HUGE Freezer Restock and Organization!
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- Опубликовано: 7 сен 2024
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If you are interested in buying meat or extra produce to freezer or can, from a local farmer to you but aren't sure where to find them.... I have found all my farmers through facebook, Craigslist, localharvest.org and my local famers market.
You mentioned having a freezer alarm in this video. Do you have a link for it or a similar one?
Hello Becky here is an idea that I do at home- Take some skinless dark chicken meat and grind it like ground beef. Take the grinded skinless chicken and season it to make chicken patties. You can freeze then for the freezer which can be grilled and air fried. Try making them you may love it. By the way I Absolutely love your channel❤
I finally found a source for chicken. I look forward to watching how you prepare the different chicken dishes.
Can you do an updated video making the vanilla extract?
You are glowing
Well, done, Becky! I was raised on a farm where we always butchered our own chickens. My earliest memories are standing on a chair and helping my mother, pluck and gut the birds. One thing I feel strongly about is that as a society we have gotten way too far away from basic skills like this. I tried to teach my daughters-in-law how to break down a chicken and they flat refused. I think one day we will all need to know how to produce food for ourselves again.
I'm 83, I grew up with knowing that animals were food, I never liked cooked chicken but I learned to butch chickens from about 5 or 6 years old.. as I grew up we butcher all animals that we raised. However every I don't believe animals should be used as a duel purpose. Example if you have hen for eggs, you do not butcher the hens. Same with milk cows or brought hogs. Wild game is difficult but I have had a lot of game meats. We also always had a garden which I would eat from as we harvested.
I've known a few people that would not eat anything that wasn't store bought and in a package, no loose tomatoes or onions even apples or oranges. But think nothing about a drive through or eating out.
I really admire your outlook on raising and finding local people to get real food.
I didn't grow up raising chickens. I've only done that as an adult. One thing that I have made sure of is that the kids know where their food comes from. I may still get most of my meat from the store or the local butcher, but I'll be damned if they don't know what it takes to raise meat animals.
@user-ys6pl4wo3c, I agree no dual use animals and I am so glad you wrote that
I think we're going to be needing those skills sooner rather than later tbh.
Don’t worry your daughters in law will wake up one day hope none of them get cancer from the food
This is going to sound very weird but here goes… I’m vegan and have been vegan for many years. I eat no animal products at all and quite happy with that. Not looking to go back to eating animals. HOWEVER, I watch all your videos because I’m fascinated with your kitchen skills and all the food you put up, then have beautiful parties. I do applaud you for using pasture bred animals instead of cruel industrial harvesting of animals that are treated terribly. Thank you for seeking out ethical and sustainable harvesting of our furry friends. At least they are happy running around in the sunshine and eating well while alive.
Welcome to the family!❤
For sure! I like that as well and every time I find meat grown sustainable, I am all for it! Blessings!
That doesnt sounds weird. You Can insekt other protein instead and use the recipees as Well as all of the rest og us. Vegan or not
Yes!! Been vegan for 11 years and love learning from Becky’s skills! Especially hosting videos!
Same here!!@@annaoelerich7377
I really admire how organized you are. Working in IT for close to 45 years, I've been thoroughly indoctrinated in Process. Now that I'm retired, I'm using you as inspiration to bring standards, process and reasoning to my foods. Slow going, but I really like the changes I've made. So thank you for not only the inspiration, but also for the knowledge!
Same! Except I’m not quite yet retired.
Dunking the chicken in boiling water then plucking was my job on my grandparents farm. I was young but all the grandkids helped. My mom cut off the heads and drained them into a bucket, then they got passed to the next station. Granddaddy saved the blood for the garden. Chicken was easier to do than cow or pig. Lots of bones and grandmother had a huge cast iron cauldron she'd use to make broth then can. Memories of childhood
My mom grew up in a farm and she would tell us when her mom cut off the head the chickens once in a while one still just kept running around
My dad taught us to break down chicken into parts when i was about 12. I have always done it. Thank you Dad!!!
