Can't wait to process

if i was you i would get some killing cones and leave the ax for someone who can use it.

 

I also favor the kill cone over an axe. Less mess and fuss from the chicken, and the bystanders as well.

3 weeks and counting for my birds.

A traffic cone works well.


Good for you for taking this one. Take care of your chickens, and make dinner for mom & dad. That way they can tell their friends how you grew a chicken from a day old chick, raised it successfully to maturity, slaughtered it, and then cooked it for them. Cradle to grave.

 

Traffic cones are wonderful. I use them myself...it's less traumatic for the birds...and myself...they are contained while they bleed out. No flailing about causing a last minute ruckous (sp?) Plus, you know exactly where you're cutting the bird. What I mean is, if you're like me, you may hit your target area on the 3rd try with an ax I cut the artery and let them bleed out....

 

I prefer my axe. It's nice and big. I have tried a hatchet but it seems like the axe does better since it is heavier. If you miss just swing again. It will be fine.

 

IMHO, if your "help" comes with so many strings attatched, I would try & learn on my own. There are some great sources of help, one stickied at the top of this section. Also, check out http://www.HowToButcherAChicken.com and a great YouTube video on skinning & gutting http://www.youtube.com/watch?v=xgo6Qlaff_4

Take next week to study and assemble your tools & set-up. You can try using a big plastic jug like a detergent bottle for a cone, or just use duct tape to wrap around the body to hold the wings still. I find most helpful is:
*a sturdy place to hang the birds while slitting, bleeding & plucking -- something like a fence rail, tree branch, or swing frame
*a big container for scalding, big enough to duck & agitate the birds up & down -- you can heat the water inside on the stove or outside on a grill
*a very sharp blade, like a fish filleting knife or a utility knife blade

I favor slitting the birds' throats, stretch the neck down & bend the head to one side to find the bare spot just behind the jawbone. That way you don't have to saw through feathers. It kills the bird instantly & the carcass bleeds out better.

After a week of study & preparation, choose 2-3 of the biggest birds and take yourselves for a test drive. Perhaps you could find a Butchering Buddy, someone experienced or not, it's always better with extra helpful hands. Don't worry if you make mistakes, everyone does, and that's how we learn. With each session you'll learn things to make the next ones easier and more efficient.

 

We just did our first chicken this weekend. It was so much easier than I thought. We skinned ours and it was super fast. I don't care about eating the skin, so you literally grab the skin around the neck and peel it off, feathers and all. MUCH faster and easier than scalding and plucking.

You can do it!!