Do you want 'quarters' or just 'pieces'? Wuld boneless breast suit your cooking methods?
If I was not after 'whole' birds, I wouldn't take the innards out at all, just cut off legs and wings to use, and take the breasts off the carcase.
A bit wasteful, but saves a lot of time and hassle!
If you DO take the insides out, I wouldn't give the dog or cat the actual 'guts', because it will probably make them smell! Gizzard (without contents), lungs and any other 'bits' are OK, but NOT anything with bones in, unless you cook the bones until they go softish/crumbly (yes it does happen, eventually. I use the slow-cooker for at least 12 hours or pressure cooker for 1 hour, and that is for the remains of a roast chicken).
If I was not after 'whole' birds, I wouldn't take the innards out at all, just cut off legs and wings to use, and take the breasts off the carcase.
A bit wasteful, but saves a lot of time and hassle!
If you DO take the insides out, I wouldn't give the dog or cat the actual 'guts', because it will probably make them smell! Gizzard (without contents), lungs and any other 'bits' are OK, but NOT anything with bones in, unless you cook the bones until they go softish/crumbly (yes it does happen, eventually. I use the slow-cooker for at least 12 hours or pressure cooker for 1 hour, and that is for the remains of a roast chicken).
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