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Cutting up a whole chicken.
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Previously:
https://www.homemadetools.net/forum/...796#post124389
https://www.homemadetools.net/forum/...136#post172425
https://www.homemadetools.net/forum/...832#post175252
https://www.homemadetools.net/forum/...7307#post85468
https://www.homemadetools.net/forum/...153#post191702
Done that a few times I think. Chicken never knew what was coming!
No matter how you cut them up or you cook them, the problem with chicken is it always tastes like chicken
Did you notice the little pirouette the knife makes to get the meat from under the wishbone?
This almost makes sense!Quote:
Originally Posted by Frank S
I used to do 22 cuts per minute at a chicken processing plant, very cold and demanding work.
When I was a kid, my grandmother used to raise meat chickens, a couple rounds of plucking cleaning and cutting up a thousand of those nasty things was enough to swear me off chicken for a long time.Quote:
Originally Posted by mjollnirthorb
She made the best tasting fried chicken in the country but to me it still tasted like chicken. I don't mind slaughtering a hog or beef or just about any other animal then processing it and cooking it as long as it doesn't have feathers
We didn't keep thousands, But I despatched hundreds. And I agree that chickens have to be the dirtiest little animals I have ever worked with. Nasty little things actually. But a well fed meat chicken can be tasty. We kept ours eating all the normal outside farm stuff even though I only have 7 acres. Most of which is forest. Pigs were much cleaner. Both taste much better than store bought. But they cost more than store bought as well. Kind of messed up if you think it through. And we bought feed corn from a local farmer and potatoes and soybeans that I cooked for the pigs and chickens. They ate well so I would eat well.Quote:
Originally Posted by Frank S
It is not messed up that just about everything you raise or grow yourself will taste better. It is not phycological either, unless you are raising animals for the market place it is highly unlikely that you are feeding them the growth hormones and loading up their systems with massive doses of antibiotics. unlike all of the major growers are forced to do by guberment oversight regulations. The reason for these regulations are, meat products have to have extended shelf life to remain edible for weeks and in many cases months before it is processed packaged and sold. When was the last time you bought a ham that didn't say right on the package injected with water as much as 70% by volume . Just try finding a ham or a shank that has been fully cured wrapped in cloth and hanging above the meat counter instead of down in the refrigerated binQuote:
Originally Posted by mwmkravchenko
Produce is the same way much of it must be harvested long before a ripened state, shipped to a processing plant and gassed with ethylene to cause it to ripen but not spoil before making it to the counter.