| How it was |
|
First in series on how to
survive without government telling you squat.
|
Monday, November 29, 2010
Our Heritage Kept Alive
9 comments:
-
OregonGuy said...
-
Memories of the wafting steam of chicken-feather smell, and getting yelled at for not getting all the pin feathers.
. -
11/29/10, 1:44 PM
-
Anonymous said...
-
OregonGuy, I thought my memory was failing until I read your comment. The smell of wet and/or burning chicken feathers came to me instantly.
mary -
11/29/10, 1:59 PM
-
Anonymous said...
-
So, you remove the entrails AFTER you scald and pluck? Good to know.
Casca -
11/29/10, 2:30 PM
-
toadold said...
-
When Granny was impatient she'd walk out, and like a striking rattler would swoop and grab a chicken by it's neck. She'd swing it around about three times and the head would twist off. After the body settled down she'd hand the trim,de-feather, and gut task off. You had to make sure and save the liver and gizzard.
-
11/29/10, 3:42 PM
-
Anonymous said...
-
Maybe coddling kids to the extent of making them bubble boys and girls prevents proper low level exposure to these bacterium and a desired level of partial immunity. For the bacteria and their exposure to antibiotics instead of bleach or boiling water, it's just the opposite. We breed super bugs.
All the above because of the pussification and governmentation of our lives.
Lt. Col. Gen. Tailgunner dick -
11/29/10, 4:38 PM
-
Jinglebob said...
-
My favorite job when we cleaned chickens was removing the inside of the gizzard. I was very good at it and crowed like a rooster whenever I got one out intact and didn't spill any. Been years since I cleaned a chicken. Closest I come now was 3 rooster pheasants this fall. Much easier!
-
11/29/10, 8:00 PM
-
Kristophr said...
-
Not quite the way we did it.
Have the water hot and boiling. Gut the bird, then dunk it in the scalding water. Pull it out when the feathers start to loosen. Strip the feathers off the bird.
Dunk it a few more time if needed to get all the feathers.
Bird is still not sanitary, and needs cookin, but is much cleaner than it was. -
11/29/10, 8:19 PM
-
Fred Z said...
-
While the boy and I were gutting his deer, I kinda sorta mis-chopped the hip bone with my little hatchet and got some intestine adjacent to the deer's Obama, right next to it's great big huge palins (Oh yes my son, palins are male things, what the Brits call Bollocks, which are unrelated to Obamas, which have none).
A wee bit of shite leaked out of my hatchet slash. We rinsed it off and all but then we ate the meat anyway. Savages we are, yum yum. -
11/29/10, 11:29 PM
-
OregonGuy said...
-
The "gizzard" is where the chicken converts whatever it has eaten into a form that its body could assimilate.
Chickens don't have complex digestive systems. If you are a human bean, chances are you have had an episode known as "acid stomach." Chickens? Not so much. To reduce the feed that chickens take in, they developed a special muscle (muscles mean meat!) to help them digest their food intake. This special muscle, the gizzard, filtered the bird's intake through it's gastro-intestinal system, holding onto the small bits of gravel and rock that a chicken picked up while "pecking", and deposting these flecks of stone into their gizzards. There, as their alimentary canal wended southward, the small rocks, sand, pebbles would reside, and act as a rock-crusher would, contracting around the food passing through the canal until the result was a paste that would allow the uptake of the nutritional contents of the food consumed.
So...you have a strong muscle. Crunchy, but tasty.
Ah! Gizzard.
. -
11/29/10, 11:41 PM
Subscribe to:
Post Comments (Atom)