It was before I left the customer service job from Hades that I began brooding a group of lucky 13 chicks. Little Cornish mutts. Blacks ones crossed with an interesting array of other breeds. And clearly a group with some cute little gallitos in it.
Well, the feathered piggies grew up very fast. About a week ago, a couple of the more obvious roosters began practicing their early morning throat trumpet scales. We’ll call them Placido Domingo, and Luciano Pavarotti. Placido had, predictably, more round and even tones, and Luciano could get shrill if he thought he was being ignored. Their practice crows became the group’s “Hey!!!!! The food dish needs a refill NOW!” battle cries, see. We dispatched them on Tuesday morning. Early. Offerings of cracked corn, some poppy capsules, and super sweet persimmon accompanied them on the kitchen counter as I went through the process of detaching and washing up their heads. These two didn’t necessitate tobacco, which I associate more as a summertime offering. Their tastes were very simple. Chicken crack, er, organic cracked corn, sweets, and seeds. No silliness of trying to get the boys drunk before dispatching them either (I told the dood that some people do this and he wondered aloud if the booze goes down the trachea or the esophagus when people do this, and can they even tell?) No, I let the troop out to run victory laps over their favorite section of yard, flapping their wings and posturing at one another, and the dood grabbed the biggest roosters who looked the most digestively complacent (this is descriptive, not a joke… these birds will snarf up everything in sight and then crash where they are, feet tucked under, and nap a spell before they jump up to do it all again) and we went through it, giving thanks for their flesh and sending them into the Great Poultry Beyond.
It was gratifying to find pecked up and gobbled down lamb’s quarter leaves, grass, worms, and sow bugs, in these guys’ gizzards and crops. There’s one approach to chicken dispatching which dictates that the responsible farmer must isolate the birds for a day, no feed, so that their gizzards and crops are empty, and so that their poop chutes are as well. Screw that. Chickens live to eat, and I would rather process birds who feasted last night, slept it off, and then foraged a bit this morning, than birds who went hungry and were distracted and stressed by it. And regarding empty poop chutes, you just don’t see that unless you are dispatching a broody bird who hasn’t eaten much for days. It simply comes with the territory and requires you to work clean and continuously rinse your bird and knife. Common sense.
Going forward, our next group of meat birds is going to pasture like mad, and the organic feed will supplement the fruits of their scratching, digging, pecking, and grazing. We’ll save money this way, for starters.
So, we have chicken meat for our holiday tamales on Sunday, we’ll be getting several meals out of the bird I roasted last night, and the cats have done their share of feasting as well. For the first time, I felt confident enough to give raw tidbits to Lucy and Pancho, and not worry about them getting food poisoning.
Just a basic example of not wasting, I caught the blood from the birds and cooked that up slowly into a thick jelly, which was diced for the cats. Lucy likes it, Pancho loves it. It took them a couple days to consume it. As for raw, I diced up the hearts, cleaned out gizzards, and livers, and chopped the lungs in half, and presented those. Pancho’s a lung cat, Lucy is a liver and heart aficionado. They love the gizzards, too.
So these are mixed Cornish meat birds. Mixed with what? Looks like Americauna, Rhode Island Red, black Australorp, and probably Delaware, as well. Placido had psychedelic wings. Shades of black, purple, and green. I actually saved one for drying/preserving in salt.
They’re way easier to pluck in entirety than a hen who is being culled, being younger animals, but because they are not particularly fatty, I wound up skinning both of them to just avoid removing the pin feathers with my needle-nose pliers. The bird who was roasted last night had some fatty strips of bacon placed over the super lean body parts, just to seal in some moisture, but I could see a body brining a few birds before roasting them, too. We’re still using the pithing and bleeding out technique for dispatch, which makes for calm birds and much looser feathers for plucking.