THE WHOLE BIRD 🐓 Turning unwanted roosters into food - Free Range Homestead Ep 72

[@BrianPetersen-l2w]

Wonderful video. Pascal is a gem and a very talented country girl.

[@lawrencedaniels3401]

So thoroughly enjoyed this episode, would have loved to try your pie 😋, nothing was wasted and everything organic, how tasty would all that taste, loved this video 😋👍❤️

[@Thereminator101]

Chicken liver/hearts...most nutritious parts...yum! When Pascal apologized to the roosters I swear they groaned...😅

[@johnphillips519]

Great to see you utilising all of the animal, Most indigenous cultures don't waste anything, They also highly respect those animals for their sustenance, They got almost everything from those animals including not only their food but clothing, Weapons, Lashings, Oil for many reasons namely light and cooking. Also artefacts from many cultures will also have animal parts. Nowadays we pollute the planet and think everything comes from the supermarket in plastic, Its quite sad how far we have distanced ourselves from what is real life.😔

[@FreeRangeLiving]

Since we'd look after and fed those birds for the last 6 months we really wanted to make sure we could get the most out of them at the end of their lives. It was satisfying coming up with tasty meals from those often neglected parts of the chicken. Gizzards and heads are near impossible to come by here unless you process the birds yourself.

[@tyroneforsyth1680]

I've never been keen on offal but kind of feel like I'd eat anything Pascal put in front of me 😂

[@johnburgess5534]

Wow, from battling strong winds and huge waves to cordon bleau cooking. What a multi talented girl Troy has as his partner. Wonderful vlogs from the beginning, I’ve watched them all. Great entertainment. Thanks guys

[@larryreily4736]

Thanks for reviving warm and wonderful memories from my grandparents’ farmstead.

[@denisebrooks4513]

A very common beer snack in Japan is chicken liver kabobs, flamed and dressed simply with salt. A heart is often stuck in the end of the kabob to help keep the livers on and for extra yumminess.

[@bobwarren1483]

Thank you for another great video. Being open-minded about how best to use available resources is an excellent concept. There should be more on minimising waste and maximising productivity.

[@americanbornwalkaway9110]

You two are AWESOME you should start a FreeRange Survival school😍😍😍😍😍😍🙏🙏🙏🙏🙏🙏

[@joellynparks7805]

Delightful and informative 😊

[@richardp4544]

Another really great educational episode. Thanks so much both of you.

[@patraic5241]

I live in a city so chickens aren't an option. But anytime we have whole chicken or turkey to roast we make our own stock out of the bones. Same with ham bones. Using an eight quart stock pot. All the bones and leavings from one chicken, or half a turkey, or one large ham bone. Add in two large onions rough cut. Four or five celery sticks rough cut. Three or four carrots Split length wise rough cut. The onion and carrot are put in with skins. Celery leaves can be used too. Liberally add fresh ground pepper. Pre ground pepper can be used but will take a bit more for the same flavor. Add water to two inches or three cm below the rim. Cover until the boil starts. Cock the lid to break the seal but do not remove. This keeps the boil rolling without boiling over. Total boil time one hour to one and a half hours. Water lost to steam can be replaced. When done cover and let cool to room temperature. When cool strain. This should make about five quarts of stock.

[@wildtimbrown]

It all looks SO yummy!

[@jeffslaven]

I do love my chicken! Hey Pasky, have you ever tried your hand at chicken sausages? Might make a good video! Oh, and thanks for this one!

[@gertboerman3666]

It is 1 pm. Normally I eat at 4 pm. Only one meal a day. This video made me decide to buy a chicken, start the Cobb and have an early meal. Jummie. Thanks P.

[@danielcasanova7681]

Awesome work guys!! keep up the good work!! we love watching you guys, me and my 3 kids all watch you guys. For the gizzards guys you chould try a portugese dish which i make with them called Moela (chicken gizzard stew) its really nice and an awesome winter dish!!

[@ronprince1478]

Thanks guys. I remember when I was little my grandmother gutting roosters, she reached in and the bird let out a grown. She must have seen my surprised face and simply said, cold hands. I must get to my rosters.🤔😉

[@elderedwards771]

I really like your apron.

[@ToiOraLAT]

So important that people KNOW full well where their KFC really comes from. A great episode.

[@julia_rau_photography]

Wow, I learned so much! Great to see you are using every bit of the animal. The broth looks delicious!

[@Jay-FromTheWoods]

The prep part was informative. The cooking part made me HUNGRY!!!!!!!! I would think a "Grease Separator" would be a good addition to your cooking tools.

[@sailinggreenpearl2571]

Good to see how to do it properly, i tried to barbeque my roosters...so tough even the dog turned her nose up at them!!!

