Look! Chicken is ready - the creepy meats are nice and fat!We are working our way thru this batch and have some of them chilling in the fridge. We did two batches last week and did six more today. Mostly there are just hens left as we choose our "volunteers" based on size. Today's volunteers were just over 9 weeks old. Last week's were on track with the expected growth rate, but we were happy to have some larger birds.
Yep, thats my boot for scale. I wear about a 7.5 for reference.
Look what a difference this last several weeks has made. So far they all seem to be OK but when I part them up I'll see if there are any with the icky green muscle disease.
My pal, AL, is growing creepy meats out for the first time so I wanted her to see how much they can grow in a couple weeks. Also to remind her that here are my best tips for dressing chickens (warning! it has graphic details - but no pictures) - this link is about rooster day but it also applies to creepy meats.
A couple things struck us again today. So I thought I'd pass them along. The first, is that the creepy meats, unlike the older roosters, are really really easy to disjoint. Like... creepy easy... its kinda weird how easily they can be taken apart. My other pal FF, reminded me that its because they are so young - so we weren't so icked out. We kept thinking about this because the easily-parted-up thing is one of the chief reasons that meats are so darn creepy.
We also found a few with the weird leg thing but not as bad as our first volunteers last week. We had a couple that had trouble even walking. The fast grown causes structural problems and sometimes their legs can break just trying to hold up their own weight! Another reason why they are creepy.
We also had a couple with broken wings after the..um.. that is.. the "dispatching" part of the day. I'd heard about this from folks who dress chickens for sale. We hadn't experienced this before so it was kind of surprising.
Otherwise, everything went very smoothly. We skinned rather than plucked because we got such a late start and were in a hurry. As it was we ran out of daylight so we'll work on the rest of the meats next week. Until then I'm coming up with lots of ways to fry up this creepy meat in a pan.
And that is the creepy meat update. Happy Tuesday everyone!