Re: Done the Deed II

From: Ray Drouillard (cosmicpam2_at_comcast.net)
Date: 09/04/04 

Date: Sat, 4 Sep 2004 17:08:17 -0400

"Anonymous" <nobody@paranoici.org> wrote in message
news:d3cd8bef60f41ba8518fd15a73d5e63e@paranoici.org...
> On Fri, 3 Sep 2004 23:03:37 -0400, "Ray Drouillard"
> <cosmicpam2@comcast.net> wrote:
>
> >We done the deed, too. Actually, I done the deed. That big rooster
> had
> >some tail feathers missing, and his tail was starting to get bloody.
> I
> >never thought it would happen to him, since he's at the top of the
> peck
> >order. Now. he's resting peacefully on the top shelf of our
> >refrigerator.
> >
> >A couple weeks ago, I had to do in a large broiler hen that had been
> >seriously injured by his attempt to mate with her. She was hurting
so
> >bad that I figured that stuffing her into the killing cone would be
> very
> >painful. I chose to do it quickly with a hatchet. Unfortunately,
she
> >jumped at the last second, and the job only got half done. I was in
> >such a hurry to finish her off that I managed to graze my left index
> >finger and put a nasty little gash in it. It's mostly healed now,
but
> >the lesson has been learned.
> >
> >The big rooster (I swear he weighed more than 16 or 17 pounds -- he
> was
> >a heavy beast) had to either be done in or separated from the flock
> >today, so I sharpened up my good hunting knife, stuffed the big boy
> into
> >the killing cone, and quickly slit his throat. He was unconscious in
> >about a second, and dead very quickly after that.
> >
> >I don't *like* doing this. It shouldn't bother me, but it does.
> Maybe
> >it's because he was originally supposed to be a pet, but turned out
to
> >be a broiler breed (Cornish rock), and turned out to be too rough for
> >the other chickens. My son is quite happy with the pullet that I let
> >him pick out to keep as a pet. She really is a very cute little
hen -
> -
> >a black Araucana mix with gold stripes, fluffy ears, and a rather
> fluffy
> >neck.
> >
> >Anyhow, I had also boiled some water so that I could loosen his
> >feathers. I couldn't dunk him all the way under -- even though we
> used
> >our biggest pot. I did it in sections, and most of the feathers came
> >out easily. Some of his skin got a bit cooked, though.
> >
> >When I was done, he looked like a big Thanksgiving turkey. The dogs
> and
> >cats enjoyed the neck, viscera, and organs. I think Sam is still
> >gnawing on the neck. I'm confident it'll be gone by tomorrow.
> >
> >Since Mary has to work the next three nights, we'll probably cook him
> up
> >on Monday night. I need to find a good recipe for stuffing.
> Meanwhile,
> >he's soaking in brine. We used a bunch of Kosher salt.
> >
> >Now, I just have to find some Amish folks who will butcher chickens
> for
> >us. I think the going rate is less than two bucks a bird. We are
> going
> >to be doing in about eleven birds. That'll leave us with something
> like
> >35 or 40 hens, and three roosters. Two are already with the hens,
and
> >we still have to choose a third out of the rooster pen. A few of the
> >black and white Araucana mix roosters keep escaping into the hen pen.
> >Maybe they know what's going on. LOL
> >
> >
> >Ray Drouillard
>
> A thoroughly evil prick you are. Lets hope one day you reap what you
> sow. Prick.

Hi Nick. I like your new handle.

Just to show that there are no hard feelings, I would like to cordially
invite you to come over and help us eat that bird. Or, if you would
prefer to try organ meat, you can come over after we do in the next bird
(maybe I'll make a guillotine, or maybe I'll just pound two nails into
the chopping block to hold his head). If you're impatient (we are
letting the bird 'rest' in the refrigerator until Tuesday afternoon), I
can try to retrieve the head, and then gently sauté's the comb and
wattles in olive oil with onions and puffballs. Or, I can extract the
brains (a couple grams), mix them with eggs, add garlic and hot pepper,
and cook them like scrambled eggs.

As for the family -- well, we prefer the muscles. This bird has some
serious drumsticks, and a couple pounds of breast meat. Even the wings
are big. Whatever we don't eat Tuesday evening is going to end up in
chicken salad sandwiches, chicken soup, chicken stir fry, or something
like that. I'm getting hungry just thinking about it.

Anyhow, 'ol Kevin looks like a Thanksgiving turkey right now. He was a
big, healthy bird. It'll be an honor to eat him.

Respectfully,
Ray Drouillard

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