Butchered my first bird today...(graphic pictures)

[shmccarthy]

My meat rooster was scheduled to be put on the chopping block this Sunday, but unfortunately he died last night. He got his head stuck under a root in the coop and strangled himself it looked like.
Anyways, I butchered him this morning. And I think I did an okay job for never butchering a chicken before. Here's how I did it, I also have some questions.

I hung him from a tree and cut the head off, and ended up skinning him instead of de-feathering. I kind of had an idea of what I was doing because I've skinned and field dressed a lot of animals before, just never a chicken

It went by a lot quicker than I thought and the skin came off really easy

However, the wings were a bit more difficult. I noticed one of the wings was a funky green, which seemed to signify necrosis, which probably aided in death :/. But anyways, I cut that wing off completely and didn't use it.

I thought it looked good after skinning it. I tried letting it bleed out in the first place but since he had already been dead, it wasn't bleeding fast at all, even after cutting the head clean off.

Got a breast cut off, I noticed a lot of pink.

Is a lot of pink, this much at least, normal? I don't feel it is. Is there any way to drain the blood out of the meat? I have it sitting on a plate in the refrigerator but don't have any paper towels to put it on.
Will this affect the taste or will the pink go away when I cook it?

 

[Chick Charm]

I have never seen a chicken with that deep of a color. I would not eat personally. Bleeding the chicken does get rid of that blood. I have personally butchered hundreds of chickens in my life. I have processed quail and your picture looks to be darker than my quail.

Wish you the best. And you did a good job on butchering the bird.

 

[BCMaraniac]

My meat rooster was scheduled to be put on the chopping block this Sunday, but unfortunately he died last night. He got his head stuck under a root in the coop and strangled himself it looked like.
Anyways, I butchered him this morning. And I think I did an okay job for never butchering a chicken before. Here's how I did it, I also have some questions.


I hung him from a tree and cut the head off, and ended up skinning him instead of de-feathering. I kind of had an idea of what I was doing because I've skinned and field dressed a lot of animals before, just never a chicken


It went by a lot quicker than I thought and the skin came off really easy


However, the wings were a bit more difficult. I noticed one of the wings was a funky green, which seemed to signify necrosis, which probably aided in death

. But anyways, I cut that wing off completely and didn't use it.


I thought it looked good after skinning it. I tried letting it bleed out in the first place but since he had already been dead, it wasn't bleeding fast at all, even after cutting the head clean off.

Got a breast cut off, I noticed a lot of pink.

Is a lot of pink, this much at least, normal? I don't feel it is. Is there any way to drain the blood out of the meat? I have it sitting on a plate in the refrigerator but don't have any paper towels to put it on.
Will this affect the taste or will the pink go away when I cook it?

The blood did not drain properly from the bird. Since the bird was dead when you found it, I would not eat it. You could cook it in water for a good long time, and feed it to your other animals, but it will not taste right with the blood in the tissue.

It was good practice butchering for you....and you did a good job.

 

[shmccarthy]

The blood did not drain properly from the bird.  Since the bird was dead when you found it, I would not eat it.  You could cook it in water for a good long time, and feed it to your other animals, but it will not taste right with the blood in the tissue.

It was good practice butchering for you....and you did a good job.

That's what I was afraid of, thank you though