Needing some encouragement - butchering chickens this weekend

[Beekissed]

By the time you get done you will feel like an old pro!

My bit of advice?

Until you actually get in there and get your hands dirty on your first chicken, all the videos or tutorials in the world can't tell you how to do it....you just have to see for yourself where everything is located and how to cut it. Mistakes make for good lessons, so don't be scared to make a few.

Good luck and take some pics!

 

[journey11]

This will be my first fall doing the older layers. I have found the thought of it a little harder to conquer because I did get attached to them. DH does the killing and after that it is just meat and I can take it from there. We've done lots of Cornish X and mean ol' roosters. Those I had no reservations about (the roosters I was relieved to see go--and WOW do they make a good pot of soup!!)

Here's a really thorough tutorial with lots of pictures that I recommend often. They are doing a turkey, but it is the same thing. http://www.freetimesw.com/blueoakranch/pasturedpoultry/turkeyprocessing.htm

A killing cone does make it so much easier. The bird does not struggle and the meat quality will be better as a result. You can easily make one out of extra pieces of metal flashing, a gallon bleach jug, or a traffic cone, depending on how big a bird you are working with.

Make sure you have withheld feed overnight, for at least 12 hours. This will ensure that the intestine will be mostly empty. Be careful and not knick the intestine with your knife. That's where all the yucky germs live.

It's a little gruesome, but a trick to help the plucking go a little easier is to take a pointy knife (like a fillet knife) and insert it into the dead bird's mouth, push into the brain, and give it a quarter turn. It does something to help the feather follicles to relax and it really does make the plucking easier. Proper scalding is an art... You don't want to over-cook them, it will be miserable plucking if the skin pulls loose from scalding too long. But if the feathers still seem too tight, it doesn't hurt to put them back into the pot a few seconds more. I pull on a few wing feathers while scalding to test to see if they will come out nicely.

Chilling meat quickly in ice water is very important. Getting it quickly down below 40 degrees will arrest any bacteria that may be hanging around. Some people brine them. I have never found this necessary with my Cornish X, so I don't do it. Also resting your meat for about 48 hours in the fridge will make it sooo much more tender. You need to do this to let rigor-mortis wear off before you freeze them.

Try to lay out your supplies the day before. My first time butchering, I wasted a couple hours just trying to hunt down all the things I needed!

Good luck! Enjoy your fresh, hormone and preservative free, humanely raised and processed meat! I tell ya, it tastes so much better than anything you can buy in the store--and it's worth it!

 

[bibliophile birds]

bee is SO right. the videos are great for reference, but you just have to do it. the first one i parted looked like CRAP, but i get better each time. just remember not to fret about not getting it just right. and don't rush yourself.

you can read about my first experience here.

 

[Rebecka]

I agree. The videos gave me the courage to get going but it was the first 3 that made me realize this was not brain surgery. I like to age mine in the fridge for a few days before I eat them. The first time we had fried chicken that night and it was HORRIBLE. I don't want to sound like an egoist , but I am a good cook and that was some downright tough chicken! I was excited to eat very fresh chicken too.. don't do it

 

[noobiechickenlady]

Adding my encouragements! I will be doing the rest of my surplus roos this weekend as well.

And ditto to just jumping in. You will be clumsy the first time or two, but familiarity will kick in quickly. We're on our 4th I think, and each one has gotten easier.

I'd also add that doing one or two the first time will make it easier on you, but doing by larger batches is better once you have it down. You waste less water for scalding if you are doing multiples, because you can use the scalding water on all of them, one after another. And ditto again to the scalding cautions. You can always scald a little more, but you can never take it back. I practically cooked my first one

Pruning shears. That's what we use. And yes, let them age in the fridge. I just last night cooked one done on Monday. Most types of meats need to age at least a little.

 

[Javamama]

Have sharp, sharp knives. Prepare every knife you have because it might take a couple different ones. And a good pair of kitchen shears is helpful too.
Have a detailed book/guide/internet site right where you are working.
Take a deep breath and dive in. Mistakes = learning experiences. We tried to keep a scientific mindset about it and it was very interesting for us.

Don't try to do too much in one day. It's tiring work.
Try to have fun.

And like I was saying to OFG, the squishy round thingies that we couldn't identify were the boy parts. I never saw a photo in any source of info I had scoured. We were mighty confused for awhile, thinking the worst - tumors? some kind of franken-genetics? Nope. Testicles. Impressive ones at that.

 

[TanksHill]

Ok so I must have chicken on the brain. After reading this thread yesterday and watching the video again. I had a very strange dream last night.

I dreamt I was at the in laws with a chicken. I was sitting at the kitchen table and just decided to go for it. Somehow the bird was dead but I started cutting at the table. Then I realized I should be at the sink.. I carried it over, dripping the whole way. Then proceeded to do the cutting. But I had to stop and ask mil for a sharper knife along the way. She had a roast and turkey on the counter, for dinner I think. And was extremely grossed out by everything I was doing. I can just see everything clear as day. I kept on going because I wanted to prove could do it.

Ok, all you SS therapist. Interpret that.

g

 

[freemotion]

>>>shudder<<< I am seriously trying to get my courage up this year. I ordered the ten meaties thinking this may be the year for me. I promise to do at least part of the process. I did almost barf when plucking turkeys last year and had to leave the rest to my dad.....maybe some liquid courage would've helped. It was the smell...not the idea.

I admire anyone who learns to do this, you inspire me!

 

[freemotion]

Ok so I must have chicken on the brain. After reading this thread yesterday and watching the video again. I had a very strange dream last night.

I dreamt I was at the in laws with a chicken. I was sitting at the kitchen table and just decided to go for it. Somehow the bird was dead but I started cutting at the table. Then I realized I should be at the sink.. I carried it over, dripping the whole way. Then proceeded to do the cutting. But I had to stop and ask mil for a sharper knife along the way. She had a roast and turkey on the counter, for dinner I think. And was extremely grossed out by everything I was doing. I can just see everything clear as day. I kept on going because I wanted to prove could do it.

Ok, all you SS therapist. Interpret that.

g

HAHAHAHAHAHAHAHAHAHAHAHA!!!!

That is my interpretation...

 

[hobbyfarmrookie]

If you are plucking by hand 10 at one time may be alot. Hand plucking can take a while to do it right. I just processed 3 big girls 8 pounds a piece in the paper. Good luck.