It took us about a half-hour to butcher our beautiful rooster tonight, from start to finish.
He has been a wonderful rooster, simply wonderful; until about a week ago, when he started ruffling his neck feathers at Diego. His aggression increased; until Wednesday, when he full-out jumped at Diego, unprovoked, with his feet stretched forward in attack. Diego had just been standing there, maybe 10 feet from him. It scared the poor little guy, and bruised his hip, but otherwise he was alright.
And unfortunately, that was the end of the rooster.
Aside from a little sadness, we are fairly proud of ourselves. Instead of killing and tossing (as has happened before in our greener days), we were actually able to butcher him to eat -- with the aide of our memory from the family butchering day last fall and Storey's Guide to Raising Chickens by Gail Damerow. It was a quick and smooth process.
I am reminded, again, of what it means to be a meat-eater. We are so disconnected from how we get our food! I am re-amazed. And honestly, a little horrified. To watch the life-blood flow out of another creature, destined to be your meal, is sobering to say the least. It is hard to grapple with.
He couldn't help it, the poor rooster. He was just doing his job. But, unfortunately, the parameters of his job stretched to include attacking innocent 4 year olds.
We just couldn't abide by that.
2 comments:
I was attacked by a rooster when I was Diego's age. I still have a scar by my right eye. We gave him away. Was the rooster meat tough?
I swear I can remember that scar... I wonder if I'm just imagining that I remember it? Was it small and oval-shaped?
I haven't cooked the old boy up yet, but when I do, he is destined to become chicken stock. I take the meat off the bones after it has simmered on super-duper low for 24 hours, then use it in other things - sandwiches, tacos, soup, etc. It's pretty slick!
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