What Happens To The Rest of The Bird?

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:40):
Welcome back Poultry nerds.
Today for this episode, we'regonna answer a question that
some of you may have asked.
Some of you may have not, but Iguarantee you when you read the
title of this week's podcast,you were like.

(01:02):
What really did happen to therest of the bird?
Where did it go?
You know, what you think aboutit and what does everybody do
with the rest?
Not many people talk about whatthey do with Mount poop more.
Um, and that's a thing that,people could tune into Quail

(01:22):
Mania and see what to do withthat.
But this week.
Jennifer, what happens to therest of the bird?
Oh, I use like every littleteeny tiny piece of it.
Nothing goes to waste aroundhere.
Do you wanna start with the bigbirds and go down, or you wanna

(01:43):
start with the little birds andgo up?
Okay, so tell me this.
Everybody knows that quailespecially, they're just looking
for new ways to go.
So what?
What?
You know when you, let's say youwalk through in the morning and
you say hi to all of'em andeverything's good and you come

(02:05):
back an hour later and one of'emjust laying over.
What do you do with it?
Well, that one, we'd be pigfood.
We have pigs.
You have pigs.
Those ones would be pig food.
If you don't know what's wrongwith it, then you don't want to
eat it.
And quite honestly, the pigs arepretty smart.

(02:26):
If there's something reallywrong with it, they won't eat it
either.
Um, are all pigs that smart?
My pigs are, you have dumb pigpigs.
I've never seen my pigs not eatanything.
I have.
I like much everything.
I, I give them this edible isn'tthere tomorrow.

(02:50):
Mine do not like mice.
They won't eat'em.
Not even little babies that Ithrow out there.
They don't like'em like afterthey're dead.
No, like still screaming becauseI threw'em out in the cold.
They won't.
She just walks right by him.
She doesn't care.
But okay.
So I was thinking, okay, sodon't eat a rat.

(03:12):
Yeah, don't eat a rat.
That's like the only thing then.
So yeah, pigs are pretty muchlike easy to please, but um,
they like all the eggs.
Um, they do get tired of eggshells.
I will say this.
They'll start sucking the eggout and spitting the shells out.
It's pretty cool.

(03:33):
It's kind of like us eatingsunflower seeds.
So they'll, they'll suck an eggand, and then spit the shell
back out.
But like when they do that to aquail egg, you know, you got
this 3 50, 400 ish pound pig andthey pick up, you know, like one
of the, even a 1215 gram quailegg, it's like half dollar ish

(03:57):
size ish.
And you're like, okay, it isjust fixing to eat it.
And then you start hearing allthis weird sucking sound.
And then show comes back.
I'm like, well, I guess you gotenough calcium, so yours do it
too.
Yes.
It's not just mine.
Mm-hmm.
You give them some big old eggs,like chicken eggs or something.

(04:18):
Yeah.
They'll crunch'em like on thetip.
It's pretty interesting reallyto watch on.
Look, they'll sound like atoddler eating a bag of chips.
Yes.
Just crunching away.
But then you'll, when theyleave, you've got a trail of
shells.
Yeah.
Yeah.
And then the ducks come.
I was say, then ducks orchickens come and they're like,

(04:39):
Ooh, what is this?
And they got pull'em all up.
So it wasn't there a while ago,so let me try it.
Mm-hmm.
Oh yeah, I need some calcium.
So my thought process behindthis was more like, what do we
do with the rest of the bird?
Not necessarily just feed thepigs with it but I mean, that's
the place to start.
It is a place to start becauseyou know you're feeding them and

(05:02):
that's less purchased feed thatyou have to feed them.
Yeah.
And because they're so, andquail do just.
Pop off.
Mm-hmm.
Outta nowhere.
One minute they're hoppingaround acting fine.
Next minute.
You know, they had a heartattack'cause they didn't like
the way one stared at'em orsomething.
So yeah.
Pigs are a convenience if youcan have them.