Yes I think many of us were taught that. We used every part of every bird. Only the heads and guts went to the dog’s food. We ate everything else gizzards, necks, hearts and livers, feet, drumsticks, wings,thighs and breasts on the carcass- there is a lot of meat left on it, and it helps keep the breast moist. Breasts are my least favourite- we also ate a lot of duck. It was processed slightly differently, the wings went to the dogs as well though because the duck wings are tough.
Woo-hoo! Becky time! Thank YOU for being YOU for all of us ❤
Becky, wouldn't it make sense to put your freezer alarm at the top of the freezer? If you accidentally leave it open, or even if it fails, the top is likely to show an elevated temperature hours before the bottom does. 💚💙💜
Becky your enthusiasm is contagious!! Thank you for being genuine and informative. Many blessings to the family.
So true!
We’ve been pasture raising chickens for about 8 years and love it. We do 15 at a time 1-2 times a year. I still shrink wrap whole birds instead of parting out. I like to roast 3-4 at a time then can it for a quick meal, and it’s shelf stable…no fear of losing that hard work to a power outage.
We raised 50 each year. Hubby chopped necks, I dunked, 4 kids plucked, I did pin feathers, hubby eviscerated, I cut and bagged. We did it over 5 weeks, 10 each time. Stinky and hard work. But worth it!!
am a farmer’s granddaughter - so many ordinary so many wonderful food experiences when I was little - then there was the disappearance / reappearance of our pig 🤷♀️I was about 7 or 8 yrs old - my grandfather asked if I wanted to go with him to “the abattoir” to get our pig back - you betcha - was so confused when boxes of meat were put in the back of the pickup - our pig was nowhere in sight 🤷♀️ tough lesson but the chops and roasts were yummy 🤦♀️ thnx Becky for sharing so much about your foods and food prep 🇨🇦🙏
My papaw used to “take the pig to a man in the next town over and trade it for meat”…. We got too attached to the pig every single time…..
I live on a farm so we raise the chickens then the families who want them come for processing day. This year we had five families plus mine. Because we are the ones doing the raising work, the other families pay for my chickens. Works great for everyone! I was the only one this year doing the gutting. 88 birds and boy my hands were tired by the end!
Where are you located? I have TRIED to find somewhere to do this very thing!
@@jenniferr2057Ontario, Canada
Gutting is my least favorite part. I'm always afraid of puncturing the guts and tainting the meat. Also, squish. But that's the breaks when you raise your own meat. 🤷♀️
Becky...FYI...Once you finish with the broth the bones are pretty brittle! I usually put those bones on a cookie sheet and dry them out in a 275°oven. Then I blend them to a powder and store them for fertilizer or use the bones directly in my garden soil. Makes great fertilizer. Along with all that chicken blood drained from the chickens.
This is genius! I will be doing this going forward. Thank you!
Fabulous idea, thank you so much. I’ve been bokashi composting mine but this would be so much quicker with the same excellent results and less risk of rodents digging up my garden
I just put the brittle bones into my blender and blend into a paste. Then I freeze into little disks and they become my dog's favorite treat!
Great ideas all ❤
I do the same with the bones after making bone broth. Also save all egg shells, powder them for pure calcium…also for the garden. No chickens 🐓 to give them back to, lol.
Joel Salatin is one of the most influential farmers in many years. His way of raising his livestock just makes sense. It helps that he loves the Lord and it shows every time you hear him speak. Did you also see him at the Homestead conference you went to with your mom last year? (Possibly further back, time is hard to keep track of)
I was so fortunate to have grown up with a Dad who was a professional butcher/meatcutter. He taught us as kids how to break down chickens, turkeys, pigs, fish and beef. I have saved so much money over my lifetime by doing the breakdown myself. So happy you have been able to accomplish your goal!
I label everything with cheap masking tape. The only thing is, you have to label and tape before you put them in the freezer. I was like you early on and thought that I'd remember everything in the freezer--surprise---I did not! Learn from me. It helps to prevent any waste from unknown items. Don't forget to add the date you are freezing. It's nice to know how long things are in there.
