New to meat, What think you of this idea?

Oh this was gross. I just helped a friend butcher her 20 birds. Nasty. I can skin a rabbit, dress a pheasant, maybe clean a fish (not my fav.) but i did not enjoy the smell of plucking and all that with the chickens. NO THANKS. I will stick with rabbits. I take a hat off to you all who can successfully do this!

I was raised doing it. its one of them things its not so bad when you have been doing your whole life you hardly notice it well bunnies can be nasty too a point to but ur right not as smelly as good old chickens.

I do believe offense was completely intended.

A farm is not always for meat. Some farms are for dairy, some for vegetables, some for raising fiber animals and then of course there are meat farms. Since i am doing at least 3 of those things i do think i can handle my own farm without not wanting to butcher chickens having to be a disqualifier.

I do hunt. I have cleaned rabbits, deer, pheasant, and grouse with no issue. I have helped to butcher pigs. Nothing has smelled as terrible as those chickens. I started the thread with the full intention of raising chickens and processing them.

I have not claimed to be a vegetarian other than at times in my life i HAVE been eating that way for personal reasons. The smell of boiling feathers was absolutely retched to me and because my neighbor is literally 40ft away i cannot subject them to that smell.

Anyway have fun trying to make others feel small for expressing their fears, wants, and failures. For that is certainly how your post came across, at least to me. It is the attitude that keeps newbies from wanting to try those new things.

If it's the scalding smell that bothers you, you can always skin them- as long as you don't mind a skinned bird. They definitely have their own special smell. It doesn't bother me anymore but the first time did (of course being pregnant didn't help).

check around with local coops. some rent processing equipment by the day at very affordable prices. if you can locate the equipment then I would suggest doing one or two batches during the best weather. I have homeade brooders that are two by six feet and can take 25 3 week old cornish easliy. at three weeks move them to pasture. remove the feed at night. move the pen and give clean water before giving them feed in the morning. this will train the birds to follow the leading edge as you move the pen. they are trying to get to the fresh grass because they are hungry. after they have grazed for a few minutes replace the feeder until evening and start the process over. process between 6 and 8 weeks. 25 birds should be easy to do in just a few hours with the rented equipment. you can purchase shrink bags that work great to freeze your meat and it will last for months. they are affordable and easy to use. you could add a couple of turkeys in the spring or early summer and buthcer them in time for thanksgiving as well.

From previous threads on BYC I have read these tips on butchering chickens from people here who seem knowledgeable and experienced in butchering chickens.
NOTE not in order of importance, but order that I remember them ...
1.) A tiny bit of dishwashing detergent in the scalding water will help cut the smell
2.) Hose off the bird before dipping into the scalding water to reduce the amount of poop and dirt that gets into the scalding pot
3.) After scalding, put into cold water to cool down the feathers and reduce the hot, wet feather smell