Them Chooks Named ‘Soup’


Tuesday 13 January, 2015 by Uncle Spike


As you may recall, all our spare roosters in the pen had the name ‘Soup’. Someone even asked me why once… well, let’s just say they have all recently lived up to their common name. I raised them from chicks from back in August 2012, and they ended up each being around 4.5 kilos (10 lbs) each (plucked/drawn), which is pretty darned big for a chicken. The photo above was taken a while ago – they grew a fair amount more after that was taken.

In trying to recognise the sensitivities of the general readership, I decided not to show the various stages of dispatching, plucking and preparing the end product. Needless to say, I do it all myself, as does any other person living this sort of life, with the last three ‘done’ back in mid-December. The chook house and pen is now home to the not-so-little chicks I featured a while back – at least I got my greenhouse back as a result! 

So, as the birds were some 27 months old, they were considered quite ‘old’, although in reality the older birds are far more tasty in fact. I therefore didn’t just opt to roast them on dispatch day – partly coz they were probably too fat to fit in our oven – instead I decided to just go for usable chunks of meat…




In order to soften up the potentially tough or sinewy meat, I cut each bird into simple rough-cut breast pieces, rather large whole thigh and leg chunks (see above), and the wings. All that lot then went into a large washing-up bowl full of heavily pre-salted water, and placed in the fridge for 48 hours. This has the effect of tenderizing older meat. Once ‘done’, I simply bagged it all up and chucked them into one of the freezers. As you can see, even from just the last three birds, this is what we had – quite a haul!




Once all the decent meat was harvested, I really didn’t bother trying to spend time remove too much more – I’m no expert with a carving knife I can assure you. So instead, out came the largest pots and the still quite meaty carcasses were boiled up for yet another rather sumptuous chicken and veg soup – with ALL home-grown produce of course. Once cooled off, the bones were picked clean, tons of veg added and some THIRTY bags of soup were also added to the freezer. 

Finally, all the non-used bits and pieces were brewed up, added to the bones, then frozen down in bags to feed our Bonzo  – providing him with four days food per chook – one happy doggy 🙂


14 thoughts on “Them Chooks Named ‘Soup’

  1. […] chicks from the home-made greenhouse to the chook house and enclosed pen, after dispatching the former residents to the freezer, it was time to plant some peas and snap peas for late […]


  2. dayphoto says:

    Those are HUGE chickens! You did a nice job raising them…soup and other types of ways of eating them will be really nice!



    • Uncle Spike says:

      I let the hens sit and raise chicks, but the success ratio to raise adults is low, due to heat, foxes, eagles etc… so I tend to buy in 20+ chicks every couple of years, raise them by hand and then, once old enough to sex them with confidence (5m), I let the young hens out to join the troupe, and keep the roosters to fatten up slowly over another 12-18m (as in these). That is, unless I need another rooster for the troupe – but no point adding too many males, as they just kill off the hens due to ‘over loving’ them (which has happened.).

      The remaining penned roosters have a large house and a permanent open (but fully caged) run, so they can do as they please in safety – not boxed in, but also not free-range which depletes meat gain.

      Liked by 1 person

      • dayphoto says:

        Free range does toughen up the meat and slims the old body down. I think you have a great system. It’s one I used for years and years. I stopped raising chickens last year as I got mice in the house too bad. Right now I’m on a mission to get rid of the mice (kill them) without poison. I’m not using poison since a poisoned mouse will also kill a cat.


  3. joannesisco says:

    I’m guessing my chicken soup is no match for your version from all farm-fresh ingredients!!! The taste must be incomparable 🙂

    Liked by 1 person

  4. I. Greenwald says:

    I did not know a chicken could grow to 10 pounds, wow, anf thank you for not including what this city girls calls the yucky photos. I also like headless fish because I don’t want my food looking at me. I can just imagine that you ended up with Gallons of delicious chicken broth!


  5. Impressive.
    Do you do anything with the feathers? My Hungarian Gramma used to make her own pillows.


  6. fredrieka says:

    ohhhhchicken legs yum

    Liked by 1 person

  7. At least one can be sure that your chooks had a decent life and a fast, clean death, which is more than one can say about factory farmed chooks.


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