg on top is the first egg

The egg on top is the first egg

This is from when we cracked open the first two eggs. One of them had a double yolk. I know this isn’t a very good picture, but it’s the best of the ones I took.

First two eggs cracked

First two eggs cracked

And here is a picture of the roasted chicken we had. It was the first time we ate food we’ve raised and butchered ourselves.

LemonButt

Roasted chicken

Advertisements

Butchering follow up

July 1, 2009

Here’s a picture of the rooster we butchered, just a few days before the butchering.

Mean rooster

Mean rooster

Here are the guys burning off the small hairs after the plucking was done.

Burning off tiny hairs

Burning off tiny hairs

We let the chicken sit in the fridge for two days, then Tom roasted it in the oven. It was tasty, but it was also weird as it was the first time I’d eaten an animal that I raised myself. In some ways it was really good because I know what he ate, how he was treated, that he had a good life with freedom to roam, and that he had a quick death that was as humane as it could be. All that was good, but it was also hard. It’s much easier to buy chicken at the store because someone else raised the chicken (probably in a cage), butchered it, gutted it, skinned it, and cut it up. It is easier because we are much more removed from the process when we buy meat at the store.

Anyway, I know I sort of skipped the Questioning vegetarianism post I’ve been working on. Obviously, I’m not quite a vegetarian anymore. I will post more about that when I get the time. Really I will.

Butchering

June 28, 2009

We only have one chicken to butcher. It’s our surprise rooster, the one that was supposed to be a pullet. We are butchering him because he has turned mean. He attacks the hens for no apparent reason and has also attacked three people. He hasn’t done any damage, but even so, his behavior is unpredictable. I know there are ways to show him who’s boss, but since we have two roosters and four hens at the moment, I am not willing to do the work it would take. Plus, we have at least one Buff Orpington rooster and possibly another. That will give us at least 2 roosters and 23 hens. If we end up with two Buff Orpington roosters we might have another to butcher.

Anyway, that’s all the post for now. I’ll write more when it’s done, but there isn’t really much to write. We are butchering him ourselves because we need to learn how to do it. I’m sure it will be messy and not fun. Honestly, I feel a bit sad and squeamish about it, but I know it needs to be done. I don’t want to ever feel so casual about it that it’s no big deal because that doesn’t fit with my own morals, if that makes sense.

Right now the guys, which today includes Tim’s son, Sam, are trying to catch the rooster. This is not very easy with a free range rooster (though Tom pointed out it would have been easier to do this morning when he was still in the coop). Oh well. We are learning and I am sure we will make mistakes and learn from them. Sometimes that is the best way to learn and figure things out.