BackYard Chickens › BYC Forum › Raising BackYard Chickens › Meat Birds ETC › Killing/ processing chickens
New Posts  All Forums:Forum Nav:

Killing/ processing chickens - Page 2

post #11 of 18
This is how I did my very first meat chicken yesterday. It workes very well, very humane and calm I think. Also, I've heard, that of you just chop the head off the meat gets rather tough, something to do with the spinal cord and endorphins released when you just whack.
I would recommend this method, having never done any other though, I may not know what I'm talking about. Good luck!!
post #12 of 18

We killed our 17 week old rooster the other day. TRIED to do the bleeding method, but it just didn't work as planned. Had the hardest time getting to the arteries, because he kept pulling his neck into his chest (and this was with two folks holding him). Took WAAAY too long. He stayed pretty calm throughout, but it just took too long.. We felt bad, for sure.

 

After 3 days in the fridge he was still tough as nails.. Taste was ok, but too hard to really eat. That, and his legs tasted like beef. The meat, even after cooking, was really dark. Now, I'm used to grocery store chickens with stuff injected, so I'm sure a farm bird tastes different.

 

Did we mess up? Was he too old? I think he would have been amazing slow-cooked with dumplings.

3 kids: 2 boys, 1 girl.
1 dog: Havanese x Beagle: Will.

2 cats: Scooter, Harley B. Binkerton.

55 gallon aquarium with barbs, tetras and a cory. 5 gallon aquarium with mollies.

10 hens: production red, Plymouth rocks (white, barred, partridge), Jersey giant, Australorp, Marans and a Easter egger.
9 pullets: Olive egger/easter egger, not laying yet.
4 muscovy: 1 drake, 3 hens.

Reply

3 kids: 2 boys, 1 girl.
1 dog: Havanese x Beagle: Will.

2 cats: Scooter, Harley B. Binkerton.

55 gallon aquarium with barbs, tetras and a cory. 5 gallon aquarium with mollies.

10 hens: production red, Plymouth rocks (white, barred, partridge), Jersey giant, Australorp, Marans and a Easter egger.
9 pullets: Olive egger/easter egger, not laying yet.
4 muscovy: 1 drake, 3 hens.

Reply
post #13 of 18
Quote:
Originally Posted by Tomtommom View Post

We killed our 17 week old rooster the other day. TRIED to do the bleeding method, but it just didn't work as planned. Had the hardest time getting to the arteries, because he kept pulling his neck into his chest (and this was with two folks holding him). Took WAAAY too long. He stayed pretty calm throughout, but it just took too long.. We felt bad, for sure.

After 3 days in the fridge he was still tough as nails.. Taste was ok, but too hard to really eat. That, and his legs tasted like beef. The meat, even after cooking, was really dark. Now, I'm used to grocery store chickens with stuff injected, so I'm sure a farm bird tastes different.

Did we mess up? Was he too old? I think he would have been amazing slow-cooked with dumplings.

I think stressed birds taste tough. I never had that problem i have 16 week old mutts i might process today. Never had a tough one. Lol
JOIN MY FACEBOOK GROUP!
https://www.facebook.com/groups/1758537981132750/

Instagram @official_poultrybonkers
Youtube and Facebook @Poultrybonkers
Reply
JOIN MY FACEBOOK GROUP!
https://www.facebook.com/groups/1758537981132750/

Instagram @official_poultrybonkers
Youtube and Facebook @Poultrybonkers
Reply
post #14 of 18
Quote:
Originally Posted by Tomtommom View Post

We killed our 17 week old rooster the other day. TRIED to do the bleeding method, but it just didn't work as planned. Had the hardest time getting to the arteries, because he kept pulling his neck into his chest (and this was with two folks holding him). Took WAAAY too long. He stayed pretty calm throughout, but it just took too long.. We felt bad, for sure.

