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Media added by my sunwolf

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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.

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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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 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.

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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.

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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Testicles (often one will be blue, I haven't figured out why)

Testicles (often one will be blue, I haven't figured out why)

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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.

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.

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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.

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.

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Cleaning the feet is a neat thing to know how to do. If you're ever going to cook with chicken feet (to add collagen to soups or deep fry them or whatnot), it's an essential step.

Cleaning the feet is a neat thing to know how to do. If you're ever going to cook with chicken feet (to add collagen to soups or deep fry them or whatnot), it's an essential step.

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More plucking, more patience. Notice the Harvey Ussery book in the background.

More plucking, more patience. Notice the Harvey Ussery book in the background.

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The first attempt at a killing cone was with a dog food bag. This didn't work so well as I had one rooster flop backwards out of this and one slip forward through the hole and into the bucket.

The first attempt at a killing cone was with a dog food bag. This didn't work so well as I had one rooster flop backwards out of this and one slip forward through the hole and into the bucket.

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I didn't have an outdoor stove, so I used an indoor stove and a huge scald pot. I used a cheese thermometer to check the water and make sure the scald was not too hot.

I didn't have an outdoor stove, so I used an indoor stove and a huge scald pot. I used a cheese thermometer to check the water and make sure the scald was not too hot.

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Tools included two different-sized knives, heavy duty pruning clippers, a knife sharpener, heavy plastic (as the table was old and not easily sanitized), a pot for edible guts, a bucket for feathers, and a bucket for inedible guts.

Tools included two different-sized knives, heavy duty pruning clippers, a knife sharpener, heavy plastic (as the table was old and not easily sanitized), a pot for edible guts, a bucket for feathers, and a bucket for inedible guts.

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I like to try to use an outdoor table setup on nice days. However, an indoor setup can be useful in cold weather or on rainy days. This was on a back porch and so provided protection from the elements.

I like to try to use an outdoor table setup on nice days. However, an indoor setup can be useful in cold weather or on rainy days. This was on a back porch and so provided protection from the elements.

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All dressed up for the oven!

All dressed up for the oven!

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Chicken dinner! We process boys starting at 3 months and try to get everyone done by 5 months for tender, good-sized carcasses (1-4lbs after processing). That way they can still be cooked in the oven. For an older rooster, a slow-cook method such as cooking in a crock pot is much better.

Chicken dinner! We process boys starting at 3 months and try to get everyone done by 5 months for tender, good-sized carcasses (1-4lbs after processing). That way they can still be cooked in the oven. For an older rooster, a slow-cook method such as cooking in a crock pot is much better.

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Plucking after the scald takes patience. The tricky part is those dark pin feathers.

Plucking after the scald takes patience. The tricky part is those dark pin feathers.

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We did the boys two at a time, hanging them by their legs. Note: this is best to do with strong heritage or slow growing birds and NOT Cornish X as their legs are not strong enough to support their body weight. Cornish X can experience a great deal of pain using this method, so it is not recommended.

We did the boys two at a time, hanging them by their legs. Note: this is best to do with strong heritage or slow growing birds and NOT Cornish X as their legs are not strong enough to support their body weight. Cornish X can experience a great deal of pain using this method, so it is not recommended.

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