chicken killing party?

[ricky bamboo]

Thanks for all the support. The date is set and the plan is coming togethor for next Saturday. I've got two traffic cones (for killing cones) and a propane corn pot for scalding, big tables, aprons, rubber gloves, 150litre bins for chilling, knives, ...and of course the beer.
After watching some videos on youtube, I've decided we might try skinng a few too.
One of my concerns is this - I've read/heard about the possibility of contaminating the meat by accidentally knifing the guts. Is this a common mistake or will it be easily avoided with some care and accuracy?
I'm going to try a couple on my own this week before the festivities begin!


Roseville is just a crossroads really, on the outskirts of Kichener, Ontario. (although the city is getting closer every year). If you are in the area and want to participate, send me a message.

 

[Damummis]

https://www.backyardchickens.com/forum/viewtopic.php?id=109583

Hopefully this link helps. Helped me a lot when everyone disappeared when I mentioned CKD (chicken killing day).

Good Luck.

Skinning is WAY easier than plucking in my book.

 

[Sunny Side Up]

Quote:
It's a common mistake but can be avoided with care & attention. When it does happen I just quickly yank everything out & hose out the carcass with lots of water, the meat can usually be saved.

Ways to avoid this are:

Remove feed from your birds 12-24 hours before butchering. Give them plenty of water, but NO food, not even grass they can reach through the sides of their cage. I keep my candidates in wire rabbit cages on bare dirt, put them in there the night before when they're easy to catch in the dark, keep them in the cages so they're easy to remove one by one the next day.

Use a short sharp utility knife or scissors to snip through the cavity wall. I place the birds on their backs & cut through the top of the cavity, sticking the knife/scissors in just enough to cut through the skin. You can also use your fingers to tear the opening further without fear of cutting through the intestines.

The gut bundle can be scooped out using your fingers, for the most part, maybe use the knife/scissors to cut through the tube that connects it to the throat. Scoop it towards the back, then carefully cut/snip through the skin beside the pubic bones & up through the backbone in front of the tail. This is the tricky part for me. I lay the bird on his side so the part I want to cut is on top, that way gravity is holding the guts down & away from where I'm cutting. Then I roll him over on his other side & cut that.

There are some good videos on chicken processing on YouTube (and some stupid ones too!). One of my favorites is http://www.youtube.com/watch?v=xgo6Qlaff_4&feature=PlayList&p=4413D3C6FB3973D&index=0&playnext=1

edited to correct link

 

[ohiofarmgirl]

this a common mistake or will it be easily avoided with some care and accuracy?

yep and yep as above. dont feel bad if it happens, just flush flush flush and be careful on the next one. great post sunnysideup!

my fav reference site is themodernhomestead - pics and written instructions. i always print them out so i can refer to them later.

we were 'pluckers' until the day we did some meaties and it was hot and we were cranky - so we grabbed the hose and became 'skinners'! we might not go bad. we got a good amount of fat from the internal fat so that should soothe your 'chefly' friends who want fat for frying.

i think someone said this - but it helps to relieve the tension if you can have a laugh or two... we practice gratitude (prayer and thanksgiving) but a couple stupid jokes helps
;-)

you'll do great! let us know how it goes​