Every year we butcher 25 meat birds. The Man and I can accomplish this in about 3 hours from start to finish. We skin the birds just because it's faster and better for me being on WWer's. After skinning and gutting them, we bring them inside, wash them off, and cut them up into parts. We then put all the legs and thighs in one cooler, and breasts and wings in another cooler, pack them in ice and put them in the shower til the next day. Once the meat is all cooled out and chilled really well we package it up by parts. Legs in a package, thighs in a package....etc. We bone out the breasts and cut the wings into "drummies" and then pacakge everything up. This works out really well for us. We are then left with 25 very large chicken backs. I package them up and freeze them until I'm ready to do something with them.
Yesterday was the day! The Youngun and I went for a jog early in the morning. Then we came home, did chores, and ate breakfast. I got the backs in the pressure cooker to cook while we did our homeschooling.
I season the backs with a bit of seasoned salt, some thyme, and a little garlic powder. Then I put in some water put the lid on and let 'em cook. I usually cook them about 25 minutes, starting timing once the pressure is about 11 lbs.
Then after the pressure goes down, you open the lid and pick that chicken! I always save the broth and can that up too. Once I get all the chicken picked, I put it in a stock pot, add ketchup, brown sugar and lots of chopped onion. Then I simmer it on the stove.
It's sooo yummy good! The Youngun and I then had some for lunch before I canned the rest of it up.
To can it, I put it in hot pint jars, wipe the rims clean, put a simmered lid on and tighten it down. Then process it in the pressure canner for 75 minutes....and........Voilà!
Yummy meal in minutes!
My favorite part is listening for those beautiful pops as each jar seals up. This is the second batch of backs I've cooked up and canned. The first batch I just canned plain chicken to use for chicken tacos, soups, or anything else you'd like to use cooked chicken in. This batch I got 6 pints of BBQ and 6 pints of broth for the pantry.
Nothing like food you've raised, butchered, and processed yourself!
Till next time.......GOD BLESS......
What a great way to use the backs! I'll have to do this next time we do chickens around here. Thanks for the great idea. Have a wonderful day!
ReplyDeletewow you're so creative! I have a pressure cooker but I haven't done much with it yet...
ReplyDeleteWhat a great way to use every bit of the chicken. We butchered chickens for the first time last year. I am excited to try it again this spring. Sounds yummy! What kind of chickens do you raise for butchering?
ReplyDeleteLooks good!! 25 chickens in 3 hours!! Even skinning it took me and a friend 5 hours for 15... Now if my husband helps it goes Much quicker!!lol
ReplyDeleteThanks for the comments ladies! We raise Cornish X for meat, butchering them at around 12 weeks. They grow fast and give us huge breasts and legs. 4 legs will feed the three of us, and 1 split breast will make enough chicken tenders for the three of us.
ReplyDeleteyummy! I'm bookmarking this page! I can't wait until we are on our own land and raising animals for eating. I went through your entire blog this morning, and I feel like I am learning so much from you and oneday I'll be able to try it out on my own.
ReplyDeleteI bow down to you and your mad skills! The only thing we butcher around here is cattle. And we don't do it. But you're right, home grown meat is the best.
ReplyDeleteAnd how was that jog? The weather finally cooperating?
Hey Wife! Yup, the weather is gorgeous! The jog was good! Having The Youngun along is really going to push me, cuz she's a lot faster than her ole Mama!
ReplyDeleteAwesome! I have my first 5K race a week from Saturday. Fingers crossed!
ReplyDeleteWhoo hooo! Good luck sista!! I hope to see photos!
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