Butchering Cull Cockerels Today

[Geena]

I don't name any of my chickens anymore, even the ones I'm keeping. Seems like as soon as I really like one a lot and give it a name, a hawk swoops down and kills it or it just keels over dead for no apparent reason. So I gave up on the names

 

[3KillerBs]

And DO NOT name them! I do have some livestock with food names (T-bone, Sir Loin, Meatloaf, Bacon, Pork Chop, etc.), but have found it only helps a little. Naming them numerals or alphabet letters is only slightly better. I have an easier time slaughtering and eating an animal that has had no name at all.
"The red one with the speckled chest" or "the black one we got from the neighbor" or "the four we hatched in April" etc. works fine.

I have to admit that as the numbers of chickens increased the majority of them have no names.

I do, however, deliberately name the ones I'm trying to sell because chickens with names sell better.

This includes the cull cockerels, because I give them their chance on Craigslist before I harvest them.

 

[NorthwoodsChick]

Agree! I never allow the water over 145-deg anymore - I was getting too many tears in the skin when using the plucker. It only takes a few seconds longer in the scalder, but it's no extra work - and I've found plucking to be easier and with cleaner results than temps over 145.

THIS!

 

[Poultrybonkers]

I never have my water over 150 anything higher cooks them and makes them stiff and chewy did 18 few weeks ago hate processing takes forever but man are they tender lol I still need to buy a plucker I hate plucker and skinning even more lol one of mine i musta forgot to take the crop out...still had corn in it lol

 

[CNJ]

I never tried this, I know my hot water can make my hand hurt, but I never took the temperature. This would be a game changer for me. I always dread carrying out the propane tank and setting up the burner.

Lol, my hot water from my faucet is only 110 F, I am not sure if there is a way to increase the temperature?

 

[BigBlueHen53]

Lol, my hot water from my faucet is only 110 F, I am not sure if there is a way to increase the temperature?

Yes, there should be a dial on your hot water heater.

 

[CNJ]

Yes, there should be a dial on your hot water heater.

I wonder, I will try unscrewing a cover and see......that's the only thing I see that can be accessed.

 

[CNJ]

Yes, there should be a dial on your hot water heater.

Okay, I found the manual and followed the directions. The temperature control was hidden behind the insulation. I adjusted the top and bottom to 150F. Thanks a lot for your help.

I just got to remember not to get scalded when I take a bath..............

 

[CNJ]

WOOT! My hot water from my faucet hit 150F exactly, now I can scald my chicken with out setting up my gas burner.

 

[raingarden]

I am relegated to butchering in a spot where there is power, but no hot water heater. Setting up a propane burner is doable but would either be a huge hasslle or require an investment that is larger than the birds are worth. So, I have a twenty dollar hot plate that takes almost an hour to heat a gallon for scalding.
I figure plucking doubles the total processing time even after the water is heated. I have to harvest a few birds on a regular basis (there is a quota) in order to get the feed bill under control and have space to raise a new group next year (that's the fun part). Skinning makes it much easier to keep on schedule. Finding new uses for skinless/shredded chicken meat isn't too difficult.