Kitchen Garden Forum

Help

I will soon have to dispatch a number of cockerels (5) which I am OK with Alan Refail states in a previous posting that he hung his cockerels long legged for Three days can someone please explain


Kind Regards

Kevin

Hi Kevin

Since it was me who used the expression, it's up to me to explain.

When the bird is dead slit its throat from crop to head and hang upside down to bleed (a bucket comes in handy here). It is fairly important to kill him/them early morning when the crop is empty.

When the bird has bled but is still warm pluck him (easier than hand plucking a cold bird).

Then leave hanging by the legs in a cool place for at least two but not more than three days.

After that time cut off the feet, head and neck, draw the innards taking care not to break the bits leading to the vent. Then, if you want, cut and clean the gizzard and keep the liver. Wash out and dry thoroughly.

The above is not a set of instructions - just how I do it.

Happy eating

Alan

HI Alan

Thank you for this, As this is only the second time that I have had to do this I am grateful for your help and as they say good Preparation prevents a poor performance.


Thank You

Kevin

Interesting to know how it should be done but those of a delicate disposition and meat hyprocrits like me should have looked away when this thread started !

Hi Primrose

You don't know how lucky you are - I had intended to post a video but decided against it