Cornish Cross 2025

[CrealCritter]

I like fried chicken livers and gizzards. Don’t like any other kind of liver.
Once I bought nearly 70 pounds of beef liver for the dogs. 17 cents a pound, was so excited! I found a readily available source of meat for the dogs. Only one problem, they didn’t like it any better than I did.
Raw—blech
Fried—nope
Boiled—not hardly

Finally I snuck chunks into canning quart jars of chicken parts I was canning for them. The chicken masked the smell and taste. I didn’t make that mistake again.

But then again... nothing like liver and onions with cornbread. I get a taste for it once or twice a year. I think it's because my body is craving something that beef liver has a lot of that my body needs.

Jesus is Lord and Christ

 

[flowerbug]

But then again... nothing like liver and onions with cornbread. I get a taste for it once or twice a year. I think it's because my body is craving something that beef liver has a lot of that my body needs.

pretty likely. for me it is about every other month that i like some braunschwieger, but i am also trying to cut down on the processed meats like sausages (and hot dogs) but lo-and-behold i've just changed over to eating some cans of spaghetti-o's with meatballs (which is probably nearly as bad as hot dogs, but they don't seem to be so loaded with fat and salt so perhaps they're ok in comparison, but they are things i wouldn't want to know what "mechanically separated chicken" really looks like but i'm sure it's close to the pink slime stuff that was talked about some years ago that was coming out of the meat packing industry for beeves...).

it's a cheap and quick meal for me (like canned sardines - but i'm sure those sardines a heck of a lot better for me than the s-o's) and there are times when that is exactly what i want because i'm in the middle of something and don't want to get too distracted by cooking and eating.

 

[farmerjan]

I love beef liver, coated with flour, sauteed, with sauteed onions....... No one else in my family could stomach liver but I love it... never had chicken livers... my mom always cooked the gizzards, liver, hearts, she called them the giblets....that used to come stuck inside a whole chicken when she would buy them... do they still come that way??? I haven't bought a whole chicken in years... there are plenty in the freezer...

 

[murphysranch]

I've never fried my Foster Farms chicken livers. I boil them for the dogs (hahaha) and use them and the broth as supplement to their dry dog food. I'll have to try them fried.

 

[CrealCritter]

Fried chicken livers coated in flour and fried lard ain't to bad. I dont get a craving for them like I do with beef liver. Chicken livers make great catfish bait though.

Us who raise chickens and turkeys need to be aware of gizzards though. Every fowl I've processed that I've grown, the gizzards contain pebbles and bits if grass, food, bugs or whatever they eat when they free range.

Jesus is Lord and Christ

 

[baymule]

I had neighbors come over yesterday morning to learn how to process a chicken. A couple, maybe early 50’s, they were excited. She wore shorts and of course was splattered with blood. She took it well.

I showed them how to carry the chicken, wings held against the body, firm grip, most importantly—butt pointed away from ME!

I positioned the chicken in the metal cone and had the man hold the legs, while I pulled the head out of the narrow opening of the cone. I explained that letting the chicken flop around bruised the meat. I explained not to cut the head off, but to cut the throat. The chicken is usually unconscious in seconds and the brain tells the heart to keep beating, thus the meat is bled out. Using a killing cone is the most humane way I found to slaughter a chicken.

I had saved 4 of the chickens given to me, so then they tried it. One held the feet, the other cut the throat, the next chicken, they switched places.

We laid chickens on an outdoor table, cut off heads and one foot. We scalded a chicken, using the remaining foot to dunk it in the hot water. Cut the foot off, put in chicken plucker, count to 10, turn off plucker, take out chicken. Ta-Da!

Then I showed them how to gut the chicken, cut the bile duct off the liver, cut the gizzard, wash it and peel the yellow lining off. Wash, wash, wash. We took the chickens inside and I showed them how to cut it up and vacuum seal the parts.

They did really good, they were proud of what they learned and I sent them home with a chicken.

 

[CrealCritter]

I had neighbors come over yesterday morning to learn how to process a chicken. A couple, maybe early 50’s, they were excited. She wore shorts and of course was splattered with blood. She took it well.

I showed them how to carry the chicken, wings held against the body, firm grip, most importantly—butt pointed away from ME!

I positioned the chicken in the metal cone and had the man hold the legs, while I pulled the head out of the narrow opening of the cone. I explained that letting the chicken flop around bruised the meat. I explained not to cut the head off, but to cut the throat. The chicken is usually unconscious in seconds and the brain tells the heart to keep beating, thus the meat is bled out. Using a killing cone is the most humane way I found to slaughter a chicken.

I had saved 4 of the chickens given to me, so then they tried it. One held the feet, the other cut the throat, the next chicken, they switched places.

We laid chickens on an outdoor table, cut off heads and one foot. We scalded a chicken, using the remaining foot to dunk it in the hot water. Cut the foot off, put in chicken plucker, count to 10, turn off plucker, take out chicken. Ta-Da!

Then I showed them how to gut the chicken, cut the bile duct off the liver, cut the gizzard, wash it and peel the yellow lining off. Wash, wash, wash. We took the chickens inside and I showed them how to cut it up and vacuum seal the parts.

They did really good, they were proud of what they learned and I sent them home with a chicken.

Some people who haven't processed before say "my grand ma, use to just wring their neck" I say to them and store or cook a chicken full of blood? Then they scratch their head. Wives tails... they never processed a chicken in their life. But they want to tell you how to do it, based on what someone told them.

P.S. the metal cone you speak of used to called a killing cone. But they replaced the word killing with restraining. So now it's offically called a restraining cone

Jesus is Lord and Christ

 

[Simpleterrier]

Really your dogs won't eat liver?? Hmmm must need a real dog. Hahaha mine eats better than anything else. Also like and onions are great same with chicken gizzards and livers. Anyone ever eat a Parson's nose???

What's your chicken sausage recipe????

The best cut is a skin on deboned thigh.

 

[baymule]

@Simpleterrier
This is the Sissy Sausage recipe, needs more red crushed pepper. LOL

This is “instant” recipe. LOL 2 tablespoons per pound of ground chicken. Or more, or add cayenne.