At 77 and I have plucked many chickens as a child…….. age 4 on. I never had to “dispatch” them or gut them because Grampa did that. You just brought up a great memory for me. I loved to take out the pin feathers……. Thanks for sharing!
It is incredible how much food you have in your house for such a small family. I have three teenagers, host lots of dinner parties, and cook for families in my church and I have a fraction of what you have!
she and josh almost never eat out. she prepares 100% of what they eat usually. would really love to see how you do what you are able to do on less. put up a video. i'd love to watch!
Keep in mind this is also her full time job that she needs to create content for. She often shares the food with her family. It's a win/win situation.
@@Andrea-si2vs Oh, I know! It wasn't a criticism...just an observation. ☺
@@bonniesteel5236 Oh, I've thought about it! ☺
I love this. I think it's great to be mindful of where our food comes from and being responsible and a good steward of it. It's good to hear of animals having a good and happy life while they are alive. It's awesome that you were able to make a new friend and have such a positive experience.
Hey Becky, just a tip from the other day when you had a couple extra yolks. It's good to make some enriched bread (challah, brioche) and add them, never too many yolks in brioche!
Usually, I raise a dozen chickens for the freezer this year. I decided not to next year I will there’s nothing better than bird that’s raised at home fortunate that I have all the tools to process birds when they’re ready.😊
Pet peeve of my husband is not labeling food in the freezer and fridge. Feels so good to have things all organized!
I do not know how you do all you do in a day, but you are someone I watch just to hear your calming voice. Thanks Bev
When I lived at home, we lived in the Ashland Oregon area. We lived in the country and raised chickens for eggs and then some for meat. We butchered 150 chickens in 2 days. Our family was an assembly line. The downside was that it took me a year before I could eat chicken again.
I live about 30 minutes from Ashland, in Jacksonville! 😊
I’ve been a “salt collector” for years. You’ll love how the subtle differences in salts change an ordinary weeknight dinner.
Can you name a few salts.
I love my different salts. Learned how to make my own flavoured finishing salts and to make my own smoked salts. So worth the effort.
Ooohhh do tell!!!! I'd love a mini-lesson!
@@vickiealexander2910I am not the original commenter here, yet on the chance that you might be a baker (especially around the holidays)the slightest sprinkling of "Fleur de Sel" on a batch of brownies or easy truffles will have others begging for your secret! "Maldon" is another of the great garnishing salts, but often it’s difficult to tell if what you’re buying online is authentic or cut with other ingredients. If you do not have a dedicated spice/gourmet food shop near you, both Penzeys Spices & Redmond Real Salt are USA based (in case that is important to you), ship their products everywhere & are ACTUALLY ethical! Everything I learned about spices, salts, their unique tastes & uses, right down to learning how to create my own herbed salts at home (which takes some of their business away) was actually through the companies themselves. I went to a joint class on hosting with Crate & Barrel/Penzeys & realized that iodized salt, fine black pepper & Italian seasoning were holding my culinary skills back in the ice age 😂. Check them out should you be interested, but don’t blame me if you fall down the rabbit hole & finding everyone you know asking for specific dishes at every "potluck" 😉.
@@almaremarais2494Agree 💯% multiple times, lol!!! Learning that iodized salt, finely ground black pepper & Italian seasoning were far from my only options 😮… I have never looked back 😂! Have a blessed day!
This is the most amazing and sacred experience. We were blessed to have wonderful neighbors supported not only our learning in chicken processing but alao held the energy for us to emotionally process the experience. Congratulations ❤
This is awesome . My sister used to raise birds for me and beef. Those were amazing years. They would have a plucking truck come in so that sure helped . They were farmers . Used to help my mom from the time I was a kid . She trained us well.
This is for all of us. I’m certain Becky knows per her content (video).
We need to learn how to process our own chickens, cows, etc. cook from scratch! The way things are going, I believe we’ve lost what God truly intended for us from the beginning. We’ve had it much too easy. It’s time to learn folks unless you want the processed, chemicals in your food that’s being added.
