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How do you make the most out of your chicken flock? Matthew Wilkinson shares his thoughtful and practical perspective on the difficult task of processing your chickens. Early Foraging Lessons In middle school, I was obsessed with the book Stalking the Wild Asparagus by Euell Gibbins. I’d rush home from school, grab the book, and […]Read more »
Knowing the anatomy of poultry can help you butcher more efficiently. Learn about the placement and processing of gizzard, crop, perineal gland and other internal poultry organs. How to Begin Before attempting to slaughter or butcher an animal, you must perform enough preliminary research to ensure that the work you do is efficient and humane. […]Read more »
Matthew Wilkinson shares the early lessons he learned about raising and processing chickens. That Initial Excitement As soon as my daughter had blown out her fifth year birthday candles, I saw my opportunity. I approached my wife, knowing she was in a weakened state from this joyous celebration. I did not hesitate however, blurting out […]Read more »
Stories from the good ‘ol days (while processing chickens). We did it…Hubby and I (along with my parents) processed some chickens. Don’t worry…I’m not going to detail the butchering process. Instead, I’m going to tell you how we learned more about the good ‘ol days. You know the good ‘ol days when life was simpler, full […]Read more »
by Jennifer Sartell Well, the deed is done. Just as hard as I expected … just as hard as the year before. If you read my post from last week Thankful for Turkeys, you’ll know we were processing some of our turkeys and chickens this past weekend. The day started out cold and solemn. Our […]Read more »
by Jennifer Sartell Grilling season is upon us! And what better way to make use of your outdoor cooking space than homemade sausage! Making chicken sausage is fun and easy, and a great way to utilize home-raised chickens that might be a little on the tough side. In my post Tough Meat, Tough Decisions, Intro […]Read more »
by Jennifer Sartell Making your own chicken sausage can be an interesting project, and a healthy alternative to store-bought meat. Especially when the process starts in your own backyard! I made this recipe a few years ago after we processed chickens for the first time. That year we owned 15 roosters and it was getting […]Read more »
by Suzanne Roark Thinking of raising up a turkey for Thanksgiving or any other holiday or for any day really? Here are a few bits of advice and knowledge I’ve picked up in my experiences with turkeys. Just a few short years ago the choices for the average person to have a fresh turkey were […]Read more »
by Suzanne Roark Processing day actually starts the day we bring home our day-old meat chicks from the feed store. Being Cornish Cross or Jumbo Cornish Cross means we only have a scant eight weeks to prepare. The very first thing we do after the little chicks are under the heat lamp and fed is […]Read more »
by Suzanne Roark When we first began raising chickens it was strictly eggs we were interested in. Somehow after a few years of raising the egg-laying kind, we started to think about raising the meat kind. I searched the internet for answers on how to raise them. I knew vaguely that the “meat” kind was […]Read more »