This internet tutorial tells (and shows) you how to skillfully butcher a chicken in ten easy steps. Your instructor is Herrick Kimball, inventor of the world famous Whizbang Chicken Plucker.
Making Chicken Stock
UPDATE
August 2017
After ten years this web site developed significant technical issues and had to be reconfigured at a new web location.
Wow. This has totally inspired me. I just told my husband i want to order some meat chickens in the spring. What breed would you recommend? I currently have 17 dual-purpose chickens that will only meet their maker after their laying years are over. You can read about them on my farm blog. :) They grow so slowly though, even when I hatch out future generations and will need to butcher the excess roosters, it will be less than efficient in terms of feed expenses.
The ultimate stock-making device is, of course "brew-pot" made for use by home-made beer brewers. It's a big stainless stock pot (20-60 qts) with a spigot and ball valve welded into the side just above the bottom. That way you don't have lift the kettle when it's full of hot stock, and best of all, when you drain the pot, you drain it form the bottom and the fat stays floating on the liquid, viz. fat free stock. I got mine from www.WilliamsBrewing.com, but they are widely available. Tehy rang ein price from about $100 to $250, and are great for cooking up anything big - think beef stock, vegetable stock, bee food, and, obviously, beer.
You are so missing out by not putting the feet in your stock. Seriously.
I get whole chickens at our Asian market - they are cleaned, but still have the head and the feet attached, so I was reading this fascinating at how I've been de-heading and feeting it incorrectly.
This is great info! My husband is butchering his first chicken as we speak...after religiously studying your site. I wanted to ask if you can use the 'cold can' method for your stock canning. I don't know if you still check in on this blog... Thanks! (dkmail123@yahoo.com)
The DH and I got a rotisserie chicken from the store (no butchering chickens for us yet, still in a city apartment), and this reminded me to boil it down and make some broth.
Can't wait to pull it out of the freezer and make some stew this fall! :)
I am so thankful for your tutorial. I learned SO much. I wanted to give you some vital info also. When you make chicken stock there is a trick to really sucking all of the calcium and gelatin out of those bones. If you put a couple of Tablespoons (about 1 tsp per quart of liquid) of vinegar in the stock pot and let it sit there for an hour before you turn on the heat, Viola! The calcium content of the stock is actually tripled. So cool!
This is great. I butchered my first chicken last week without too much incidence and I am proud to say that I did everything pretty much like you said. There are a couple of areas that I might do differently after reading your blog. Most of it involves the vent, although I made sure not to contaminate. I will however start looking for a kitchen sink for a processing sink. Since I kill as I go right now, I won't need to keep up with cooling and packaging. However, I do see this in my future. The feet I have read make a to die for gumbo so I have cut off the toes and am freezing until I have a few. I am eager to report back on gumbo. Thank you for a comprehensive blog.
My Grandmother was a super cook. She ran a restaurant, and cooked for big groups. She always saved the feet and made broth with them. It is absolutely the secrect weapon for good broth or stock. Scald them (don't cook them) in hot water then dip them in cold water, and the skin peels right off. Looks awful, but the results are wonderful.
13 comments:
Wow. This has totally inspired me. I just told my husband i want to order some meat chickens in the spring. What breed would you recommend? I currently have 17 dual-purpose chickens that will only meet their maker after their laying years are over. You can read about them on my farm blog. :) They grow so slowly though, even when I hatch out future generations and will need to butcher the excess roosters, it will be less than efficient in terms of feed expenses.
The ultimate stock-making device is, of course "brew-pot" made for use by home-made beer brewers. It's a big stainless stock pot (20-60 qts) with a spigot and ball valve welded into the side just above the bottom. That way you don't have lift the kettle when it's full of hot stock, and best of all, when you drain the pot, you drain it form the bottom and the fat stays floating on the liquid, viz. fat free stock. I got mine from www.WilliamsBrewing.com, but they are widely available. Tehy rang ein price from about $100 to $250, and are great for cooking up anything big - think beef stock, vegetable stock, bee food, and, obviously, beer.
You are so missing out by not putting the feet in your stock. Seriously.
I get whole chickens at our Asian market - they are cleaned, but still have the head and the feet attached, so I was reading this fascinating at how I've been de-heading and feeting it incorrectly.
Mostly just hacking at it with a cleaver.
Freakishly cool.
This is great info! My husband is butchering his first chicken as we speak...after religiously studying your site. I wanted to ask if you can use the 'cold can' method for your stock canning. I don't know if you still check in on this blog... Thanks! (dkmail123@yahoo.com)
all I can say is WOW... I have been trying to figure out how to do this myself... thanks!!!!!!!
Mmmmm....looks so good!
The DH and I got a rotisserie chicken from the store (no butchering chickens for us yet, still in a city apartment), and this reminded me to boil it down and make some broth.
Can't wait to pull it out of the freezer and make some stew this fall! :)
I am so thankful for your tutorial. I learned SO much. I wanted to give you some vital info also. When you make chicken stock there is a trick to really sucking all of the calcium and gelatin out of those bones. If you put a couple of Tablespoons (about 1 tsp per quart of liquid) of vinegar in the stock pot and let it sit there for an hour before you turn on the heat, Viola! The calcium content of the stock is actually tripled. So cool!
This is great. I butchered my first chicken last week without too much incidence and I am proud to say that I did everything pretty much like you said. There are a couple of areas that I might do differently after reading your blog. Most of it involves the vent, although I made sure not to contaminate. I will however start looking for a kitchen sink for a processing sink. Since I kill as I go right now, I won't need to keep up with cooling and packaging. However, I do see this in my future. The feet I have read make a to die for gumbo so I have cut off the toes and am freezing until I have a few. I am eager to report back on gumbo. Thank you for a comprehensive blog.
My Grandmother was a super cook. She ran a restaurant, and cooked for big groups. She always saved the feet and made broth with them. It is absolutely the secrect weapon for good broth or stock. Scald them (don't cook them) in hot water then dip them in cold water, and the skin peels right off. Looks awful, but the results are wonderful.
Great tutorial, but I would definitely suggest not throwing out the feet. Chicken feet make the best soup imaginable.
Great tutorial, but I would definitely suggest not throwing out the feet. Chicken feet make the best soup imaginable.
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