How to Butcher a Chicken

hinkjc · Nov 16, 2007

I am posting this link for those who are new to processing. If there are other links that provide good information and illustrations, please send them to me and I will add them in here. Thanks.

http://butcherachicken.blogspot.com/

http://www.backwoodshome.com/articles2/grim79.html

Iamaqte · Nov 16, 2007

https://www.backyardchickens.com/forum/viewtopic.php?id=21545

crooked stripe · Jan 23, 2008

Jody, I have found this site fits my needs. Keep in mind I am only going to butcher 6 or so at a time. I just like keeping things simple.

http://www.themodernhomestead.us/artical/Butchering-ready.html
John

Ang · Jan 23, 2008

Quote:
That's my favorite link, too. It is easy to follow and he gives you a couple of ways to do almost every step so you can decide which works better for you. Love it! John, there is a misspelling in the link you provided so here is a corrected one, http://www.themodernhomestead.us/article/Butchering-ready.html

crooked stripe · Jan 23, 2008

Thanks Ang I appreciate the corection. Sometimes the fingers and mind don't work together. John

PurpleChicken · Jan 23, 2008

You folks are making me wanna go process a chicken. My roos are still too
small but are getting bigger every day. Heerrreee chicky chicky..

I wanted to mention that on our last batch I scalded and plucked 3 roos. After
I had broken down my turkey frier(scalder) we had a hen penny that was attacked
by the other chickens and was in bad shape. I had planned on culling her eventually
anyways so, rather than put her back in the brooder to suffer with a head wound
I took her head completely off. Rather than pluck it I skinned it. This was my
first time skinning and I remembered how Silkiechicken says that is how she does
hers. WOW WAS IT EASY!!!. I know crispy skin is a nice thing but for a slow cooked
soup does skin really matter anyways??? Miss Prissy said just add a little butter
if you don't have skin.

Forgive my dry sarcasm when talking about culling birds. I hate to kill anything for
any reason but believe in the "raise your own meat bird philosophy".

TechEdFireman · Feb 24, 2008

When we would butcher when I was younger, we never chopped the head off and let the chicken run around. We hung the chicken from a piece of heavy copper wire shaped in a W. To keep the chicken's head from moving around too much we then took a piece of that same heavy gauge wire and had in the shape of a hook connected to a gallon jug half full of water to weight the chicken down this went through the nostrils, so all that could move would be their wings. To dispatch them we would take a sharp knife and cut the artery going to the brain in the back of the throat. They would bleed out this way with little or no mess. Then dunk them and pluck.

HobbyChickener · Feb 24, 2008

Thanks I needed this.

TheFunnyFarm · Mar 7, 2008

Thank you for this forum......I was just starting to think that no one on this site ate more then eggs:

Buster · Mar 7, 2008

Here is a thread with pics that I posted on how to process and skin a chicken:

https://www.backyardchickens.com/forum/viewtopic.php?id=36358

How to Butcher a Chicken

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hinkjc

Crowing

Iamaqte

Songster

crooked stripe

Songster

Ang

Songster

crooked stripe

Songster

PurpleChicken

Rest in Peace 1970-2018

TechEdFireman

Songster

HobbyChickener

Songster

TheFunnyFarm

In the Brooder

Buster

Back to Work

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