(05:27):
'Cause they're basically garbagedisposals.
But my, and if you like bacon.
Mm, I made an appointment at theprocessor today.
But yeah.
So let's talk about what I dowith the quail versus like
necessarily just throwing'emover the fence.
So if we process a quail, I wasgonna say, let's say like, you

(05:49):
know, you've got your grow outis selection day.
You pick out the lucky ones thatmade the cut.
The ones that went into theother barrel, they're the ones
that you're going to do whatwith?
Okay, so you, I skin them.
I am not going to spend the timeplucking them, and I know some

(06:13):
people are gonna gasp and grasptheir pearls, but I am a Skinner
and.
I do keep a bucket when I'mprocessing and the head will go
into one basket because I keepthat.
Mm-hmm.
The skin with the feathers goesinto the pig bucket.

(06:33):
The legs go in.
Well, let's just, okay, soyou've got it skinned at this
point, right?
So the wings go into a basket,the heads go into a basket.
The now the wings, you cut thewing off.
Mm-hmm.
Before any feathers come off cutthe wing off right at the body,
you are gonna set that aside anddo something with it later.

(06:57):
Like those, you go in the.
I call it a jerky machine.
So let's visualize.
I've got two buckets, okay?
And I've got three baskets, Ithink.
And so head.
How I do it is head and then Idrain them.
So head goes in one basket.

(07:18):
Mm-hmm.
And then once they're drainedand they're still, then it's
wing, wing.
Foot.
Foot.
Okay.
Right.
Or kneecap.
Kneecap, however you wanna lookat it with the scissors.
So, wing, kneecap.
Kneecap, okay.
The wings go into a basket, thefeet go into a basket.
Yep.
Then they are skinned into thefeathers in the skin.

(07:42):
Go in the pig bucket.
Then I cut out the spine intoanother basket, gets its own
basket.
When you pull the spine out,that's called spatch.
Caulking.
Okay.
'cause you can lay the, thebreastbone open that way, and
when you do that, the insidescome out.

(08:05):
So it's not having a spinelessquail.
So the spines are in anotherbasket.
Then the insides, what we do istake the intestines and those go
in the pig bucket, but theheart, the liver, the lungs the
gizzard go with the breast meatinto the cold water, the ice

(08:32):
water.
Yeah.
Okay.
And that's how we do it.
And so we've taken this birdthat a lot of people would think
would be wasteful, and we'veturned it into a hundred percent
usefulness.
So the pigs get some treats,right?
The spine, the wings, the feet,and the head.

(08:56):
And sometimes you might have torinse the head off a little bit,
but they all go into adehydrator and for 24 hours, um,
I think mine is set at 125degrees.
Um, it, the head is prettydense.
It does take a little bitlonger, but the wings don't
typically take that long.
Um, but when they're done,you've got.

(09:20):
Pet treats that you can't buyany more clean for your dog.
And things that you weren'tgonna eat anyway, you were never
gonna eat the spine, but yourdog's gonna love it and it's
gonna be great for his teeth.
Yeah.
And he didn't cook it.
I was gonna say that.
That's not something I'm eating.
And you didn't cook it.

(09:40):
Mm-hmm.
So the bones are still good togive to the dog, right?
The wings, you can do arts andcrafts with them.
You can make cat toys out ofthem.
You can train bird dogs withthem.
The, it's an endless, endlessthing.
I've seen them, I've seen peopleuse pieces of wings to make

(10:01):
jewelry with.
And at first I was like, that'skinda weird.
But then I had a friend of theshow who makes stuff like send
me a package and there's a pairof earrings in it.

(11:10):
And my wife liked them.
And she wasn't really weirdedout when I told her what they
were.
Um, a lot of people take theskulls if you can figure out how
to clean the skulls, and I thinkthat takes those beetles.
I don't particularly have, thosebeetles don't really intend to
get the beetles, but they'rebone cleaning beetles.

(11:31):
I don't know what they'recalled.
But you can drop them in thereand they will clean them out,
and then they put them in aresin and make necklaces and all
kinds of stuff out of them.
Yeah.
I, I like jewelry as much as thenext person, but I gotta say if

(11:54):
I saw someone wearing a quailskull as a necklace.
That would definitely take themost unique thing I've seen
today.
Award.
Well, you need to spend moretime on Etsy.
No, I don't because that's likespending time on Amazon or

(12:19):
Lowe's.
Oh, okay.
Gotcha.
It gets expensive.
So I have tried all of the waysto clean the skulls.
Mm-hmm.
Because I don't have thebeetles.
I saw somebody say, you can put'em in an ant hill.
So I took some pieces ofhardware cloth and folded them
in half and stuck them in an antheel.
Yeah.

