Butchering question??

ridder

In the Brooder
11 Years
Aug 17, 2008
16
0
22
Well, we finally finished butchering our 96 buff roos yesterday. It was a chore but actually went smoothly. My question is: We dipped them in 145-150 degree water with a few drops of dish soap in it, hosed off the birds after plucking , kept a bucket of bleach water handy for continually washing off the work tables and hosed them off. Washed the chickens with the hose after gutting and put them in a cooler full of ice water after. Is this getting the chickens clean enough? They looked nice and pretty just like you get from the store but I am concerned that we should have dipped them in some kind of solution to clean the skin better. Did we do OK? or should I be concerned that they are not clean. Thanks
 
the more you add, chemical-wise, the worse. just moving quickly, as you did, and keeping your work station clean is the best ticket.

you did a great job! now enjoy!
smile.png
 
getting your chickens cold as soon as possible is good too. They should go straight from the butchering table to a sink or bucket of cold running water then into the fridge once cold

Remember, the danger zone in food safety is no more than 2 hours between temps of 45 and 140 dF...this is a total time.
 
We put dish soap in the water to desolve the fat around the feathers so they pluck easier. I have got to say that the feathers just brushed off except for the wing feathers those we had to pull a bit. We had one person dispatching the birds and 2 of us dunking and plucking and 2 gutting. We figured we were doing about 16 birds an hour so had a real assembly line going. It helped that my son us a butcher by trade so is very good with a knife. BTW thank you everyone for your answers I feel much better now about cooking the birds with no worries.
 
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