1. What is your prefered way to dispatch?
Th way you can without flinching or closing your eyes at the wrong time. I use the hatchet and stump method but I grew up with that. If you aren't used top swinging a hatchet or don't have confidence, don't try it. There are several other methods. May I suggest if he is gong to do it let him and don't watch.
2. What are the steps to take afterwards? Do you drain the blood first before plucking?
With my method it drains. It's a good idea to drain it anyway.
3. Prefered plucking method?
I skin instead of pluck. But I also cut it into serving pieces when I butcher and my wife prefers it skinless.
4. Can they go directly in the freezer after plucking?
Rigor Mortis will set up after killing. If you cook it immediately you'll be OK but since you are freezing it I'd suggest aging it until rigor has passed. It passes faster for some than others but usually two days or so is enough. If it is still a carcass wiggle a joint, see how loose it is. If it is stiff at all it's too early. If you piece it out, see how stiff the meat is. It should be really loose. You can age it n a refrigerator or in a cold ice chest.
5. Being that they are 2 years old, will the meat be too tough? Recommendations for things to use the tough meat in?
Too tough? Depends on how you cook it. Hot dry methods like frying or grilling are no-no's. Pressure cooking can get it tender. A slow moist method works. I generally bake mine in a tight-closing baking dish at 250* F for about 3 hours. You can make Coq au Vin with them, that's how the French created a gourmet meal from an old rooster that is tougher than your hens. Chicken and dumplings make a real comfort food. Stews or soups work great. You do not want to boil any of these, you want it to really gently simmer for a long time. Or you can use them in broth, the whole carcass.
6. Do you fast your birds 24 hours beforehand?
I do not, many people do. It empties the guts so you don;t get leakage if you puncture one. I don't worry about that, just rinse it off really well if I have an accident. It's going to be cooked well enough to kill anything that needs to be killed anyway.
This is how I make chicken broth.
https://www.backyardchickens.com/threads/share-your-chicken-broth-recipes.1338618/
I agree the feet add a lot to the broth but I prepare them differently to that other link. If you scald and peel the feet, do not overcook them. Pay attention to that. If you overcook them they are a pain to peel.
Any things the organs/feet can be used for?
I grew up with the liver and gizzard being served at the table. With five kids Mom wasn't going to waste anything. The neck and back were also served as pieces. Not sure why she did to use the heart.
Mom did not but people make pate out of livers.
My dogs get the livers. I use the feet, neck, backs, gizzard, and hearts in broth. But that is in my link.
Th way you can without flinching or closing your eyes at the wrong time. I use the hatchet and stump method but I grew up with that. If you aren't used top swinging a hatchet or don't have confidence, don't try it. There are several other methods. May I suggest if he is gong to do it let him and don't watch.
2. What are the steps to take afterwards? Do you drain the blood first before plucking?
With my method it drains. It's a good idea to drain it anyway.
3. Prefered plucking method?
I skin instead of pluck. But I also cut it into serving pieces when I butcher and my wife prefers it skinless.
4. Can they go directly in the freezer after plucking?
Rigor Mortis will set up after killing. If you cook it immediately you'll be OK but since you are freezing it I'd suggest aging it until rigor has passed. It passes faster for some than others but usually two days or so is enough. If it is still a carcass wiggle a joint, see how loose it is. If it is stiff at all it's too early. If you piece it out, see how stiff the meat is. It should be really loose. You can age it n a refrigerator or in a cold ice chest.
5. Being that they are 2 years old, will the meat be too tough? Recommendations for things to use the tough meat in?
Too tough? Depends on how you cook it. Hot dry methods like frying or grilling are no-no's. Pressure cooking can get it tender. A slow moist method works. I generally bake mine in a tight-closing baking dish at 250* F for about 3 hours. You can make Coq au Vin with them, that's how the French created a gourmet meal from an old rooster that is tougher than your hens. Chicken and dumplings make a real comfort food. Stews or soups work great. You do not want to boil any of these, you want it to really gently simmer for a long time. Or you can use them in broth, the whole carcass.
6. Do you fast your birds 24 hours beforehand?
I do not, many people do. It empties the guts so you don;t get leakage if you puncture one. I don't worry about that, just rinse it off really well if I have an accident. It's going to be cooked well enough to kill anything that needs to be killed anyway.
This is how I make chicken broth.
https://www.backyardchickens.com/threads/share-your-chicken-broth-recipes.1338618/
I agree the feet add a lot to the broth but I prepare them differently to that other link. If you scald and peel the feet, do not overcook them. Pay attention to that. If you overcook them they are a pain to peel.
Any things the organs/feet can be used for?
I grew up with the liver and gizzard being served at the table. With five kids Mom wasn't going to waste anything. The neck and back were also served as pieces. Not sure why she did to use the heart.
Mom did not but people make pate out of livers.
My dogs get the livers. I use the feet, neck, backs, gizzard, and hearts in broth. But that is in my link.
