Might as well get to it. I wanted to take care of the crowing before it really annoyed our neighbors. I got into chicken butchering attire, pink rubber gloves that match my pink crocks. I gathered my knives and headed for the coop. I decided to use my lazy farm girl butchering technique. Bantams are smaller than regular chickens so it is a bit harder to dress them. The wings and back don't have a lot of meat and since silkies have fuzz all the way down to their extra fifth toe I knew I wasn't going to use the feet for broth. I decided I would skin them and just take the thigh, drumstick and breast. No need to gut or pluck. The silkies are known for their black skin (these are black silkies) and I considered plucking them just for the novelty of it but as the mosquitoes started fixing me in their sites, plucking seemed like more trouble than it was worth. Interesting FYI, their meat is darker too. The tendons, bone and meat are all dark gray. It is really strange. I wonder if it will taste like dark meat?
The other roosters I butchered were a bit stringy and tough. I decided to try brining these two to see if that would helped tenderize them. I used a brine mix that I found at Old World Market. It has rosemary, onion, garlic, cranberries and peppercorns. It is stronger flavored than what I usually make but I thought that if the meat is dark it might also have a stronger flavor and so the turkey brine might mellow it a bit. I mixed the brine with boiling water until the salt dissolved. Then I cooled it down and poured it over the chicken pieces. I put that in the frig and tomorrow we will throw them on the grill. Can't wait!