1st time tonight any good hints or video

[3 NH reds]

The time has come and I need to take out a rooster for eating and before the hens can lay. He is not the big rooster so he goes 1st. I have a killing cone and I got a exacto knife. I hear you should get the jugular vain and bleed out but I also hear about braining them.Is an exacto knife able to go in without snapping a blade? We have him separated in a dog crate with water to clean him out. Also what is a good scalding temp? 120* if I remember, Cant find my Storey's guide to chickens.
Thanks for any help

 

[chicken pickin]

I dont know about and exacto knife but we tried a scalpel and didnt like it so used a larger knife instead and sharpened inbetween each bird. I also didnt do the brain thing so I cant help you there. The water temp in the scalding pot should be about 145 degrees.

 

[scheelgrl]

I used a scapel blade and was very impressed with it. I also gutted and cleaned the same bird with a scapel blade. We tried to decapitate the firsf and didnt enjoy the results at all, but what i suggest is pinching the skin on the back of the neck with one hand and feeling for the cheek with the other. Then make a quick fast cut from bdack to front in on motion. It is fast and virtually painless with such a sharp blade. Did not try debraining because i was too afraid of causing undue suffering. Good luck amd it will get better with practice.

 

[AinaWGSD]

We tried the exacto knife the first time and had terrible luck with it. After that, we switched to a sharp knife (my husband's hunting knife actually) and had much better results. This last time we used scalpels to eviscerate and that made that step go so much faster than it did even with sharp kitchen knives so the next time we process we will be trying scalpels for the bleeding out too.

This is the Youtube video that we watched the second time we processed when we were having some real difficulty getting the cut right. I found it to be very helpful in showing exactly where to cut (warning, graphic! she removes the head at the end of the video) and bleeding out has gone much smoother since reviewing it.


For scalding, we use 140-145 and a few drops of dawn. For the most part, the feathers wipe right off.

 

[LilyD]

We actually got a knife that has replaceable scalpel like blades. It's the
Havalon Piranta Edge Skinning Caping Knife.



Since I got this I have used it on Chickens and Turkeys and for both bleeding out and skinning and eviscerating as well. I have not been disappointed yet with it and the blades are replaceable.

 

[3 NH reds]

We actually got a knife that has replaceable scalpel like blades. It's the
Havalon Piranta Edge Skinning Caping Knife.



Since I got this I have used it on Chickens and Turkeys and for both bleeding out and skinning and eviscerating as well. I have not been disappointed yet with it and the blades are replaceable.

Thanks ordered the knife.
Things went "ok" for the 1st time, medium kill cone was small for the rooster and I was not sure I hit the jugular so I ended up braining him. Ended up 7 lbs dressed and he is the small rooster.

 

[3 NH reds]

Used it last night and this attempt went text book, great knife.

 

[LilyD]

Used it last night and this attempt went text book, great knife.

I agree I am halfway through the processing season with 29 to go before I'm done and still on the first blade after 8 turkeys, and 20 roosters. I use it for the initial bleeding out, and the cutting up afterwards. It's amazing.