Sunday 23 December 2018

Christmas Dinner prep

I managed to get a bit of our Christmas dinner sorted on Thursday.


I picked out the biggest meat bird we have and processed him ready for the table.

It's good to rest the meat for a few days before cooking if you can.  I dressed it just before lunch, it started to rain so I might not have got all the feathers off.


I was really impressed with the size of the bird. Dressed out it weighed 8lb 4oz! Bigger than some turkeys I've seen for sale and I always think there's more meat per lb on a chicken compared to a turkey.

I couldn't quite believe it! This should feed us for a good few days. The rest of the birds look around this size as well as I've let them all get bigger this year before slaughtering. I need to have a good clear out and organise of the freezers so I can get the others done and int here to feed us through the spring.

Looking forward to Christmas dinner now! This with some sausage meat stuffing, loads of potatoes and veg will be just lovely!

8 comments:

  1. A Really big home reared meat chicken is something I really miss from smallholding days. Nothing ever tastes as good

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    1. I'm really looking forward to it. Should be super tasty. Got lots of sausage meat from our village butcher as well.

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  2. Congratulations on such a large bird. You should be proud of how much you've produced yourself.

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    1. It's the biggest bird I've ever produced. Not so much veg this year but I plan to do loads next year.

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  3. The flavor you'll get from your bird will be amazing. Letting them get 'older' than the store bought ones helps, plus they are fed better by you, and their muscles get exercised more too. Enjoy the rewards of your good husbandry and preparations with your family! I so enjoy your posts.

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    1. It's funny you should say that. We had a supermarket bird the other day for the first time in ages, it was tasteless, like eating cotton wool!
      Can't wait to eat this now.

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  4. Our neighbour gave us a 6+lb chicken, you have us beat. I have heard you need to cook these big gals slowly, any hints? Warmest wishes to you and your beautiful family.

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    1. Just cover it for over half the cooking I'd say. We wrap in tin foil for at least half the time. Cook on a slightly lower heat as well, like 180 for most of the cooking time and maybe turn up to brown off at the end. It'll be covered in bacon as well and lots of butter because it's Christmas!

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