[@bryanbadger6841]

Ah yes...#415 in likes. Sorry make that loves. I've been subbed since the Kimberly's..I think, and now it's "Free Range Living." I might have mentioned this before, but a book seems a great follow up.? I'm a 1946 model, and by the time I was on solids, age about 2...after WW2 ended, meat was slowly being redirected into the nation market. But I can still remember having fried brains, tongue, both oxtail soup and kidney and liver. Also I remember hearing somewhere that we were eating parts of chicken back then too.? And that's why at a few months short of 78, the word food allergy or intolerance are not part of my vocabulary. Thanks to my parents, I was made to eat everything. Thank you again guys for yet again another great episode. Keep em coming. All the very best.

[@sheerluckholmes5468]

Been a long time since I heard the word 'schmalz', well done on all the food prep.

[@darrylmcleman6456]

It seems roosters all around the world know to sing the same tune !!! cheers from here! TOP of the MILK!!!

[@blueclue57]

So much work! You brought back memories of when I was a child and mother did lots of canning.. vegetables. Processing chickens is another level of skill. Very impressive!

[@ImTheDudeMan471]

Stray question popped in my head Q:As caretakers, do the title owners ever stop by for a visit? Is there an owners guesthouse?

[@Lana_Warwick]

Lucky Boy having Pascale cook all that fancy stuff for you Troy, much better than bachelor tucker. Nearly a big mess to clean up on the floor @19:05, place on damp cloth right side of sink so it doesn't slip, tilt over. Looking forward to seeing how/what you do with bunnies (much easier).

[@allredtail]

I am concerned for your safety. A pressure cooker should never be more than two thirds full. It is too easy for the vent to get plugged and create pressure problems. I do see your pressure canner is probably the same model I have which also has a pressure gauge. This helps prevent a problem if watched closely. The pressure gauge can also plug up, so be very careful. Check the instructions for your canner.

[@kevincannon7707]

I think I would love that, because I love grits and liver. Yummy

[@aaronh4475]

Great episode. Very informative and so impressive managing the young one whilst doing it all. Refreshing to see real food and the effort it takes to make the most of an animals life. 👏👏👏

[@kimcollard4001]

I would love to do a cooking course with you..🤩🤩. Back to Ground Roots cooking 🌟🌟

[@bobuncle8704]

So informative to see the whole process.

[@andrewparry6106]

Making me hungry..make butter soon?

[@iainlyall6475]

YUK YUK! ☹, YUK! ☹, ummmmm! yummy! 😛

[@nooneanybodyknows7912]

Smiling faces 😊

[@bishopkinlyside8477]

Hi guys, I’m glad you do this for your meals, but sorry I can’t watch it. I was the same when I was in Zambia Africa. I can’t be friends with the chickens and eat them but it probably sounds a bit pushy but that’s how I feel anyway always enjoy your videos. Keep up the good work and I hope these chickens taste fantastic.

[@paulvandal4444]

The pie looked delicious! Do you make any use of the feathers?

[@joecat101]

When you skim off excess fat and you end up with some broth in it let it sit for a minute or two to separate than carefully use a squeeze bulb turkey baster and suck the broth from the bottom of the jar, this can also be done with a meat injector if the needle is long enough. Your pot pie looked wonderful, I also like to put celery in the pie.

[@janicechilders4885]

Really enjoy your video! Your a great cook. I noticed you use a food sealer. Could I get the brand and model number of it?

[@GreatOutDoorWorldofMines]

My great great grandfather was a chicken.

[@fitzyholden1036]

Not easy to make an old chook go down well.

[@JonMadsen70]

:)

[@shreksswamp9001]

Yeah nah, sorry people, but feet, guts and head, are not for human consumption in my book. Dog food. Heck even the dogs won't eat some of it. Brrrrrrrrrr. Just the thought of eating any of the guts sends shivers up my spine and I'm a 66 year old meat eater. I guess we all have different tastes and if I were living in an era where food was scarce, and was raised on eating animal guts, then there probably wouldn't be an issue, but after being raised in a family of butchers and meat inspectors, me being one of them, I'm afraid I am just a tad fussy with what goes passed my lips and animal guts ain't goin there. Made to eat it when I was a kid and chucked every time. Not gonna happen!

[@nooneanybodyknows7912]

As far as I know, I've watched every episode. This one wasn't for me. They eat things I cringe and vomit at just the thought (from the sea, too). To each their own. I still clicked the like... even though I didn't like. 😅

[@shreksswamp9001]

@@nooneanybodyknows7912 Hahaha. Great comment. I always watch what they put up. I've been watching them since they first started heading up to the Kimberley and posting videos. Yeah, I'm not into everything they eat, but most especially any kind of offal. All dog food if you ask me, but that is my taste and I know many who would die for some of these foods. I guess if we were starving we wouldn't question it too much, but we ain't there yet and I still have a choice. Hehehe!

[@testicool013]

You been eating it all your life and you didn’t even realize 😂

[@nooneanybodyknows7912]

@testicool013 No, I haven't. I don't eat processed food. I know for a fact I've never eaten chicken innards, feet, heads, liver, gizzards etc... I eat chicken thighs and breasts, and on rare occasions wings. No giblets, EVER. No bologna, hotdogs, or any other processed meats. I have nothing against those who do. It's just not for me.

[@testicool013]

@@nooneanybodyknows7912 I don’t believe you