When you live out in the country you raise your own food. One of those foods is chicken.
Chicken doesn't come, naturally, frozen and freeze wrapped. They come from a feathered fowl that lived some part of it's life someplace. (brilliant, huh?)
I grew up in the country and when we wanted chicken we went to the chicken coop and grabbed a few.
It wasn't pretty, but when you grow up with it it ain't no big thang.
You grab the chicken by the head, give it a swing up and over your head like you're pitching softball and just at the end of the delivery you jerk it back, breaking its neck.
You then hang the broken neck chickens from a line by their feet, cut their throats and let them bleed out. You don't want all that chicken blood in your fired chicken.
After they bleed out, all over the ground, you dip them in a big pot of boiling water for a minute or so to soften up the flesh. You want it just soft enough to yank out all the feathers. You don't want to be mixing feathers in your fresh chicken meat.
AFter ripping off all the feathers you gut them by slitting up from the anal orifice towards the breast. You reach in and rip out all the guts, being careful not to damage their gall bladder. The gall baldder will give it a nasty, raunchy taste if mis handled.
You now have a chicken ready for cooking.
Enjoy!
Chicken doesn't come, naturally, frozen and freeze wrapped. They come from a feathered fowl that lived some part of it's life someplace. (brilliant, huh?)
I grew up in the country and when we wanted chicken we went to the chicken coop and grabbed a few.
It wasn't pretty, but when you grow up with it it ain't no big thang.
You grab the chicken by the head, give it a swing up and over your head like you're pitching softball and just at the end of the delivery you jerk it back, breaking its neck.
You then hang the broken neck chickens from a line by their feet, cut their throats and let them bleed out. You don't want all that chicken blood in your fired chicken.
After they bleed out, all over the ground, you dip them in a big pot of boiling water for a minute or so to soften up the flesh. You want it just soft enough to yank out all the feathers. You don't want to be mixing feathers in your fresh chicken meat.
AFter ripping off all the feathers you gut them by slitting up from the anal orifice towards the breast. You reach in and rip out all the guts, being careful not to damage their gall bladder. The gall baldder will give it a nasty, raunchy taste if mis handled.
You now have a chicken ready for cooking.
Enjoy!
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