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Finding someone to process

Discussion in 'Meat Birds ETC' started by SandraMort, Aug 7, 2008.

  1. SandraMort

    SandraMort Songster

    Jul 7, 2008
    I'd like to process my own birds, but on the off chance that I get partway through and it's too much work, how do I find someone to process for me? Cris from Cripple Creek hatchery said he'd do it for me for $2/per if I didn't mind skinless and the breast boneless. That would be good for some, but for some I'd like to actually have the whole bird. Suggestions?

  2. blue90292

    blue90292 Songster

    Jan 30, 2007
    Rosharon, TX
    does he not want to do whole chickens? maybe if you offered him $3 a head, he'll give you whole?? that's what we pay, $3 a chicken.

    otherwise, i'd ask the feedstore guy. maybe he'll know where other customers take theirs.
  3. SandraMort

    SandraMort Songster

    Jul 7, 2008
    He doesn't have a plucker, so he slits the throat, peels off the feathers and skin in one swell foop, pops off the naked leg thigh quarters, then bones the breast, leaving the intestinal cavity intact. No risk of contamination. He's going to teach me how and I anticipate that I'll do MOST of my birds his way, but for a plain roasted chicken, I want whole with skin on.
  4. SandraMort

    SandraMort Songster

    Jul 7, 2008
    Feedstore's a good idea. I have to start thinking like a country person! LOL
  5. greyfields

    greyfields Crowing

    Mar 15, 2007
    Washington State
    Call your extension office.
  6. miss_thenorth

    miss_thenorth Songster

    Dec 28, 2007
    SW Ont, Canada
    All I can say is that I had to book a process date in advance. So find a processor, book a date, and if you do them yourself, just cancel your appt. but it is better to be prepared.
  7. SandraMort

    SandraMort Songster

    Jul 7, 2008
    VERY good to know! Thank you!


  8. dancingbear

    dancingbear Songster

    Aug 2, 2008
    South Central KY
    How many are you raising? My DH and I can easily do about 10-12 in a day, but we're stiff and slow. Lots of people do them faster. We keep them whole, skin on. There are a lot of tutorials online, with pics, some with videos. to show you how. Your first ones will be slow, but if you persevere you'll get faster. I can do one start to finish, by myself, in about 20 minutes. (That's when I get unexpectedly presented with a dead bird to process, and I just clear stuff out of the way and clean it in the kitchen sink)

    When we have a planned butchering day, Del kills and plucks, hand off to me and I gut, clean, chill and package.
    Every time, the first 2 seem to take forever, then we get in the flow and it's faster.
  9. dangerouschicken

    dangerouschicken Will Barter For Coffee

    May 6, 2007
    Columbia Gorge, OR
    Quote:I swear that should be your sigline [​IMG]
  10. Quote:I swear that should be your sigline [​IMG]

    Sigline or not, it's great advice! I think those ag extension folks know EVERYTHING.

    It makes me pout because I like to think I know everything.

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