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.
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)
Legs are removed at the joints. I make a small cut, break the leg, then cut around the joint. This should leave the legs smooth at the ends rather than jagged. A slice horizontally, then a pull open, and the body cavity is exposed. Reach up to the neck and begin pulling out guts, careful not to rip anything open. Save the parts you will eat or feed to your critters. Don't forget to cut the oil gland out of the tail or cut the tail completely off.
Now we know where the idea of a rubber chicken came from. Head and neck are cut off with the pruning clippers as close as possible to the base of the neck / start of the body cavity.
my sunwolf

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.

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