(12:39):
That didn't work.
No.
Um, I stuck, I stuck a pig skullin a, trough and the dogs ate
it, so that didn't work.
The quail skulls, I've alsotried cleaning them myself, but
I end up breaking the jaw hinge,but doesn't work.

(13:01):
It can go.
Okay, so I cook the quail and,you know, the breast meat and
the leg meat like you normallywould, and then you're left with
the bones.
At that point, you could make abroth.
I didn't ever find, find itworth the trouble.

(13:23):
If you just liked a milderflavored broth, you could just
put it in a pot.
I use my instant pot like on adaily basis and put'em in there
with a bunch of water and make abroth.
Now here's the really cool thingthat you could do.
If you have the dehydrator, onceyou've cooked it down, like the

(13:46):
bones down, you've got the brothout of'em, which makes a bone
broth, okay?
Mm-hmm.
Which is good for your jointsand everything else that bone
broth is good for.
Those bones are gonna be justbasically mush, right?
Put them in your food processorand make a paste out of them.
Then you could put them in thedehydrator.

(14:09):
To make a bone meal powder.
And that would be great.
On your dog food, on your catfood in your garden like bone.
It's basically bone meal andit's so good for everything.
I'm gonna say that's like thefreshest a fresh bone meal

(14:29):
possible.
Right, so you've still got allyour minerals that are left,
you've not wasted anything.
And if you really didn't want togo that far, just, you know,
make your bone broth and thenbury all your bones in your
garden and eventually they'lldecompose into your soil and
make your soil better.
But if you do all of that,you've taken a, you know, a

(14:55):
dollar and a half bird that youhave invested in it and you have
made, I don't know how manyobjects I just named off that
you, you did with them watts.
Yes.
And if you sold some of thosepieces, you're, as long as you
recoup more than a dollar and ahalf, I mean, you're into profit
territory.
Right.

(15:16):
If you use a quail.
Individually pieced.
And they're worth a lot morethan they are walking around.
Well, and even still live.
I compost all the manure and,oh, I bought a new toy.
I haven't told you yet.
I bought a manure spreader.
Because Mount poop more isgetting out of control over

(15:37):
there, and it's more than I canuse in the garden.
And so to regenerate my fieldfor the cows and the goats, you
got one that goes on thetractor.
I did.
Well, it goes on the, the gator,lemme tell you that is the bet
on the Gator.
Yes.
You got one that like with afive horse motor on it or

(15:58):
something?
No, it's a, it's got a wheel init and it works by pulling it, I
don't remember the term, Davidmade sure I was ordering the
right thing, but it doesn't needthe 3.3 point thing.
Don't need a three point hitchor none of that.
It just hooks up like a trailerand you.
Yes.
Poop in the top and yes, itshould, it shipped today.

(16:18):
So I'm all excited about usingthat, but I can put that, you
know, or we're gonna have toshoot some video for YouTube for
that.
Yep.
I'm gonna be able to put it likeup in the orchard area in the
cow pasture to fertilize thatbecause it's nitrogen, so it's.
Just the green, all in yourneighbor's driveway.
Green in front yard people Ihate putting in their yard.

(16:43):
So I mean, it's going to make myyard, my whole property, like so
green in the spring.
I'm so excited to get that.
So now you won't have to moveyour tr you can put your
tractors wherever you want tonow.
Mm-hmm.
Because you don't need the thechickens to spread it as you
walk them over your yard.

