We picked up our 15 chickens on Sunday
We let them “rest” for a day or two in the fridge, making it easier to cut up.
I leave some whole.
Mom got me an early christmas present, a food saver, which has made the process easier. I am confidant that the birds will be free of freezer burn. They could last a year or more in there, but we eat them up before that happens. Nice to know we have food for the winter. We have been doing this for a couple years now, and have it worked out that we are usually on our last bird end of May, which is around the time of the first chicken day.
I know people think it’s weird that we choose to spend our Sunday processing chicken. Even more odd is how kind of bummed I get after the last chicken day. We started going out to the farm to get more connected to our food and now we have these great friends. I look forward to seeing everyone, talking and laughing while wrist deep in chicken guts. Sharing a meal with folks who believe like we do in real food, humanely raised meat and supporting local farmers/business. I am glad that I met Anna at the Grandin Market in 2011, she was the only vendor selling chicken at the market at the time. I had done a search to find local chicken and Bramble Hollow seemed to be one of the only farms doing it at the time. If you go saturday, there are a handful of folks selling birds, maybe you can find a farm that will let you take a tour of the farm, and eventually let you start bagging, and when someone who usually helps out on the table goes off and has a baby, you might be one of the people they ask to help you do this. Brent and Anna are always so grateful and appreciative of us coming out to help with the work, but we talk about it every drive home away from the farm how we feel like the lucky ones!