First skinned chicken. I find that the time it takes to skin is about the same as the time it takes to pluck, but others disagree. Skin as soon as possible after death, without a scald.
Cute baby Cornish X in the pasture pen.
Some nice colorful Easter Egger boys I did up.
Doing a batch of a friend's roosters. They were a little older so easier to pluck, but not quite as tender as mine.
First skinned chicken. I find that the time it takes to skin is about the same as the time it takes to pluck, but others disagree. Skin as soon as possible after death, without a scald.
The axe method didn't actually sever the head as my axe was not sharp enough, so instead it probably crushed his windpipe. If I can get better with an axe, I may be able to make this a more humane method.
The finished carcass, aging in the fridge. The meat should age at minimum 24 hours, at max 7 days. We like to aim for 2-3 days.
Testicles (often one will be blue, I haven't figured out why)
my sunwolf

First skinned chicken. I find that the time it takes to skin is about the same as the time it takes to pluck, but others disagree. Skin as soon as possible after death, without a scald.

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