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Killing, Plucking, Eviscerating, & Cutting Up Your Chicken - Graphic! - Page 61

post #601 of 605
I've been reading through this interesting thread... Mentioned to my husband the method (think it was in here) of cutting up each side of the back if you just want the breasts, legs, wings, and thighs and he said "oh, yeah, that's how you clean pheasants" (bird hunting). Does this sound correct? I'm new at this, thinking about meat birds and the whole scalding/plucking/cleaning etc has me kind of intimidated. Wanted to at least have a simpler processing option if things head south. I know you'd forego backs, organs, etc.
post #602 of 605

Thanks so much for the tutorial! I just finished killing, plucking and dressing my second rooster. I botched killing the first one last week because I didn't cut far enough towards the back of his neck and got woozy when I saw how I mangled the poor guy and he wasn't dying. I finally did manage to cut his jugular, but his neck was a mass of blood clots. Your picture on where to cut the neck was perfect. I managed it in two quick slices this time. I got processing time from 3 hours for the first bird to just over an hour from slice to cooling. I've promised myself to do at least a bird a week until all our extra roosters are gone. I have 6 more to practice on.


Edited by raecarrow - 1/7/17 at 12:41pm

~Rae

 

2 Bengal cats (indoors) 15 hens (9 leghorn crosses, 3 dominikers, 2 dom/buff orp, 1 dom/RIR), 3 roosters (leghorn cross), and waiting on 30 buff orp chicks

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~Rae

 

2 Bengal cats (indoors) 15 hens (9 leghorn crosses, 3 dominikers, 2 dom/buff orp, 1 dom/RIR), 3 roosters (leghorn cross), and waiting on 30 buff orp chicks

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post #603 of 605
You will keep getting faster!

I AM THE OWNER OF ABI'S COFFEE HOUSE. 

PLEASE DIRECT YOUR COMPLAINTS TO MY MANAGER, HEATHERFEATHER7 OR CHAOS18 IF YOU ARE REALLY IRATE!
 

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I AM THE OWNER OF ABI'S COFFEE HOUSE. 

PLEASE DIRECT YOUR COMPLAINTS TO MY MANAGER, HEATHERFEATHER7 OR CHAOS18 IF YOU ARE REALLY IRATE!
 

Reply
post #604 of 605
So I absolutely want to vomit but the care for the work is astounding great job
post #605 of 605
Quote:
Originally Posted by jennyf View Post

I've been reading through this interesting thread... Mentioned to my husband the method (think it was in here) of cutting up each side of the back if you just want the breasts, legs, wings, and thighs and he said "oh, yeah, that's how you clean pheasants" (bird hunting). Does this sound correct? I'm new at this, thinking about meat birds and the whole scalding/plucking/cleaning etc has me kind of intimidated. Wanted to at least have a simpler processing option if things head south. I know you'd forego backs, organs, etc.

To answer your question all be it a bit late, Yes... if you don't mind skinless chicken it works great and is fast. You may want to try it even if you scald and pick the bird. Score and break the breast bone and It's called "spatch-cocked" chicken and great for grilling whole birds...


 

 

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