I love your channel, Becky. I’ve said it several times & I’ll probably say it several more. Much better to eat organic for our health. ♥️
My husband & I are eating much healthier in the past year! What a difference in how we feel. Mentally & physically! God bless!
I love how you say " in the next time". Sometimes I think we overwhelm ourselves when we try to do too much at 1 time
Yay! Hope youre having a great day Becky and family!
You encourage me! I really believe that God is gonna help my husband and I to live differently than either of us have been raised, and your videos help me understand the basic and fun principles of making a house a home, and putting God first and taking care of what He's given you. ❤
Here is a little tip on using your cheesecloth. If you wet it with water and wring the water out real good then you're not using your liquid you're wanting to keep to give the cloth that initial wetness. I hope that makes sense.
Becky, I noticed you have several roast ( beef & pork) left. In the summer we cook our roast in the crockpot with seasoning and then shed them up and put them on sun buns with fresh hard veggies and herbs. Just a suggestion. But they’re are literally hundreds of different ways to season them ( Mexican, Asian, Italian, Greek) we love it because it’s easy .
I am from the islands and I loved eating the chickens that I raised in my backyard. You are amazing and I love your channel so much.
When i was a teenager i went to visit my grandparents at their ranch in Mexico. It was their 50th anniversary and a huge party was planned, they butchered a cow and my cousins and i helped butcher the chickens!! I will never forget that experience, plucking was the hardest part!! As an adult i learned how to cut up a whole chicken by food dhows and RUclips 😬
Becky, chicken feet are superb for using to make chicken stock.
The collagen in the feet is AWESOME!
Truly such a waste not to use them.
I was told to cut the toe nails to hep release the keratin.
Just try it once and you’ll never discard them again.
Bless you and everyone else reading 💕🙏🏾
The “puppy in the window” after Becky filled the trays for the freeze dryer…LOL
So cute ❤
Hi Becky, so interesting to see what you have done. I grew up with a aunt that had a farm, she had chicken's, turkeys, duck and pigs. Even now i make my own broth/ stock with chicken bones. She also grew plenty of different fruits. The fruits were wonderful. She taught me how to slater the birds , pluck and prepare them just like you have done.
. Also, I had a grand dad who loved fishing, so I learnt how to clean fish, shrimp, crab and so much more. So many memories. Thanks for sharing. Blessings from the UK.
WOW……your freezer is sooooo organized!!!! I am going to get some of the totes like you have and do the same!!!! I only have an upright freezer, so I will have to figure out the best way to organize it….but you’ve gotten me excited to DO IT!!!!! Thank you Becky!!💕💕
Daddy grew up on a farm and hunted as well. Mama’s dad taught her and her 3 sisters how to kill chickens quickly and humanly. I have never done this. Your far stronger than i am.
Becky watching this was bittersweet; almost want to cry. Stinky hurricane Beryl left me w/o electricity over a week 😤 My ENITIRE fridge, freezer & deep freezer which was full of bone broths, Becky's freezer meals & prep items in the trash 😭😭 all that money & time down the drain. But this oddly motivated me to get back at it. Slowly but surely I'll rebuild; plus this gives me an excuse to binge watch videos over the weekend 😆 Thank you for being a blessing to us & sharing your knowledge. Continued success to you & your family!
Sorry to hear.
God bless you. Get up move forward, get back to work rebuilding. I have a feeling it will lead to helping your neighbors also recover. Praying for you and Thankful you found encouragement today to move forward
I'm so sorry for your misfortune. We have 4 freezers and have invested in a gas powered generator from Harbor Freight. It's not big enough to power everything but our plan is to rotate each freezer onto the generator for a few hours while also keeping our fridge powered. If you can afford it we have had wonderful experiences with the Honda quiet generators for a concession business but we went a little cheaper with the Harbor Freight one. Also need to have gas stored with stabilizer in it as the gas stations won't have power to be able to pump gas.
I feel your pain. We had a fire in our house and weren't allowed to turn electric back on until official inspection...in the middle of summer. It was awful. We just had to suck it up with no support. And we're OK all these years later. You got this!!!
