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Processing my first chicken ~Pictures added~ - Page 4

post #31 of 35
3/24/12 at 6:56pm

use a thermometer have your water 140 - 145 degrees Fahrenheit dip your bird all the way to the feet raising it up and down to get the water into the feathers after about 30seconds pull it out and test it by pulling on either the tail feathers or wing feathers if they pull out easy its ready to pluck throw it in cold water to cool down so you don't burn yourself when plucking and to stop it from cooking

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#1 builder of Custom incubators for the past 30 years.

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post #32 of 35
3/25/12 at 8:06am

I scald at about 140-150, and do the dunk and swish until I can pull out a wing feather.

 

Here's my page - lots of pictures of the whole process:

 

http://www.backyardchickens.com/a/how-to-process-a-chicken-at-home

How to process chickens at home! A step by step pictorial on processing chickens at home without lots of tools.

~No one ever said you had to be perfect to be happy. ~

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How to process chickens at home! A step by step pictorial on processing chickens at home without lots of tools.

~No one ever said you had to be perfect to be happy. ~

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post #33 of 35
4/2/12 at 1:47pm
Thread Starter 
Quote:
Originally Posted by paridisefarm2009 View Post

That don't look like it was all gutted out ? was it ?  looks like its butt is still there and its cooked ? I am curious  did you gut it ? 


Yes, we did gut it. I'll look at the picture again.

  AnnElise Clark

 

~Chickens are like potato chips, you can't just have one!~ 

 

Silver Laced Wyandotte's, Silkies, Ameraucana's, Easter Egger's, Belgian d'anvers, Leghorns, California Whites, Rhode Island Reds, Barred Rocks, Black Australorps, Buff Orpingtons, one Black Jersey Giant rooster, Guinea's, Ducks, and one Sweetgrass turkey tom. 

 

 

 

 

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  AnnElise Clark

 

~Chickens are like potato chips, you can't just have one!~ 

 

Silver Laced Wyandotte's, Silkies, Ameraucana's, Easter Egger's, Belgian d'anvers, Leghorns, California Whites, Rhode Island Reds, Barred Rocks, Black Australorps, Buff Orpingtons, one Black Jersey Giant rooster, Guinea's, Ducks, and one Sweetgrass turkey tom. 

 

 

 

 

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post #34 of 35
4/2/12 at 1:49pm
Thread Starter 
Quote:
Originally Posted by the_great_snag View Post

I would've just skinned it if you don't eat the skin anyway. FAR less work. As the above poster said, I hope you gutted it, but I suppose it would be edible either way if it was freshly killed.

I figured it would be easier to pull off when it was cooked. Yes, we did pull the guts out.

  AnnElise Clark

 

~Chickens are like potato chips, you can't just have one!~ 

 

Silver Laced Wyandotte's, Silkies, Ameraucana's, Easter Egger's, Belgian d'anvers, Leghorns, California Whites, Rhode Island Reds, Barred Rocks, Black Australorps, Buff Orpingtons, one Black Jersey Giant rooster, Guinea's, Ducks, and one Sweetgrass turkey tom. 

 

 

 

 

Reply

  AnnElise Clark

 

~Chickens are like potato chips, you can't just have one!~ 

 

Silver Laced Wyandotte's, Silkies, Ameraucana's, Easter Egger's, Belgian d'anvers, Leghorns, California Whites, Rhode Island Reds, Barred Rocks, Black Australorps, Buff Orpingtons, one Black Jersey Giant rooster, Guinea's, Ducks, and one Sweetgrass turkey tom. 

 

 

 

 

Reply
post #35 of 35
4/2/12 at 1:52pm
Thread Starter 

It does look like the butt is still on it. Maybe we didn't take it off? idunno.gif

  AnnElise Clark

 

~Chickens are like potato chips, you can't just have one!~ 

 

Silver Laced Wyandotte's, Silkies, Ameraucana's, Easter Egger's, Belgian d'anvers, Leghorns, California Whites, Rhode Island Reds, Barred Rocks, Black Australorps, Buff Orpingtons, one Black Jersey Giant rooster, Guinea's, Ducks, and one Sweetgrass turkey tom. 

 

 

 

 

Reply

  AnnElise Clark

 

~Chickens are like potato chips, you can't just have one!~ 

 

Silver Laced Wyandotte's, Silkies, Ameraucana's, Easter Egger's, Belgian d'anvers, Leghorns, California Whites, Rhode Island Reds, Barred Rocks, Black Australorps, Buff Orpingtons, one Black Jersey Giant rooster, Guinea's, Ducks, and one Sweetgrass turkey tom. 

 

 

 

 

Reply
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