 

After 3 days in the fridge he was still tough as nails.. Taste was ok, but too hard to really eat. That, and his legs tasted like beef. The meat, even after cooking, was really dark. Now, I'm used to grocery store chickens with stuff injected, so I'm sure a farm bird tastes different.

 

Did we mess up? Was he too old? I think he would have been amazing slow-cooked with dumplings.

We usually process our extra cockerels at about 24 weeks, give or take a week or two. We use the cone method, everything is calm, it goes pretty quick, and orderly.

 

We have our birds "rest" in the fridge for 24-48 hours before cooking or freezing. Most of our birds have been very tender and juicy.

 

Home raised chicken, especially those who have been on pasture etc will have darker legs and thighs, and depending on the breed, various breast sizes. Our Dominiques have nice sized legs, thighs and wings, but the breasts are smaller than the chickens you usually buy in the store.

W K Smith

Windy Ridge Dominiques

American Dominique LF chickens

Mountain Region Director DCA, ALBC, NPIP CO-124, Member Colorado Poultry Association, APA

Southwest El Paso County, CO

 

Reply

W K Smith

Windy Ridge Dominiques

American Dominique LF chickens

Mountain Region Director DCA, ALBC, NPIP CO-124, Member Colorado Poultry Association, APA

Southwest El Paso County, CO

 

Reply
post #15 of 18

He was an Australorp. Only 3lbs 7oz after cleaning. Most of the weight was in his legs. No breast to speak of.

 

I really think it may have been the stress. We were new to it and while we had read up on things and watched videos.. you can only learn from doing. It took way too darn long and I regret that, but it's not like we can change that.

 

I'm thinking it will be easier if we ever have to do one of my girls, since they're a lot tamer.

3 kids: 2 boys, 1 girl.
1 dog: Havanese x Beagle: Will.

2 cats: Scooter, Harley B. Binkerton.

55 gallon aquarium with barbs, tetras and a cory. 5 gallon aquarium with mollies.

10 hens: production red, Plymouth rocks (white, barred, partridge), Jersey giant, Australorp, Marans and a Easter egger.
9 pullets: Olive egger/easter egger, not laying yet.
4 muscovy: 1 drake, 3 hens.

Reply

3 kids: 2 boys, 1 girl.
1 dog: Havanese x Beagle: Will.

2 cats: Scooter, Harley B. Binkerton.

55 gallon aquarium with barbs, tetras and a cory. 5 gallon aquarium with mollies.

10 hens: production red, Plymouth rocks (white, barred, partridge), Jersey giant, Australorp, Marans and a Easter egger.
9 pullets: Olive egger/easter egger, not laying yet.
4 muscovy: 1 drake, 3 hens.

Reply
post #16 of 18

thanks for posting!!  this is an excellent reference.....I have three roosters that were supposed to be hens....I will need to process them soon, they are 13 or 14 weeks old now, im trying to wait as long as i can but they are causing quite a ruckus lately with the girls and each other......I had planned to wait till 18 weeks...so we shall see.....

5 Barred Rocks, 6 EEE's, 1 Jersey Giant, 1 Buff Orpington, 1 Cockoo Murran, And 2 Belgian Malinois!
Reply
5 Barred Rocks, 6 EEE's, 1 Jersey Giant, 1 Buff Orpington, 1 Cockoo Murran, And 2 Belgian Malinois!
Reply
post #17 of 18
Alright, so I've gathered that we are supposed to go from killing to fridge/freezer within 30 minutes or so if we're good but how long to process is too long for human consumption? First time butcher was today and with kids helping and being a newbie to this it took 2 hours to completely clean:-( (I think our roo had a much smaller butt than the one in the how-to videos!) Dh said cook for the dogs and get faster for us:-)
post #18 of 18

My grandpa used to process chickens. He'd do the jugular method, but he'd hypnotize the chicken first. Like this kid on youtube. https://www.youtube.com/watch?v=uprNNH8Oxog

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Birds ETC
BackYard Chickens › BYC Forum › Raising BackYard Chickens › Meat Birds ETC › Killing/ processing chickens