Fall always seems like such a busy time. Getting everything ready for winter. Preparing for the holidays... there's just so much to do and hardly any light to do it by.
We butchered the chickens this past weekend. It went smoothly. We beheaded them with a hatchet this time. Then strung them up to bleed out. My brother came to help out and showed us some pretty nice field dressing techniques he learned from all the hunting he does. We had 5 roosters and we skinned 3 of them. That made my job a lot easier!
Yesterday preparations for Duck Jerky also began. I skinned and deboned 2 ducks for Parker to make into jerky.
So, with all of these skins and carcasses laying around today is soup day!
On the stove now I have chicken stock cooking and duck fat rendering. Due to an oversight last night one of the duck carcasses got put in the freezer so, I will make duck broth tomorrow and render more fat. For supper tonight we are having Creamy Chicken and Wild Rice soup in bread bowls. I'm not much for baking so the bread bowls are an experiment. And, we don't have any wild rice. I'm debating between regular rice or noodles. I'll let you know how it goes.
No comments:
Post a Comment