Hello!
 
I thought I would pass on some Chicken Gravy hints that have made the whole
process much easier for us.
 
See if a butcher in your area will grind the chicken whole for you.  Ours
will, but not until the end of the night, since they can not wash the
machine after that or grind anything else after the chickens have been put
through.  MUCH easier than grinding it yourself.
 
Instead of freezing it, and taking up our whole freezer with it, we
invested in 24 canning jars, a bunch of boxes of lids, and now we can it.
We cook it, grind it, and then put it into the jars, and toss it into the
pressure cooker pot.  It seals them.  Presto!  No freezing and thawing.
It's also great, because if you need to take some with you to the vet/a
friend's/a ferret sitters, there it is.  The process also kills anything
nasty that may or may not be in there!
 
thanks,
Julie
[Posted in FML issue 3005]