
Patiently he showed me how to cut the head off and remove the crop without tainting the bird's flesh and like a surgeon he helped me to to understand the somewhat complicated workings of guts, viscera and gizzard. We cut off the feet with garden scissors, and removed the livers to be cooked later whilst all the time bantering about this and that..
In a matter of minutes he had dressed the first bird, and only a few minutes behind him, I had finished my first! and it was surprisingly easy! We cleaned the bird with care , and by doing so, I felt that the whole effort of killing the roosters was worth something.I was secretly quite proud of myself.
Now,I know I am not going to get into the habit of killing birds for the table, but I have found the whole experience of the last few days, sobering, useful and in a strange way very respectful to the birds involved.
I cooked the large Buff cockerel this afternoon,(below)....which was tasty enough......But I have to say that I am so happy that I didn't Kill Bill.........

I rang and gave them a sob story of four desperate "bladder overflowing terriers" trapped in a berlingo and within half an hour a dog loving AA man with his van, who had put me on a priority call, had broken in to release them. I could have kissed him!

The war memorial outside has been re landscaped too,and shrubs and turf has been laid where before there was nothing but scrub and dirt.
Tomorrow's opening is a celebration of a much used and much loved local landmark. I am so looking forward in attending
I think I should let you know, I shall be a vegetarian on Saturday.
ReplyDeleteSee you then, Jayne xx
what a day !! having never dressed a bird, i really enjoyed hearing it wasn't so bad, but that darn murphy won't leave you alone - peace
ReplyDeleteJob well done my friend!
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