THE WHOLE BIRD - Episode 72
Good morning patrons
With some cooler weather finally here it was time to take care of our exploding chicken population. We weren't complaining as there are only 2 chickens left in our freezer since we processed 40 meat birds this time last year. I cannot believe it has been a whole year since we processed those birds, but our freezer told the tale, time flies with a little bubba in the fold!
We are gearing up for more processing and harvesting later this month as we've decided we want to relieve ourselves of pig responsibilities this Summer. We are looking forward to sharing a bit more time adventuring off property with you when the weather turns hot, dry and dusty at the end of the year.
We wish we could say the departure of our pigs will bring more peace to the property but the arrival of a hungry gutted milking cow means the valley is filled with her constant moo-ing. Fingers crossed we have a bit of pasture for her to enjoy in a month's time! The ground is finally damp after the last week of rain and we have a week of warm weather forecast which we hope will bring us some solid germination and growth. We know the seed bed is there now! So, even though we left our life at sea (for now), it seems we are just as reliant on what the weather brings us to determine our future plans.
With that, we are going to get outside and enjoy some of this Autumn sunshine. We really need to attend to our neglected garden! As always, we hope this post finds both you and you loved ones happy and well.
With gratitude
Troy, Pascale and Constance
Comments (2)
As always, thanks for another lovely video. It is impressive to see how you are able to make use of the entire chicken. Looks like a lot of work to prepare everything. Pie looked delicious.
You're welcome Janet. The gizzards are definitely time consuming to process which is why I suspect they are not available commercially here in Australia, but we found them incredibly tasty. Just like the dark meat on the chicken but a bit chewier.