No no... not butchering w/ baking soda! That I will be using a knife for & a killing cone... definitely read & will reread that thread on here again. I'm doing a trade w/ the owner of our local feed store:Wasabi, are you butchering the chicken for the table? I wonder how the vinegar/baking soda method would work for that. Most folks use methods that enable the blood to drain from the meat. There's a section of the forum with great advice on how to do that if you're interested.
I get 6 meat birds she raised when I come butcher the batch of 30 w/ her & her neighbor... they are going to be great teachers of the by-hand method, though they just purchased a machine so I guess I get to experience both! And then I get to come home to try it alone, yikes!
I was just excited to see that I have other options when it comes to culling little ones. I hope I never have to make any decisions like that, but I know realistically that day will come since I don't see myself ever living w/o chickens.
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