Today, starting at 7:30, I butchered 6 CX birds and had cut up and bagged, by 11:00. I did skin them, as I was processing alone. Not quite the 90 seconds that one video showed me, but I am getting better. I am a little more ready for the winter.
Getting better - faster time
- Thread starter Mrs. K
- Start date
Tips and Tricks:
a. The day before, clean your outdoor table with just water and a scrub brush. Those white heavy plastic outdoor tables work well for this, but any outdoor table should do.
b. If you want the intestines to be cleaner, you can put the birds in a wire cage overnight.
Day of:
a. Lock up the dog and cat in the house so they don’t get any inappropriate education in chicken anatomy.
1. Get the scald water heating up up on a slow boil while you are sanitizing the outdoor table with a little clorox diluted in water. Meanwhile, bring your knives and poultry shears outside to the butcher table. Having the scald water at the ready makes it easier to just go from the knife action and bleed-out to scalding so you can pluck them by hand. That’s if you enjoy chicken skin as much as I do.
2. Have a bucket or two ready for inedible stuff like feathers, blood, gallbladder. I just use the bucket in which it bled out for that. Compost or feed to the other velociraptors.
3. Have your garden hose nearby and ready to turn on for gutting and cleaning.
4. Have small bowls set up for the gizzard, liver, heart. Have larger bowls clean and ready to bring the cut-up pieces inside to the kitchen sink for a final rinse and to put the pieces in a pot or bags in the fridge.
It’s been two years since I’ve done any, though.
Next time you will pluck those Cornish x like a champ!!
a. The day before, clean your outdoor table with just water and a scrub brush. Those white heavy plastic outdoor tables work well for this, but any outdoor table should do.
b. If you want the intestines to be cleaner, you can put the birds in a wire cage overnight.
Day of:
a. Lock up the dog and cat in the house so they don’t get any inappropriate education in chicken anatomy.
1. Get the scald water heating up up on a slow boil while you are sanitizing the outdoor table with a little clorox diluted in water. Meanwhile, bring your knives and poultry shears outside to the butcher table. Having the scald water at the ready makes it easier to just go from the knife action and bleed-out to scalding so you can pluck them by hand. That’s if you enjoy chicken skin as much as I do.
2. Have a bucket or two ready for inedible stuff like feathers, blood, gallbladder. I just use the bucket in which it bled out for that. Compost or feed to the other velociraptors.
3. Have your garden hose nearby and ready to turn on for gutting and cleaning.
4. Have small bowls set up for the gizzard, liver, heart. Have larger bowls clean and ready to bring the cut-up pieces inside to the kitchen sink for a final rinse and to put the pieces in a pot or bags in the fridge.
It’s been two years since I’ve done any, though.
Next time you will pluck those Cornish x like a champ!!
Last edited:
- Thread starter
- #3
I left 3 for at least another week, they were a little smaller, so MAYBE I will do the plucking, I talked a woman that just rubs them off.
Parront
Crossing the Road
They have less feathers than most birds, 3 would be a good number to try plucking.
Plucking is basically just rubbing the feathers off. If you're pulling individual feathers, it will take you a whole lot longer. The fastest chicken plucker in the world plucked a chicken in 4.4 seconds. you can't do that if you don't use the rubbing technique. A proper scald is a magical thing! And so is the skin on fried chicken! 
Parront
Crossing the Road
Even at my slow speed, I want that skin!Plucking is basically just rubbing the feathers off. If you're pulling individual feathers, it will take you a whole lot longer. The fastest chicken plucker in the world plucked a chicken in 4.4 seconds. you can't do that if you don't use the rubbing technique. A proper scald is a magical thing! And so is the skin on fried chicken!
I butchered 5 Moyer Imperial Broilers in about 4 hours by hand plucking. My help for the morning went to the beach and didn't invite me.
I'm tired and happy with the results.
The broilers were feathered similar to the CX but didn't have bare chests. Made for quicker plucking.
I'm tired and happy with the results.
The broilers were feathered similar to the CX but didn't have bare chests. Made for quicker plucking.
Similar threads
New posts New threads Active threads
-
Threads with more replies in the last 15 days
-
Challenges of living in the woods with chickens
- Started by Carontheroad
- Replies: 169
-
Moderator Appreciation 2025- Started by Nifty-Chicken
- Replies: 99
-
-
-
Investigating Problems Uploading Images to the Gallery & Posts- Started by casportpony
- Replies: 62
-
