Butchering process method - Thru roof of mouth?

[Judy]

Quote:
I'm sure you're right, if I every try it, it will be in a cone.

 

[jaku]

It won't affect the meat- some methods of killing make it harder or easier to pluck your birds, but pithing is quite complicated compared to other methods, and makes it easier to cut yourself. I don't think it's necessary.

 

[KatyTheChickenLady]

well, if you do it post the results . . . I'm willing to learn from someone elses experience!

 

[puredelite]

This method of killing is described in an old pigeon book I have and it does explain that it in some way loosens the feathers on squabs for easier removal. They also use cones for holding the squabs. Please keep us all informed how this works for you. Lately I have been just quickly skinning the fryers and skipping the whole plucking routine as that is such a hassle for me.

 

[Thundrr-Chicken]

i had my 4 roos processed about a week ago... he used a killing cone to hold them in.... he did the "pithing" and he did slice the throat... they do still flap around even if you "pith" them... so the killing cone in my opinion is needed... or at least desired... i watched the whole process...

 

[jerseygirl1]

Ah, I forgot to mention, she also uses the cone, it's the 'roof of the mouth' part that is different - she will cut their throat AFTER the mouth to have them bleed out, so yes, they are out in a cone anyway

This whole process is new to me, so I will let everyone know how it works out. I have yet to process my own.
The process that Thundrr-CHicken mentioned is the way she does it - in the cone in conjunction with the mouth

 

[darkmatter]

Quote:
This is how I've been doing it for years. It is a superior method, I hang the birds up by their legs with a cord at a convenient level for working while sitting. The birds go stiff with the pith, then hang quietly while I slit the throat and bleed them out. The pith causes the feathers to stand out (like goosebumps?) which seems to be easier to pluck after scalding. I use textured rubber gloves to assist with the plucking and a pair a pliers standing by for the occasional tough quill. I then singe off the pin hairs and proceed with the butchering. My relatives (when I was a kid) used the head chop on a stump which causes the chickens to "run around with your head chopped off" getting dirt etc. The meat was tougher with that method. Also the cone method appears to be stressful enough to also make tough meat. I think the only way for better meat then the pith method would be to get the chickens drunk first, but setting up all those little Tequila shots is such a pain.

 

[KatyTheChickenLady]

lol someone was on here a while back talking about giving them vodka first.