This is so tough. I'm sorry. We are rural and are lower priority for when power is lost in winter during storms. Because of this, we invested in a large solar powered battery that we hope can limp our freezers through outages in the future. Time will tell.
That’s a good friend to grow them out for you and teach you how to process. I taught myself and the first few birds were definitely a challenge. But so worth the effort.
Good stock up for Fall and Winter. Happy Harvesting!
Hi Becky...love the idea of using totes to organize your freezer. Brilliant. You have some terrific ideas. At 73 I'm still learning better ways of doing things from you. Thank you and take care.
I give you credit for being able to do the processing. I’d never eat chicken again if I did that.
Thank you for this video! I was looking to reorganize my freezer so this was so timely!
This was so inspiring, i am just getting unto food preservation, i live in the UK, and sourcing food in bulk is a nightmare. Which surprises me, considering living on the border of Cornwall and Devon. What i am learning from you is helping me to do what i can do.
I love the tote system in freezer.. you are the reason I started using them in mine.
Me too. Works great!
Hard to believe how much food you have for only three people. Two freezers and one in the garage. Wow!
I agree with you! So much food
They host parties and family events
@@betsyg9652 Becky looks well to the ways of her household. A true Proverbs 31 woman!
Hunting, fishing and butchering farm animals was a skill i learned from my grandparents. I taught my daughters how do this as well. I was raised to be self sufficient if i ever needed it and i taught my daughters also. I like the convenience of a store but it's the knowing i can do it if i have to. 😊
When you get beef ask for the lung. It’s good for dog treats and they absolutely love them.
I use those same containers and write directly on the lid with a Sharpie. Most of the time the writing comes off after a brief soak in hot soapy water. I have had a couple that required a bit of a scrub but after having tape fall off my soups and being unable to tell which I could eat and which were for my husband or children (we all have food quirks), the scrubbing is worth it.
❤ Becky! You are the best. I made the Blueberry custard pie today! I can't wait for dinner tonight.
So we are restocking our freezer are we? We must prepare for those cool winter evenings.😊
Yes!! We have been growing and processing our own pastured chickens for about three years now, and we have yet to part them out. We do anywhere from 30 to 50 birds, so by the time we're done processing, we don't have it in us to part them out. lol Maybe this next round we will give it a go! So glad you were able to do that! It's such a fantastic skill to have.
Chickens are pretty easy to raise and process. We raise our own chickens and process well over 250 pounds of chicken in our freezer every year. I am currently raising a pig to be processed and I have a whole cow coming around December. I have a set of breeder pigs to make my next processing pigs. It is comforting to know we have more control over feeding the people we love.
There are a couple of salt stores in Portland I have been meaning to go to. I have gotten into salts too after watching Samin Nosrat's Salt Fat Acid Heat. I think it is part of our legacy if you are from Portland because of the Salt Makers on the coast! They use to have living history events at the beginning and end of the summer. If you go down and see them (in Seaside) they will interact with you in character as they make salt.
I did blackberry vodka last year and I added vanilla beans to it. It’s so good
I bought the freezer containers after watching you use them and they are great. I write on the lid with a sharpie and it scrubs right off with dish soap
Do you have a link for the bags and the containers?
Becky, you are so bold! I would have been wearing the elderberry or the calendula infusions (maybe both) if I did that wearing white. You're an inspiration!
Hi friend, I learned to put items in decorative plastic grocery bags from you about a year ago. It is so easy to find items and my freezer always looks neat. Thanks.
I think you should play around with some chicken liver recipes…you might change your mind about them. 🙂 Also, soaking beef liver in buttermilk creates a great flavor. Just a suggestion 😊
Or even adding a little to anything with ground beef! Or probably even ground pork/sausage or whatever too I’d bet.
But what about texture? How do you fix that, or is it fixable?
@@JAPrice lol. You can’t I’m afraid. You can fry it for a crispy coating but the interior will still be a silky consistency🙂
Lets get those likes up guys!....I made apple hand pies yesterday from scratch...thought I was gonna freeze some...family ate them all!...good and sad I guess..making more tonight!
