What Happens To The Rest of The Bird?

What really happens to the rest of the bird after processing? In this episode of the Poultry Nerds Podcast, Carey and Jennifer dive deep into nose-to-tail poultry utilization—breaking down how quail, chickens, turkeys, and even manure can be used with little to no waste.

From feeding pigs and dogs, making dehydrated pet treats, bone broth, schmaltz, bone meal, compost, garden fertilizer, and even crafts and jewelry—this episode pulls back the curtain on sustainable, homestead-style poultry processing. You’ll learn how to turn a single bird into food, supplements, soil improvement, and long-term value instead of waste.

Whether you raise quail, chickens, turkeys, or just want to be a more intentional poultry keeper, this episode will completely change how you look at “the rest of the bird.”

poultry processing, nose to tail poultry, what to do with chicken carcasses, quail processing tips, turkey processing at home, bone broth from poultry, poultry sustainability, homesteading with poultry, zero waste poultry, chicken bone broth, quail homesteading, using chicken manure, composting poultry waste, poultry pet treats, instant pot bone broth, freeze drying broth, heritage turkey processing, poultry nutrition education, backyard poultry podcast

Join Carey of Show Pro Farm Supply and Jennifer of Bryant's Roost as we delve into chickens and quail (mostly)  to help you enjoy your birds more and worry less. Backyard chicken keeping shouldnt be stressfull, let's get back to the simple days

IncubationMAsterclass.com is an online course designed to walk with you during your incubation journey to maximize your efforts.  Invest in yourself with Incubaiton Masterclass

Transcript

0:40

Welcome back Poultry nerds. Today for this episode, we're gonna answer a question that some of you may have asked. Some of you may have not, but I guarantee you when you read the title of this week's podcast, you were like. What really did happen to the rest of the bird? Where did it go? You know, what you think about it and what does everybody do with the rest? Not many people talk about what they do with Mount poop more. Um, and that's a thing that, people could tune into Quail Mania and see what to do with that. But this week. Jennifer, what happens to the rest of the bird? Oh, I use like every little teeny tiny piece of it. Nothing goes to waste around here. Do you wanna start with the big birds and go down, or you wanna start with the little birds and go up? Okay, so tell me this. Everybody knows that quail especially, they're just looking for new ways to go. So what? What? You know when you, let's say you walk through in the morning and you say hi to all of'em and everything's good and you come back an hour later and one of'em just laying over. What do you do with it? Well, that one, we'd be pig food. We have pigs. You have pigs. Those ones would be pig food. If you don't know what's wrong with it, then you don't want to eat it. And quite honestly, the pigs are pretty smart. If there's something really wrong with it, they won't eat it either. Um, are all pigs that smart? My pigs are, you have dumb pig pigs. I've never seen my pigs not eat anything. I have. I like much everything. I, I give them this edible isn't there tomorrow. Mine do not like mice. They won't eat'em. Not even little babies that I throw out there. They don't like'em like after they're dead. No, like still screaming because I threw'em out in the cold. They won't. She just walks right by him. She doesn't care. But okay. So I was thinking, okay, so don't eat a rat. Yeah, don't eat a rat. That's like the only thing then. So yeah, pigs are pretty much like easy to please, but um, they like all the eggs. Um, they do get tired of egg shells. I will say this. They'll start sucking the egg out and spitting the shells out. It's pretty cool. It's kind of like us eating sunflower seeds. So they'll, they'll suck an egg and, and then spit the shell back out. But like when they do that to a quail egg, you know, you got this 3 50, 400 ish pound pig and they pick up, you know, like one of the, even a 1215 gram quail egg, it's like half dollar ish size ish. And you're like, okay, it is just fixing to eat it. And then you start hearing all this weird sucking sound. And then show comes back. I'm like, well, I guess you got enough calcium, so yours do it too. Yes. It's not just mine. Mm-hmm. You give them some big old eggs, like chicken eggs or something. Yeah. They'll crunch'em like on the tip. It's pretty interesting really to watch on. Look, they'll sound like a toddler eating a bag of chips. Yes. Just crunching away. But then you'll, when they leave, you've got a trail of shells. Yeah. Yeah. And then the ducks come. I was say, then ducks or chickens come and they're like, Ooh, what is this? And they got pull'em all up. So it wasn't there a while ago, so let me try it. Mm-hmm. Oh yeah, I need some calcium. So my thought process behind this was more like, what do we do with the rest of the bird? Not necessarily just feed the pigs with it but I mean, that's the place to start. It is a place to start