You'll want to pick a hen, or gallina, that's already started to produce eggs. They're fatter, apparently, and if they have any unlaid eggs inside, you can eat those too.
Wring its neck. Avoid the spontaneous and energetic wing flapping. Easily accomplished by hold it by its legs.
Submerge in boiling water. Then hang from a tree and pluck its feathers. This only takes four or five minutes.
Continue by dismembering the chicken - first remove the head and neck, and rip out it's gullet. Then cut out the wings and drumsticks.
At this point, things get messy. Cut the body open, remove the kidneys, liver, belly fat, lungs, and heart. Then pull out the intestines - they're bright yellow!
Cut the bird into sections, cook.
ohhh....just lovely.
ReplyDeleteSt. John,
ReplyDeleteI like your awkward ease both sitting on the horse and gutting the chicken. Just what you were looking to find in Paraguay.
Tom
St. John,
ReplyDeleteWhat's your address now in Potrero Pucu?
Tom
hmmm-how interesting that the intestines are yellow! Kudos to you; I'm not sure I could do it without weeping; cowardly I know to not deal with it first hand. My mother used to go to the butcher shop to get fresh chickens but all I remember is the smell, the feathers and the sawdust all over the floor. The butcher took the beast out back and did the deed....xom
ReplyDeletewow i cant believe you did that. that's awesome tho ;) btw why is it yellow?
ReplyDelete