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We raise about 20 - 25 meat birds a year, and get about 130 lbs of chicken (including bones) per year. This is enough to satisfy our chicken consumption for the year. My chicken tractor is 6' x 20' and IMHO, if I was to raise more then 25 in a year, I'd do it in multiple batches with that size...

We butchered 22 CornishX last week, took a large traffic cone and cut the top off until the chicken's head would fit through. Then using a very sharp stiff knife, remove the whole head. There was very good "flow" for about 10-15 seconds, and then we let the bird drain for a minute or so. We had...

If your are looking for something temporary and easy to take apart, make the "bones" of your coop out of a pallets. Screw them together and skin them in pole barn steel. I have made a few homes from my critters with this method and it works well.

Thanks again, I'll give that try for the first round and see how it goes. I should easily be able to hold 10 or 15 birds in my big white cooler until processing time.

Thanks for the guidance, this is my first time doing this and your help is appreciated. My plan right now is to vacuum seal the whole and cutup chicken parts. Another thread on this forum said leaving the chickens in water can dilute the flavor, so do you think I should cut them up, vacuum...

Hello Everyone, Getting ready to butcher and processor about 30 Cornish Cross chicken this weekend and next. Here is a picture of them about a month ago (they are much much bigger now) in their new tractor I built! Anyway, my question is, do I have to leave them refrigerator until the rigor...

Ok, thank you...I guess I need to find room in my family's fridge for 30 dead chickens (or butcher in stages). Thanks again.

(new chicken poster here), what about if you intend to freeze the birds, do you still need to let the rigor out, or can you freeze right of way?