I see what looks like ‘meat’ chickens! I have accumulated 4 pasture raised meat chickens - didn’t realize I had that many until I was reorganizing the freezers.
One of the chickens is currently in the fridge to thaw for a couple of days. I plan to roast it with either Ina Garten’s recipe (more of the ‘classic’ variety) or a Peruvian chicken recipe I saw that looks delicious. I’ll probably spatchcock the bird, too.
“I’ll probably spatchcock the bird, too.”
That makes so much sense - more crispy skin and less cooking time.
I roasted a 6 pound 8 oz chicken this past week. She was HUGE, so I have lots of leftovers to make other ‘stuff.’
I used this recipe that is ‘Beau Approved:’
It calls for a smaller chicken, (4#) but even the 6#, 8oz. one was done (I temped it) in the same amount of time, which surprised me.
I suppose it would be possible to buy a plucker and rent it out or hire oneself out to homesteaders or small farmers for a fee or a percentage.
(I know...too much time spent with Organic Gardening or Harrowsmith or Acres reading material!)
Now, I think that the pictures at the link back is interesting! Its a covered movable chicken yard....after they get all the ticks and bugs in one area you can shoo them back into their coop and lock it, then pick up the cover and move it to a new section of yard or garden, re attach the coop to the yard, open the door and let them out in a the new area to forage!