|Hung for four days and ready for plucking|
|Plucking is best done out of doors|
|This is the point the cleaver came into play|
As for advice on how to go about the actual processes of hanging, plucking and gutting, having done it the whole one time, I really don't feel best placed to offer much. This guy, on the other hand, seems to know what he's talking about. And of course, as with all things meat, I'd refer you to Hugh Fearnley Whittingstall and his excellent, utterly indispensable, Meat Book. If you are a remotely serious and even slightly conscientious meat eater and you don't already have a copy, then you should either buy it or put it on your Christmas list now. All I will say, from my own experience is this: do the plucking outside, leave yourself plenty of time (it was late afternoon when I started and I finished in the dark), but go head and do it, it's really not hard.
I'll cover what I did with it, once plucked, drawn and cleaned, in my next post.
|Gutted. Heart and liver at top right.|
|carcass cleaned and ready to cook|