Funky Chicken Coop Tour - Austin, Texas - March 30, 2013

I'm not a vegetarian. But the older I get the less meat I eat. Gone is even the thought to sit down to a big steak dinner. The human body can only digest and absorb 3 ounces of animal protein at a time. Why force more if the rest just passes through wastefully? However, I thoroughly enjoyed eating small hot portions of turkey many times throughout the day yesterday. I didn't feel stuffed, I didn't feel guilty, I just felt adequately sated each time.

Adding to the satisfaction this weekend was knowing where my food originated. I actually know the piece of ground where my turkey and chickens were raised. I know what my poultry was and was not fed. And I could taste it. Each bite released new flavors in my mouth that are completely foreign in commercially produced birds. I felt like I was eating turkey for the first time. And I had the same experience the day before, eating my very own home raised broiler chicken, both of which I processed at Eden's Cove.

I actually delayed processing my broilers because of my own inner turmoil with being the killer. I delayed so long one of them died. How silly is that? I had to dispose of it. Its not like I didn't seek help with slaughter, and its not like I didn't have offers of help, but my mind or emotions or whatever it is would freeze each time. I'd reschedule because there HAD to be a better time than today. I'd feel heavy inside, just thinking about it. There had to be a day and a way that would work for me.

And Eden's Cove turned out to be the place for me. They'll show you how to do everything, but I really just needed help with the first step. I needed help with the actual skill of cutting the neck so it would be done quickly and properly. PLUS they have a plucker out there that will pluck three chickens at a time in less than 30 seconds. AND they have the outdoor work barn/pavilion so processing and cleanup was simple. The compost pile was on one end of the acreage, the burn pile was in another area. I liked the setup.

I processed my chickens in no time, so decided to stay and help process turkeys! I think we did 8 or 9, and I ended up going home with one of them! I let the meat rest for a day or so, and then Saturday I just couldn't wait any longer, and roasted one of the chickens! The first bite actually confused my palate. What were all these strange flavors? What was this texture?

As I tasted and chewed, I realized the texture was of MEAT. It was not the texture of commercial chicken, which is very smooth and unnaturally soft throughout the piece of meat. Within the meat there were different flavors, not just a consistent bland salty flavor throughout. It was like eating an everlasting meaty Gobstopper, The flavor would not quit! I kept being drawn back to that baked chicken until it was GONE. I used only garlic salt and cracked pepper, and the juices were rich like gravy.

I felt somewhat primal this weekend, but in a proud and accomplished way. Primal because it involved killing, and proud because I felt the skill of dispatching was my last missing skill in becoming self sufficient with regard to food. The process was quick, and I felt like a weight of many years was lifted off my shoulders. I am finally able to produce my own complete backyard-to-table meal.

Thank you Eden's Cove!


-Bluebonnet Eggs

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