Rooster Slaughter Day – In the Kitchen at the Blush Family Farm

Yesterday we slaughtered four roosters.  John is going to do a post about the experience of slaughtering, I’m going to post about what we made after!  I will add a link to this article once he has posted his!

Becoming self sufficient and raising your own food is a series of trials and errors.  This is true for gardening, cooking, canning, chickens, water collection, etc….  Rooster slaughters are particularly mixed for me because I am a vegetarian.  I feel full of gratitude every time one of our birds becomes food for our family and love sharing this experience with friends and family.  With that being said, its hard for me to actually consume the birds as I have been a vegetarian since 2003 and become physically ill when I eat the flesh.  I can, on the other hand, eat the broth from bone soup quite easily.

So every time we do a slaughter I enjoy the challenge of figuring out what to do with the meat.  Here is what we did this time, including any lessons learned.

Our first bird was barbequed on the grill.  I didn’t get any pics, but it was a hit!  After the slaughter was over we let the meat breathe for a few hours and seasoned with fresh garden herbs and some dried herbs.  John started the grill mid-day and we smoked the bird for 4 hours.  Of course, free range home grown chicken is more tough than factory farmed chicken, so some of our guests made comments about the tough texture.  Those who had consumed backyard chickens before LOVED the dish and ate most of the bird.

The second bird was used to make two things.  Our first attempt at chicken jerky and bone soup.

You can find the recipe we used for the chicken jerky here.

The bone soup didn’t go as well as planned 🙁

In the past we have cooked our chicken, bones, feet and all, in water for about 24 hours to make yummy broth.  This time we did the same, including lots of garden veggies and fresh herbs.  See the picture of all our garden selection added to the soup!

The first problem happened when I overflowed our Berky Water filter.  To not waste good filtered water I poured two pitchers full of water into the soup that had been cooking for about 3 hours.  This watered it down so much it tasted very very bland.

To overcome this, I upped the heat, removed the lid, added more spice and added flax seed mill to thicken it up.  Then, for the overnight cook, I put the stove on low and went to bed. Unfortunately I woke up today to a burnt taste in the soup.  I’m not sure what to do to over come the problem, but its still sitting on the stove with only one bowl consumed by me. I think it was turning up the heat to steam off the water.  I wish I hadn’t done this, but alas, I did.  Have you ever burnt soup?  How do you overcome this?

I’m bummed about the soup and feel obligated to eat it nonetheless, since one of our birds gave their life to make it!

To see more photos of the day, please visit our family blog


2 Replies to “Rooster Slaughter Day – In the Kitchen at the Blush Family Farm”

Leave a Reply

Your email address will not be published. Required fields are marked *