(17:04):
If you can just, let it dry.
I'm actually thinking aboutputting the turkeys in the
tractors.
So I've seen that they do reallywell in tractors I had.
So let's our good segue hereinto the next topic.
So I just had five turkeysprocessed on Friday, and they
have been in one of yourIllumina coops for the last, um,

(17:27):
three, four weeks or so.
Mm-hmm.
Moving across fresh grass,right?
What mm-hmm.
What's left of the fresh grass.
Right.
Um, I mean, you know, where welive, there's.
It's not a lot growing rightnow.
'cause it may be 68 1 day and 28the next, but, and it's so

(17:47):
muddy, so we can move them, youknow, where it's drier and
stuff, but they did so well.
We parted them out, so I didn'tget dressed weights, but I know
one of them was well over 20pounds.
And these were June hatches, sothat's not even six months old.
Mm-hmm.
But like with, with them whenyou have'em and you're moving

(18:09):
them around like that mm-hmm.
That funny little squabble thatthey make, you know, it's like
we're, the first couple timesthey were probably like, what
are you doing?
But then they were probablylike, Ooh, there's something I
haven't seen before.
What is this?
What is that?
Going all over the fresh grass.
And it gives time for their pento relax and regrow.

(18:33):
And I need to get in there andput some lime down and, and
balance the soil a little bitbetter so the grass can come
back in the spring and it givesthem, you know, time to get out
and get something different.
Um, but ultimately what I wantto do is move those Illumina cos
through the orchard tofertilize.

(18:54):
The trees up there.
Sure.
So on the turkeys I like nowwe're talking about heritage
Turkey here and there is adifference.
So the heritage birds do takelonger to grow.
Yeah.
And they're.
Legs and their wings are goingto develop those tough tendons

(19:19):
and ligaments, and it's reallyhard to eat those, basically, I
don't find them overly mm-hmm.
Appetizing with all of thatstuff in there.
And so what we tend to do here.
Is we bake the breast meat.
Yeah.
And then we slice it for dinneror for sandwiches.

(19:41):
I have a meat slicer, so we putthem on the meat slicer and I
slice it really thin like youwould buy at the deli.
And then I vacuum seal twosandwiches worth in a package
and put it in the freezer.
There's never any waste.
I want a Turkey sandwich forlunch.
So I take it out afterbreakfast, it's thought out by

(20:02):
lunchtime, make a sandwich, andthere's no Turkey left in the
refrigerator that you'rewondering how long has that been
in there?
Yeah, exactly.
When was it?
So I find that that works betterfor us.
I mean, it's just me and Davidhere in the house, and it's not
like there's a bunch of kidsrunning through eating
everything.
You know, when we had theteenage boys in the house, it

(20:22):
wasn't a concern, so, oh yeah.
When you have teenagers in yourhouse, the date on something,
except for maybe like yogurt,that's not a concern.
No, it is not gonna last.
No.
So that's what we do with theTurkey breast.
The five that we did on Friday,what we did with them is we made

(20:44):
ground Turkey.
Just for some variety in thefreezer.
Yeah.
And my plan is I bought one ofthose, um, sandwich loaf, baker
steamer, I don't know whatthey're called.
It's like a cylinder thing andit has a spring on it.
And then you put it, I know it'sweird.
And then you put it, you seasonall the meat and you put it in

(21:06):
there and you compress it.
As hard as you can with thatspring.
And So it's like a sausage linkmaker?
No, it's, it's like five inchesin diameter and Yeah.
And then you put it in boilingwater and you basically cook it
in boiling water and let itcool.
And then take it out and thinklike Oscar Meyer meat.

(21:30):
I was gonna say, that's how you,that's how they get the pick.
Things of mystery bologna.
Exactly.
Oh man.
You could do that and you wouldactually know what it was that
you were frying a thick sliceof.
That would make it even better.
Yeah.
Well this girl ain't touching nobologna.
That just ain't happening.

(21:50):
So that's why I said like, Imean, it looks good, but yeah,
it ain't happening here.
Uh, my wife's granddaddy workedat the Oscar Meyer plant and he,
he wouldn't eat it for a reason,so I.
So I'm gonna try that.
I've, I've played with it alittle bit, but I haven't really
been super excited about it, butI'm gonna try it with the ground

(22:11):
Turkey.
And David likes that more.
Refined, basically processedtexture.
So I'm trying to make some ofthat stuff for him.
That's how he grew up, so hemisses that texture.
So anyway, so basically you'retrying to make him potted meat
with.
Meat that you actually know whatit was.

