Comments on: Gertrude and Lobelia

By: Katie

Katie — Tue, 04 Nov 2008 02:08:06 +0000

Great post, Devin. I was, also, a little apprehensive about butchering Gertrude and Lobelia, but we were very respectful and thanked them for their service to us, as well as thanking God for their lives. Once the initial arterial cut was made, however, my nerves calmed and I became all business. I was surprised that my squeamishness with the guts vanished, and I was comfortable cleaning the carcasses out.

It was satisfying work and has given me a new appreciation for food. I wager that we will eat less chicken because we have more respect for it now and won’t take it so for granted. The chicken carcasses are quite skinny because these were laying hens, not meat birds, so I will probably just use them to make chicken soup.

By: Amy

Amy — Mon, 03 Nov 2008 16:41:25 +0000

As much as I dream of living the farm life one day, I am afraid of dead things. There is no rationally explanation, I just am. So whenever I cringe at the thought of ending the lives of our chickens one day, Chris ever-so-kindly retorts, “and you want to live on a farm!?”

So I have begun a list of people we could farm with that would do the killing for me. Okay, so one family a list makes not, but now that I have added you, I am up to two! And two a list does in deed make.

Enjoy your chicken!

By: Courtney

Courtney — Mon, 03 Nov 2008 04:34:17 +0000

Ah, chickens. i have memories of slaughter, both as a child and at madonna house. I actually really enjoyed the activity; does that say something bad about me? or maybe it was the company and conversation! good times………..and i actually found plucking to be fun as well.

By: Rachele

Rachele — Mon, 03 Nov 2008 03:29:40 +0000

It is very solemn work to slaughter animals you have raised. It is a great kindness to the animal I think that they be slaughtered gently, at the hands of someone who has loved them. It provides the full respect that is due to their life. I’ve always felt strange about it too… I hate starting. I have always felt strongly that if I could not participate in that part of food production that I had no right to eat meat. However, once you get into a rhythm of it (if you process several in the same day), it seems to get easier.

In the past I’ve found it best to tie poultry up by the feet, they get very calm and then no one has to hold them while they are fluttering about after you make the cut… I’ve heard of cones for-sale that serve the same purpose.

Great call on skinning instead of plucking… there is nothing worse than the smell after you dunk the poultry in hot water. The smell stays with you for life! =)