because you know you're feeding them and that's less purchased feed that you have to feed them. Yeah. And because they're so, and quail do just. Pop off. Mm-hmm. Outta nowhere. One minute they're hopping around acting fine. Next minute. You know, they had a heart attack'cause they didn't like the way one stared at'em or something. So yeah. Pigs are a convenience if you can have them.'Cause they're basically garbage disposals. But my, and if you like bacon. Mm, I made an appointment at the processor today. But yeah. So let's talk about what I do with the quail versus like necessarily just throwing'em over the fence. So if we process a quail, I was gonna say, let's say like, you know, you've got your grow out is selection day. You pick out the lucky ones that made the cut. The ones that went into the other barrel, they're the ones that you're going to do what with? Okay, so you, I skin them. I am not going to spend the time plucking them, and I know some people are gonna gasp and grasp their pearls, but I am a Skinner and. I do keep a bucket when I'm processing and the head will go into one basket because I keep that. Mm-hmm. The skin with the feathers goes into the pig bucket. The legs go in. Well, let's just, okay, so you've got it skinned at this point, right? So the wings go into a basket, the heads go into a basket. The now the wings, you cut the wing off. Mm-hmm. Before any feathers come off cut the wing off right at the body, you are gonna set that aside and do something with it later. Like those, you go in the. I call it a jerky machine. So let's visualize. I've got two buckets, okay? And I've got three baskets, I think. And so head. How I do it is head and then I drain them. So head goes in one basket. Mm-hmm. And then once they're drained and they're still, then it's wing, wing. Foot. Foot. Okay. Right. Or kneecap. Kneecap, however you wanna look at it with the scissors. So, wing, kneecap. Kneecap, okay. The wings go into a basket, the feet go into a basket. Yep. Then they are skinned into the feathers in the skin. Go in the pig bucket. Then I cut out the spine into another basket, gets its own basket. When you pull the spine out, that's called spatch. Caulking. Okay.'cause you can lay the, the breastbone open that way, and when you do that, the insides come out. So it's not having a spineless quail. So the spines are in another basket. Then the insides, what we do is take the intestines and those go in the pig bucket, but the heart, the liver, the lungs the gizzard go with the breast meat into the cold water, the ice water. Yeah. Okay. And that's how we do it. And so we've taken this bird that a lot of people would think would be wasteful, and we've turned it into a hundred percent usefulness. So the pigs get some treats, right? The spine, the wings, the feet, and the head. And sometimes you might have to rinse the head off a little bit, but they all go into a dehydrator and for 24 hours, um, I think mine is set at 125 degrees. Um, it, the head is pretty dense. It does take a little bit longer, but the wings don't typically take that long. Um, but when they're done, you've got. Pet treats that you can't buy any more clean for your dog. And things that you weren't gonna eat anyway, you were never gonna eat the spine, but your dog's gonna love it and it's gonna be great for his teeth. Yeah. And he didn't cook it. I was gonna say that. That's not something I'm eating. And you didn't cook it. Mm-hmm. So the bones are still good to give to the dog, right? The wings, you can do arts and crafts with them. You can make cat toys out of them. You can train bird dogs with them. The, it's an endless, endless thing. I've seen them, I've seen people use pieces of wings to make jewelry with. And at first I was like, that's kinda weird. But then I had a friend of the show who makes stuff like send me a package and there's a pair of earrings in it. And my wife liked them. And she wasn't really weirded out when I told her what they were. Um, a lot of people take the skulls if you can figure out how to clean the skulls, and I think that takes those beetles. I don't particularly have, those beetles don't really intend to get the beetles, but they're bone cleaning beetles. I don't know what they're called. But you can drop them in there and they will clean them out, and then they put them in a resin and make necklaces and all kinds of stuff out of them. Yeah. I, I like jewelry as much as the next person, but I gotta say if I saw someone wearing a quail skull as a necklace. That would definitely take the most unique thing I've seen today. Award. Well, you need to spend more time on Etsy. No, I don't because that's like spending time on Amazon or Lowe's. Oh, okay. Gotcha. It gets expensive. So I have tried all of the ways to clean the skulls. Mm-hmm. Because I don't have the beetles. I saw somebody say, you can put'em in an ant hill. So I took some pieces of hardware cloth and folded them in half and stuck them in an ant heel. Yeah. That didn't work. No. Um, I stuck, I stuck a pig skull in a, trough and the dogs ate it, so that didn't work. The quail skulls, I've also tried cleaning