This week I had a friend offer me some roosters for processing.  The only thing that he asked for in return when I butchered them were the feet...... and the combs.  Now, I was familiar with using chicken feet in cooking.  In fact, a few weeks ago, I tried making some stock with the chicken feet.  (As you may recall, I botched the attempt.)  However, I had never heard of using cockscombs in cooking.  Well, it's a thing.  Now, we often talk about nose to tail cooking; trying to use as much of pigs and cows as possible.  But, sometimes we overlook applying that same approach to chickens.  So, I've called today's episode, "From Beak To Butt: Using the WHOLE Chicken".   We talk about using everything from the necks to the testicles and pretty much everything in between.  Hopefully you find this episode interesting; maybe even inspiring.  And hopefully, less of your chicken will go to waste as a result. Enjoy!Brianhttp://www.thehomesteadjourney.nethttps://www.facebook.com/TheHomesteadJourneyPodcasthttp://www.youtube.com/c/3BFarmandHomesteadhttps://www.facebook.com/3BFarmNY/https://www.instagram.com/thehomesteadjourneypodcast/?hl=enBrian@thehomesteadjourney.netWildebeest Publishing: Be Yourself. Run Wild. Take Leaps.Apply for a chance to have your book published for free at wildebeestpubishing.com/podSupport the show