I just wanted to let you know you inspire me to be a more organized person, Becky! (So thank you!) We do not currently have room for a chest-style freezer, but I can see how your system would be much more efficient than the "pick a shelf" we have in our current standing freezer. (LOL)
Also, I don't know what the difference in cost or longevity is for painter's tape vs masking tape vs freezer tape, but we keep a roll (or two) of masking tape or freezer tape in a small drawer in our kitchen with a Sharpie so we can mark anything that's going in the freezer or fridge in a container or bag with at least the date (but we try to say WHAT it is too). That roll of masking/freezer tape comes in handy when we're canning, also. We only do pretty small batches at a time (our electric canner only fits 6 pints or 4 quarts). I write out the labels for the jars right after I've taken them out of the canner so they're ready to put on the lids when they're cool enough.
Hi Becky. Thankyou for your videos. When I listen and learn from your videos it makes me so grateful for the standards that were put into practice right across Europe and the UK. A huge proportion of our chicken is free range (some of the nationwide grocery stores only carry free range chicken and eggs in the UK now) and free range here means what you call pasture raised. A legal requirement ensures it. Actually about all creatures are pasture raised on this island. With all that famous UK rain we are covered in free lush pasture. Also caged factory farming (called battery farming here) is illegal now I think. All chickens are innoculated against Salmonella at birth so it is almost completely wiped out now. When chickens are kept in a barn (we had a recent epidemic of an avian disease recently that made it necessary) they are generally well lit and ventilated. Most have reasonable space, perches and toys etc. No chlorine rinsing too! Good thing that there are good people like yourself that give their birds and animals a good, happy and healthy life. ❤
Your organization is inspiring! Thank you for sharing not only your end result, but the inner monologuing of the "why". You help me SO much! I also feel so comfy when I watch these. ❤
When I was little, my dad and mum taught me how to dispatch chic from live to parts. Much respect fir this process. Thank you Becky❤
Your enthusiasm and excitement is so evident. It’s so encouraging for me to watch and for me to live this lifestyle in the future. Thank you for being you Becky! You’re amazing! 🤭🤍
Becky…Thank you for being such a great inspiration. I really enjoy your videos. You’ve inspired me to make better decisions on food, including growing my own vegetables and herbs and my husband and I are looking to start buying meats from local farmers who also raise and process grass fed grass finished beef, pork and chickens. Thank you again for sharing your life, recipes and wonderful ideas. Blessings to you and your family ❤
How fun to see how you get it all filled up and how you fix it to put it in the freezer. Thanks for sharing, Becky!!
Hi Becky. Happy Monday 😊
The used coffee grounds you have left in a filter, are amazing fertiliser for vegetable growing beautiful. You could store them up and mix in your soil and are amazing for growing tomatoes and other vegetables as is crushed eggshells xx
Hi Becky,I heard you say you buy chicken backs to make bone broth. Did you know you can dry the bone once you finish your broth and grind them into powder for bone meal to the garden. I love following you. God bless you and your family.
Wot good idea then becky can put it into her garden next year
Oooh! Make some Chicken Liver Pâté. It's really yummy! Jacques Pépin has a great recipe - I prefer it with Cognac, but have also made it successfully without.
I don't like plain liver, but I do like liver pate and liver wurst .
I made your Honey Mustard chicken recipe. I made a double batch so we could have it twice. Grrl it was so ggod my family literally cleaned their olates, hopped and packed the leftovers into their lunches for tomorrow.
Thanks Becky for the deep freezer temperature alarm tip. I have a chest deep freezer I bought on sale 3 years ago and it never occurred to me about problems with the temperature. Also, any recommendations on new cleaning techniques for the deep freezer chest that I may have missed?
Keep up the good work 👍. I love your show. I pray 🙏 that you and your whole family are doing well and blessed.