them myself, but I end up breaking the jaw hinge, but doesn't work. It can go. Okay, so I cook the quail and, you know, the breast meat and the leg meat like you normally would, and then you're left with the bones. At that point, you could make a broth. I didn't ever find, find it worth the trouble. If you just liked a milder flavored broth, you could just put it in a pot. I use my instant pot like on a daily basis and put'em in there with a bunch of water and make a broth. Now here's the really cool thing that you could do. If you have the dehydrator, once you've cooked it down, like the bones down, you've got the broth out of'em, which makes a bone broth, okay? Mm-hmm. Which is good for your joints and everything else that bone broth is good for. Those bones are gonna be just basically mush, right? Put them in your food processor and make a paste out of them. Then you could put them in the dehydrator. To make a bone meal powder. And that would be great. On your dog food, on your cat food in your garden like bone. It's basically bone meal and it's so good for everything. I'm gonna say that's like the freshest a fresh bone meal possible. Right, so you've still got all your minerals that are left, you've not wasted anything. And if you really didn't want to go that far, just, you know, make your bone broth and then bury all your bones in your garden and eventually they'll decompose into your soil and make your soil better. But if you do all of that, you've taken a, you know, a dollar and a half bird that you have invested in it and you have made, I don't know how many objects I just named off that you, you did with them watts. Yes. And if you sold some of those pieces, you're, as long as you recoup more than a dollar and a half, I mean, you're into profit territory. Right. If you use a quail. Individually pieced. And they're worth a lot more than they are walking around. Well, and even still live. I compost all the manure and, oh, I bought a new toy. I haven't told you yet. I bought a manure spreader. Because Mount poop more is getting out of control over there, and it's more than I can use in the garden. And so to regenerate my field for the cows and the goats, you got one that goes on the tractor. I did. Well, it goes on the, the gator, lemme tell you that is the bet on the Gator. Yes. You got one that like with a five horse motor on it or something? No, it's a, it's got a wheel in it and it works by pulling it, I don't remember the term, David made sure I was ordering the right thing, but it doesn't need the 3.3 point thing. Don't need a three point hitch or none of that. It just hooks up like a trailer and you. Yes. Poop in the top and yes, it should, it shipped today. So I'm all excited about using that, but I can put that, you know, or we're gonna have to shoot some video for YouTube for that. Yep. I'm gonna be able to put it like up in the orchard area in the cow pasture to fertilize that because it's nitrogen, so it's. Just the green, all in your neighbor's driveway. Green in front yard people I hate putting in their yard. So I mean, it's going to make my yard, my whole property, like so green in the spring. I'm so excited to get that. So now you won't have to move your tr you can put your tractors wherever you want to now. Mm-hmm. Because you don't need the the chickens to spread it as you walk them over your yard. If you can just, let it dry. I'm actually thinking about putting the turkeys in the tractors. So I've seen that they do really well in tractors I had. So let's our good segue here into the next topic. So I just had five turkeys processed on Friday, and they have been in one of your Illumina coops for the last, um, three, four weeks or so. Mm-hmm. Moving across fresh grass, right? What mm-hmm. What's left of the fresh grass. Right. Um, I mean, you know, where we live, there's. It's not a lot growing right now.'cause it may be 68 1 day and 28 the next, but, and it's so muddy, so we can move them, you know, where it's drier and stuff, but they did so well. We parted them out, so I didn't get dressed weights, but I know one of them was well over 20 pounds. And these were June hatches, so that's not even six months old. Mm-hmm. But like with, with them when you have'em and you're moving them around like that mm-hmm. That funny little squabble that they make, you know, it's like we're, the first couple times they were probably like, what are you doing? But then they were probably like, Ooh, there's something I haven't seen before. What is this? What is that? Going all over the fresh grass. And it gives time for their pen to relax and regrow. And I need to get in there and put some lime down and, and balance the soil a little bit better so the grass can come back in the spring and it gives them, you know, time to get out and get something different. Um, but ultimately what I want to do is move those Illumina cos through the orchard to fertilize. The trees up there. Sure. So on the turkeys I like now we're talking about heritage Turkey here and there is a difference. So the heritage birds do take longer to grow. Yeah. And they're. Legs and their wings are going to develop those tough tendons and ligaments, and it's really hard to eat those, basically, I don't find them overly mm-hmm. Appetizing with all of that stuff in there. And so what we tend to do here. Is we bake the breast meat. Yeah. And then we slice it for dinner or for sandwiches. I have a meat slicer, so we put them on the meat slicer and I slice it really thin like you would buy at the deli. And then I vacuum seal two sandwiches worth in a package and put it in the freezer. There's never any waste. I want a Turkey sandwich for lunch. So I take it out after breakfast, it's thought out by lunchtime, make a sandwich, and there's no Turkey left in the refrigerator that you're wondering how long has that been in there? Yeah, exactly. When was it? So I find that that works better for us. I mean, it's just me and David here in the house, and it's not like there's a bunch of kids running through eating everything. You know, when we had the teenage boys in the house, it wasn't a concern, so, oh yeah. When you have teenagers in your house, the date on something, except for maybe like yogurt, that's not a concern. No, it is not gonna last. No. So that's what we do with the Turkey breast. The five that we did on Friday, what we did with them is we made ground Turkey. Just for some variety in the freezer. Yeah. And my plan is I bought one of those, um, sandwich loaf, baker steamer, I don't know what they're called. It's like a cylinder thing and it has a spring on it. And then you put it, I know it's weird. And then you put it, you season all the meat and you put it in there and you compress it. As hard as you can with that spring. And So it's like a sausage link maker? No, it's, it's like five inches in diameter and Yeah. And then you put it in boiling water and you basically cook it in boiling water and let it cool. And then take it out and think like Oscar Meyer meat. I was gonna say, that's how you, that's how they get the pick. Things of mystery bologna. Exactly. Oh man. You could do that and you would actually know what it was that you were frying a thick slice of. That would make it even better. Yeah. Well this girl ain't touching no bologna. That just ain't happening. So that's why I said like, I mean, it looks good, but yeah, it ain't happening here. Uh, my wife's granddaddy worked at the Oscar Meyer plant and he, he wouldn't eat it for a reason, so I. So I'm gonna try that. I've, I've played with it a little bit, but I haven't really been super excited about it, but I'm gonna try it with the ground Turkey. And David likes that more. Refined, basically processed texture. So I'm trying to make some of that stuff for him. That's how he grew up, so he misses that texture. So anyway, so basically you're trying to make him potted meat with. Meat that you actually know what it was. He loves potted meat. I refuse to buy it, but he loves it. Vienna sa, what does he call'em? Vinny. Vinny sausages. Vinny sausages. Something like that. I can't remember what he calls'em. This thing's nasty. Look, he also eats rag bologna. Whatever the crap that is. One of my kids likes those things like, we're not, we're well beyond going hunting. You've got some stuff in case you're out in the woods and you're hungry. Like well beyond, beyond. This kid will ask for it as a snack when we make a Sam's run. What vi Any sausages? Yes. Yeah. And she will take the middle one out, then fill the can about half full with hot sauce. Stick the middle one in it like it's dip and eat them. Yeah. And I'm like. One day I just looked at her like she was crazy and she says, what pop? I said, uh, do you nope. Uhuh don't ruin it for me. I said, what? She said, I have a feeling you're gonna ask if I know what those are made out of, and I have a pretty good idea, but I also like them, so don't, don't ruin it for me. I was like, okay. All right. So, but, so that's what you do with older turkeys? Yep. The younger turkeys are Thanksgiving. Well, we still have to, we still have the legs and thighs.'cause re David doesn't like dark meat and I can only eat so much of it. So what I do is I'll just throw'em all in the instant pot, the legs and the thighs. Throw'em in the instant pot. They come. I've got some in there right now. I've got two instant pots going right now with Turkey, legs and thighs. And I'll pull some of the meat off for me and make almost like a, a chicken salad, but with Turkey meat. Yes. And make a sandwich. That's really good. And some pickles and salt and pepper. It's so good. But the rest of it, I just kind of pull it apart and the cartilage and all that stuff. And I just use it for dog food. I make a lot of dog food. Put it in the dog bowl. Yeah, I make a lot of dog food, but then all the bones. Okay. The bones go back in the, okay. Well, the heart, the liver, the gizzard, all that stuff that goes into the dog food too. But all the bones go back in the Instant Pot and they'll cook. Depending on how busy I am, I may keep restarting that instant pot for two or three days because I'm just too busy to, to deal with it. And you're cooking'em down? Yeah, I cook'em down. But then what We didn't talk, well, we didn't talk about with. Quail because I don't care for the quail broth. I don't think it's rich enough. But this would be apply for the chicken broth too. And once you get it cooked down and you're ready to strain it out of the. Instant pot or off of your broiler pan, whatever you're cooking those bones down in, they need to be submerged in liquid. Mm-hmm. But then what you wanna do once you strain it, meaning get all the bones out of it, the bits and pieces and everything. Put it in a pot on the stove and then condense it. So before I learned to can or learn or got a freeze dryer, do you know those jars that you can buy at the store? They're like six or$7. And when you chicken broth, but it's condensed chicken broth and you can open it. Scoop it out the spoon and then just dilute it. Mm-hmm. Okay. Yeah. I can't remember what it's called. But, but basically chicken broth. No, there's a name for that brand and I can't even think of what it is. Oh, just like, just like broth or something like that? Yeah, I know what you're talking about. Okay. Comes in a little brown jar, about three or four inches tall. Okay. It's really good. But you can make your own. Just boil it, boil the water off on the stove, and it'll eventually come down to that consistency. Put it in a jar and put it in your refrigerator. Yeah. And if you have too much, then roll it into logs on parchment paper and like butter and freeze it. I was gonna say, you don't really have too much. There's always a use. Yeah. Oh my gosh. We do so much chicken broth. I mean, we just drink chicken broth. But you can use it in so many different things. Chinese food, um, soups. They use a lot of it in Chinese food. Yes. It's, it's a lot. It, this is a lot of it goes in soups. Mm-hmm. All kinds of soups. If you, if you know how to can then get it down to the desired consistency or concentration, I guess would be the better word. And then can it and in my case, I particularly. Prefer to freeze dry it. Uh, I will steam it off until it's kind of thick and it gels when I put it in the refrigerator, which is all that nice collagen that's in there. And then I freeze dry it and put it in the blender, get it into a powder, and you could take, I don't know, 20 jars worth of. Broth and put it in a pint. You can condense it down for your shelf space so much. I love my freeze dryer. That brings it down to a whole new level of condensed broth. It does. We have so much chicken broth on the shelf because I just cook it down to, I just cook it all the time. I just can, can't, well, like this time of year. When you have a lot of dressing and things like that, you really go through a lot of broth. And if you're somebody that likes to eat soups and things like that you're gonna go through a decent amount then, too. Well, if it's freeze dried, you know, it's like what a, a cup of it is enough to make a. Gallon size pot? Well, depending on your consistency or your concentration of how much, and then just your taste buds. So the stuff that you buy in the store, in that box. The box. Yeah, the box of chicken broth. I can't say this with a hundred percent certainty, but logic tells me that the big hatchery processors. Are doing the same thing I'm talking about doing. They're taking those Cornish carcasses and they're cooking them down to make broth. Well, those Cornish crosses, I have them. I have had them in the past and I have tried to make broth with them. They don't graze and they don't go out and they don't develop their bone structure. And that bone structure is what gives you that really, really nice flavor and that color. So the stuff in a box is almost clear because I see people on the freeze drying pages and they're like, well, we tried to freeze dry broth like you're doing. And I ended up with a tablespoon of powder. Whereas I'll end up with a court portray, and that's a huge, so that tells me that they probably used. The stuff from the store to Right. Why in the world would you freeze dry it? If it doesn't, why preserve it if you buy it at store? Because people just don't know. They don't know that you can just simply take a chicken carcass or a Turkey carcass or even. Or duck or pheasant or whatever you say. Anything, yes. Bowl the crap outta it and then it down. The only thing that I really struggled with that I'm still working on, my mastery, I'm getting much better at it, is my cow bones, my beef broth. You have to bake them, roast them, develop that flavor before you can. Extract, do something with it. Extract it. Mm-hmm hmm. Um, if you try to do it with fresh bones, you end up with what looks like at the store, that nice, clear liquid. But if you roast them and bake them and put vegetables, like onions and carrots and stuff in there with them, yeah. Then you develop that nice caramel color for beef bones. No, but anyway, so the point of doing all of this show today was this time of year. There's a lot of cooking going on, and if you have a slow cooker or an instant pot, which I cannot tell you, well, I can tell you because you listened to me and you went and did it, but. An Instant Pot is the most fantastic thing ever. Like I own three of them. Well, I technically own two of them, but I stole one from one of the kids and he hasn't asked for it back yet. So I have three of them. So like, I got an Instant pot because I saw how you use'em for just about everything. And I was telling my wife about it and she was like, oh yeah, my sister has one of those. She's told me we should try it. And you know how the AI in your phone listens to everything you say, and then like that popped up as a deal of the day or something. So I ordered my wife one and she was excited and she's asked for another one. Next sale pot. I need the big one. I don't need the one that you know, goes on sale for everybody else. Like I need the ginormous one to go on sale. The little one was like at my house, the little one would be like something to cook rot tail in. We couldn't cook a meal in that, so I need that. But did you also see where they came out with an oven? So I'm really weird about the non-stick cookware. I won't use it. So a lot of those ones rely on non-stick. The Instant Pot is stainless steel, the same. The people that make the Instant Pot have the instant oven. Oh, I haven't seen it, but like the ninja, like I love my ninja blender and stuff. Yeah. But their version of all of that is non-stick Now this is stainless. Oh, okay. Well then yes, I would be game for that. I'll send, I'll send you a link on Amazon. Well, I just bought a roaster and I haven't even used it yet. It's. Sitting on my counter because guess what? My six month old Turkey that I cooked for Thanksgiving didn't fit in the pot. I ended up having to like tent it with tin foil because the lid wouldn't fit on it. And it's, so now you have, were hanging over. Now you permanently have a smaller roaster that you can use to render down large in the garage. And then you have another one that's large that you can maybe fit a Turkey in Now. Oh, this big enough for that? This is the biggest one. It's 28 court. This suck girl will fit my big boys out there. Yes. Yes. And you know what? We actually didn't talk about schmaltz. Yeah. Do you know what SM. Most people don't. I've heard of it. I don't remember what it was. I do remember it being really weird. Oh, it's not weird. Tell us. Tell us. Okay, so when you cook your chicken broth down mm-hmm. And then you put it in the refrigerate refrigerator to to cool and to gel up with all that beautiful collagen that's in there. The fat will float to the top. Mm-hmm. You can just pick it up right out of the bowl. And that fat is called schmaltz. So if you take fat off of pig. That's called lard. If you take fat off of cow, that's called tallow, and if you take fat off of chicken, it's called smalt, so you could scramble your eggs as it looks like butter too. So don't ever try to, you. Put it in the refrigerator without marking it because it's yellow and you don't want it on your toast. I was gonna say that could make it for a rude or rak awakening when you like smear it on some bread or something. But I have like put a little spoon like spoonfuls in there. Like when I'm cooking chicken in the cast iron skillet, I put it in there because you know, I mean it's chicken, why not? Right? Give gives it, it helps with. Instead of using a grease that may give it a flavor that you don't want, you just put a little bit of that in there and bam. Yeah. So don't waste your birds. I mean, the bird keeps on giving for, theoretically months if you handle it correctly, because even if you bury the bones, then it's growing your vegetable garden in the spring. So, and you know, with this episode, a lot of people will, hopefully, will realize that some of the stuff that they hear us talk about or see on homesteader conferences or shows or YouTube videos or however they pick it up, they'll realize it's not really rocket science and it's not that hard. No, and it doesn't stop with just putting a chicken in the freezer like it, like really? Mm-hmm. Really understand that you just spent literally months putting that chicken in the freezer. So use it. Use every, yeah. Piece of it. Definitely. All right. Well that's all I got to say. I don't think I can think of any other use for anything on there. But if you guys think of something that I missed or have a question about it, you can always email us or put it on our Facebook page that, Hey, you forgot to talk about such and such. Yeah. When, when you know, when you see this episode post and you're like, what happened to the rest of her? Well, lemme find out what did happen to the rest of. If you think of something else. Stick a comment down there because that's where we get ideas. You know what we do need though? What we, I've never cooked down chicken feet. I've looked at'em. I've thought about it. I even brought'em in the house and I could not quite grasp the concept. So if you cook down chicken feet, let us know what you do with them. Yeah. Let us know how it works out. Yeah, because there's some things that I just. I just take your word for it. Yeah. Because I, yep. But in some places I think chicken feet are a delicacy. Anyways, we will see y'all next week. Yep. I'll be back.