(22:33):
He loves potted meat.
I refuse to buy it, but he lovesit.
Vienna sa, what does he call'em?
Vinny.
Vinny sausages.
Vinny sausages.
Something like that.
I can't remember what he calls'em.
This thing's nasty.
Look, he also eats rag bologna.
Whatever the crap that is.
One of my kids likes thosethings like, we're not, we're

(22:54):
well beyond going hunting.
You've got some stuff in caseyou're out in the woods and
you're hungry.
Like well beyond, beyond.
This kid will ask for it as asnack when we make a Sam's run.
What vi Any sausages?
Yes.
Yeah.
And she will take the middle oneout, then fill the can about

(23:15):
half full with hot sauce.
Stick the middle one in it likeit's dip and eat them.
Yeah.
And I'm like.
One day I just looked at herlike she was crazy and she says,
what pop?
I said, uh, do you nope.
Uhuh don't ruin it for me.

(23:35):
I said, what?
She said, I have a feelingyou're gonna ask if I know what
those are made out of, and Ihave a pretty good idea, but I
also like them, so don't, don'truin it for me.
I was like, okay.
All right.
So, but, so that's what you dowith older turkeys?

(23:58):
Yep.
The younger turkeys areThanksgiving.
Well, we still have to, we stillhave the legs and thighs.
'cause re David doesn't likedark meat and I can only eat so
much of it.
So what I do is I'll just throw'em all in the instant pot, the
legs and the thighs.
Throw'em in the instant pot.
They come.
I've got some in there rightnow.

(24:18):
I've got two instant pots goingright now with Turkey, legs and
thighs.
And I'll pull some of the meatoff for me and make almost like
a, a chicken salad, but withTurkey meat.
Yes.
And make a sandwich.
That's really good.
And some pickles and salt andpepper.
It's so good.
But the rest of it, I just kindof pull it apart and the
cartilage and all that stuff.

(24:39):
And I just use it for dog food.
I make a lot of dog food.
Put it in the dog bowl.
Yeah, I make a lot of dog food,but then all the bones.
Okay.
The bones go back in the, okay.
Well, the heart, the liver, thegizzard, all that stuff that
goes into the dog food too.
But all the bones go back in theInstant Pot and they'll cook.

(25:01):
Depending on how busy I am, Imay keep restarting that instant
pot for two or three daysbecause I'm just too busy to, to
deal with it.
And you're cooking'em down?
Yeah, I cook'em down.
But then what We didn't talk,well, we didn't talk about with.
Quail because I don't care forthe quail broth.
I don't think it's rich enough.

(25:21):
But this would be apply for thechicken broth too.
And once you get it cooked downand you're ready to strain it
out of the.
Instant pot or off of yourbroiler pan, whatever you're
cooking those bones down in,they need to be submerged in

(25:42):
liquid.
Mm-hmm.
But then what you wanna do onceyou strain it, meaning get all
the bones out of it, the bitsand pieces and everything.
Put it in a pot on the stove andthen condense it.
So before I learned to can orlearn or got a freeze dryer, do

(26:04):
you know those jars that you canbuy at the store?
They're like six or$7.
And when you chicken broth, butit's condensed chicken broth and
you can open it.
Scoop it out the spoon and thenjust dilute it.
Mm-hmm.
Okay.
Yeah.
I can't remember what it'scalled.
But, but basically chickenbroth.
No, there's a name for thatbrand and I can't even think of

(26:25):
what it is.
Oh, just like, just like brothor something like that?
Yeah, I know what you're talkingabout.
Okay.
Comes in a little brown jar,about three or four inches tall.
Okay.
It's really good.
But you can make your own.
Just boil it, boil the water offon the stove, and it'll
eventually come down to thatconsistency.
Put it in a jar and put it inyour refrigerator.

(26:46):
Yeah.
And if you have too much, thenroll it into logs on parchment
paper and like butter and freezeit.
I was gonna say, you don'treally have too much.
There's always a use.
Yeah.
Oh my gosh.
We do so much chicken broth.
I mean, we just drink chickenbroth.
But you can use it in so manydifferent things.

(27:08):
Chinese food, um, soups.
They use a lot of it in Chinesefood.
Yes.
It's, it's a lot.
It, this is a lot of it goes insoups.
Mm-hmm.
All kinds of soups.
If you, if you know how to canthen get it down to the desired
consistency or concentration, Iguess would be the better word.

(27:29):
And then can it and in my case,I particularly.
Prefer to freeze dry it.
Uh, I will steam it off untilit's kind of thick and it gels
when I put it in therefrigerator, which is all that
nice collagen that's in there.
And then I freeze dry it and putit in the blender, get it into a

(27:50):
powder, and you could take, Idon't know, 20 jars worth of.
Broth and put it in a pint.
You can condense it down foryour shelf space so much.
I love my freeze dryer.
That brings it down to a wholenew level of condensed broth.
It does.

(28:11):
We have so much chicken broth onthe shelf because I just cook it
down to, I just cook it all thetime.
I just can, can't, well, likethis time of year.
When you have a lot of dressingand things like that, you really
go through a lot of broth.
And if you're somebody thatlikes to eat soups and things
like that you're gonna gothrough a decent amount then,

(28:34):
too.
Well, if it's freeze dried, youknow, it's like what a, a cup of
it is enough to make a.
Gallon size pot?
Well, depending on yourconsistency or your
concentration of how much, andthen just your taste buds.
So the stuff that you buy in thestore, in that box.

(28:56):
The box.
Yeah, the box of chicken broth.
I can't say this with a hundredpercent certainty, but logic
tells me that the big hatcheryprocessors.
Are doing the same thing I'mtalking about doing.
They're taking those Cornishcarcasses and they're cooking
them down to make broth.

(29:17):
Well, those Cornish crosses, Ihave them.
I have had them in the past andI have tried to make broth with
them.
They don't graze and they don'tgo out and they don't develop
their bone structure.
And that bone structure is whatgives you that really, really
nice flavor and that color.

(29:39):
So the stuff in a box is almostclear because I see people on
the freeze drying pages andthey're like, well, we tried to
freeze dry broth like you'redoing.
And I ended up with a tablespoonof powder.
Whereas I'll end up with a courtportray, and that's a huge, so

(30:00):
that tells me that they probablyused.
The stuff from the store toRight.
Why in the world would youfreeze dry it?
If it doesn't, why preserve itif you buy it at store?
Because people just don't know.
They don't know that you canjust simply take a chicken
carcass or a Turkey carcass oreven.

(30:22):
Or duck or pheasant or whateveryou say.
Anything, yes.
Bowl the crap outta it and thenit down.
The only thing that I reallystruggled with that I'm still
working on, my mastery, I'mgetting much better at it, is my
cow bones, my beef broth.
You have to bake them, roastthem, develop that flavor before

(30:46):
you can.
Extract, do something with it.
Extract it.
Mm-hmm hmm.
Um, if you try to do it withfresh bones, you end up with
what looks like at the store,that nice, clear liquid.
But if you roast them and bakethem and put vegetables, like
onions and carrots and stuff inthere with them, yeah.
Then you develop that nicecaramel color for beef bones.

(31:10):
No, but anyway, so the point ofdoing all of this show today was
this time of year.
There's a lot of cooking goingon, and if you have a slow
cooker or an instant pot, whichI cannot tell you, well, I can
tell you because you listened tome and you went and did it, but.
An Instant Pot is the mostfantastic thing ever.

(31:31):
Like I own three of them.
Well, I technically own two ofthem, but I stole one from one
of the kids and he hasn't askedfor it back yet.
So I have three of them.
So like, I got an Instant potbecause I saw how you use'em for
just about everything.
And I was telling my wife aboutit and she was like, oh yeah, my
sister has one of those.

(31:52):
She's told me we should try it.
And you know how the AI in yourphone listens to everything you
say, and then like that poppedup as a deal of the day or
something.
So I ordered my wife one and shewas excited and she's asked for
another one.

(32:13):
Next sale pot.
I need the big one.
I don't need the one that youknow, goes on sale for everybody
else.
Like I need the ginormous one togo on sale.
The little one was like at myhouse, the little one would be
like something to cook rot tailin.
We couldn't cook a meal in that,so I need that.
But did you also see where theycame out with an oven?