You can write on the containers & the sharpie ink will come off months later by just wiping them with a towel & and little rubbing alcohol
We raised 100 chickens, processed 50, day one. Day 2 broke them down to parts. 2 weeks later did the remaining 50. Lots of work, but so worth it! FYI……I write with marker on my containers, and magic eraser, removes it quickly. Another great video, thank you.
Hello from Tennessee! Nice video! I used your tips on those totes it really organized my deepfreezes and keeps them organized lovely chicken😊
I got totes, too. I love being able to move things around!
They are my favorite lids also.! They are wonderful and don’t leak.
Good afternoon, you brought me right back to when i watched my grandmother dispatch, pluck, clean and cook a chicken. You brought back a wonderful memory for me so thank you so much for that. Also, having chicken this way is so delicious. I love that you took the insides and feet as well. We used to fight over the feet once they were cooked. What a wonderful idea. I think i may have to visit some local farmers. Thank you for the inspiration. Thank you and have a lovely evening.
Holy smokes! What a terrible story! Sorry for your bad memories!
Thank you for sharing your experience. My family is about to process meat chickens for the first time right after Labor Day. It's nice to know that others feel the same way about us as to wanting meat from responsibly sourced places. I really enjoy watching your show because I learn a lot and it's comforting to know that other people do the same homesteading at all ages and phases of their lives. I would Love it if you would show how you plan out your big meal days prep. I was thinking of trying to do something like that but it just seems so overwhelming trying to make five different meals. It would help to know some of the planning behind the scenes.
Becky, you are amazing! If only I was younger I would be doing more in the kitchen and outdoors. I do cook most of our meals at home and by scratch, so much more tasty and healthier!
You can actually write on the lids with Sharpie and it wipes odd with rubbing alcohol
Good job Becky label those foods💎
Great job! 🎉 The first time I butchers Idid it, I did it by myself. I am in great awe for the ladies of old when they did it regularly for meals.
I think it’s awesome you’re getting closer to your meat with the down and dirty. We also raise about 50 meat birds each year to provide the amount of chicken our family eats in a year. Last year we also raised 15 extra meat birds for a friend who helped us with the harvesting day. It’s not a fun process and for that many birds takes most of the day but well worth it for the year to come.
People think we are crazy for the time we put into the process, however well worth it for us to know where our food comes from.
Gosh that was a busy day! And I'm so excited about you being able to go butcher the chickens and have a resource for growing ethically raised meat!
Beuldcky I sure do appreciate when you let us know that we shouldn't use something if we have autoimmune issues. It saves me so much time researching!
I always look forward to your videos. ❤
You can write on the containers with a sharpie marker and erase it by scribbling over it with a dry erase marker (I was a teacher for 25 years and had many times used this method on our white boards from kiddos who used the wrong marker!!!!)
Becky, I was wondering if you have a whole house generator. Can't imagine having all those freezers well stocked and the power goes out.
I have used the sharpie water based pens to label my plastic containers. They are great. Once they dry the label stays on the container in the freezer and washes off when done.
Oh came back to say keep the raspberry vodka in a dark place, when I used to make ras pp erry wine, kept it in dark glass or it went an unappealing brown. ❤ Good luck with the cocktails ❤❤
Having done this, I'd recommend adding rabbit to your diet. They aren't hard to put up and it is a very sustainable meat source.
Used eat rabbit when l was younger because chicken here in uk was very expensive in 70s specially if you had big family
Very organized & thoughtful & well prepared! Thanks for sharing! Blessings to everyone 🤗🇨🇦
Hi Becky, Good job on all that chicken. I use smoked melon salt on my Focaccia breads with sage. It's yummy
You and Jammerill are absolutely spoiling me the last week with your videos yay!!!
Joel Salatin only lives about 5 or 6 miles from us. I've had his chickens many times and they are served in some of our upscale local restaurants.
Where are the gizzards? I grew up on a farm where we raised chickens from a few days old until they were big enough to be processed by Tyson Foods. We always had chickens because my mom kept several every time the Tyson people picked them up. Gizzards and hearts are very similar and my mom cooked them together. She always cooked them in a pressure cooker to tenderize them then battered them in flour and fried them.