A Farm to Table Thanksgiving and a Degree of Meat Independence

| 1/14/2016 2:11:00 PM

Jennifer Quinnbuckeye

As November approached I knew I’d need to eliminate a couple of young roosters from my flock. So it was time to add a new homesteading skill: butchering a chicken. Though I have Harvey Ussery’s book, The Small-Scale Poultry Flock, with its detailed, illustrated instructions on butchering, I didn’t feel confident tackling it on my own without at least observing it first.

So I prevailed on a friend who’s very experienced with this to give me a lesson.  The deal was, she would demonstrate the process with one bird and keep that one for her own use, then help me with the other one, which I planned to roast for Thanksgiving. My friend is one of the kindest, gentlest people I know, so having her in charge made it seem more okay to be engaging in this seemingly brutal act.

Here she demonstrates a cut:

Lynn demonstrates

... and I tackle the job of plucking a bird:

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters