When I was a boy growing up we had to wring their necks.
Hatchet and chopping block here.
Throw them on the ground and watch'em flop around.
Stand back, else you'd get blood flung on you.
Of course, this was young fryers or roasting chickens - not the bantams. They were just for looks. Not much there to eat, and surely would be tough too!
Then we would cut off their heads.Dip them in hot scolding water,
pluck all the feathers and pin feathers out.
Yep. Just don't ever scald a duck - you've got a mess then.
Did you use a torch or something next - to singe off the little hairs?
Just thinking about it now, and I can smell it. Wow, did that ever stink!
Boy, that was some good chicken in those days of old.
They were fried in lard too,not this new cooking oil in a
plastic jug crap.
Unless it was an old chicken, then it was boiled in a pot, with the vegetables.
To this day, a plain old boiled potato, just cooked by itself, isn't much to me, because it doesn't have the right flavor.