(32:38):
So I'm really weird about thenon-stick cookware.
I won't use it.
So a lot of those ones rely onnon-stick.
The Instant Pot is stainlesssteel, the same.
The people that make the InstantPot have the instant oven.
Oh, I haven't seen it, but likethe ninja, like I love my ninja

(32:58):
blender and stuff.
Yeah.
But their version of all of thatis non-stick Now this is
stainless.
Oh, okay.
Well then yes, I would be gamefor that.
I'll send, I'll send you a linkon Amazon.
Well, I just bought a roasterand I haven't even used it yet.
It's.
Sitting on my counter becauseguess what?
My six month old Turkey that Icooked for Thanksgiving didn't

(33:18):
fit in the pot.
I ended up having to like tentit with tin foil because the lid
wouldn't fit on it.
And it's, so now you have, werehanging over.
Now you permanently have asmaller roaster that you can use
to render down large in thegarage.

(33:39):
And then you have another onethat's large that you can maybe
fit a Turkey in Now.
Oh, this big enough for that?
This is the biggest one.
It's 28 court.
This suck girl will fit my bigboys out there.
Yes.
Yes.
And you know what?
We actually didn't talk aboutschmaltz.
Yeah.
Do you know what SM.
Most people don't.

(33:59):
I've heard of it.
I don't remember what it was.
I do remember it being reallyweird.
Oh, it's not weird.
Tell us.
Tell us.
Okay, so when you cook yourchicken broth down mm-hmm.
And then you put it in therefrigerate refrigerator to to
cool and to gel up with all thatbeautiful collagen that's in

(34:19):
there.
The fat will float to the top.
Mm-hmm.
You can just pick it up rightout of the bowl.
And that fat is called schmaltz.
So if you take fat off of pig.
That's called lard.
If you take fat off of cow,that's called tallow, and if you

(34:41):
take fat off of chicken, it'scalled smalt, so you could
scramble your eggs as it lookslike butter too.
So don't ever try to, you.
Put it in the refrigeratorwithout marking it because it's
yellow and you don't want it onyour toast.
I was gonna say that could makeit for a rude or rak awakening
when you like smear it on somebread or something.
But I have like put a littlespoon like spoonfuls in there.

(35:04):
Like when I'm cooking chicken inthe cast iron skillet, I put it
in there because you know, Imean it's chicken, why not?
Right?
Give gives it, it helps with.
Instead of using a grease thatmay give it a flavor that you
don't want, you just put alittle bit of that in there and
bam.
Yeah.
So don't waste your birds.

(35:26):
I mean, the bird keeps on givingfor, theoretically months if you
handle it correctly, becauseeven if you bury the bones, then
it's growing your vegetablegarden in the spring.
So, and you know, with thisepisode, a lot of people will,
hopefully, will realize thatsome of the stuff that they hear

(35:48):
us talk about or see onhomesteader conferences or shows
or YouTube videos or howeverthey pick it up, they'll realize
it's not really rocket scienceand it's not that hard.
No, and it doesn't stop withjust putting a chicken in the
freezer like it, like really?

(36:10):
Mm-hmm.
Really understand that you justspent literally months putting
that chicken in the freezer.
So use it.
Use every, yeah.
Piece of it.
Definitely.
All right.
Well that's all I got to say.
I don't think I can think of anyother use for anything on there.
But if you guys think ofsomething that I missed or have

(36:34):
a question about it, you canalways email us or put it on our
Facebook page that, Hey, youforgot to talk about such and
such.
Yeah.
When, when you know, when yousee this episode post and you're
like, what happened to the restof her?
Well, lemme find out what didhappen to the rest of.
If you think of something else.

(36:55):
Stick a comment down therebecause that's where we get
ideas.
You know what we do need though?
What we, I've never cooked downchicken feet.
I've looked at'em.
I've thought about it.
I even brought'em in the houseand I could not quite grasp the
concept.
So if you cook down chickenfeet, let us know what you do

(37:17):
with them.
Yeah.
Let us know how it works out.
Yeah, because there's somethings that I just.
I just take your word for it.
Yeah.
Because I, yep.
But in some places I thinkchicken feet are a delicacy.
Anyways, we will see y'all nextweek.

(37:37):
Yep.
I'll be back.

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