going to be buthering few qustions

[jimmythechicken]

next week i will be butchering about 15-20 20 week old orpington roos. this will be my first time have hunted all my life so dont think it will be to difficult but i have some qustions on once i have the bird butchered.do you put them in an ice bath?should i put salt in the water an if so how much?how long should i leave them in there before i package an freeze or eat?thanks for any help will let you all know how it goes.

 

[RWD]

I will tell you what I do, because everyone does it a little different. After gutting, rinse and put in a ice and salt (1/4 cup salt in ice chest full of ice water) solution while you clean others (usually a hour or so) that helps draw the blood and chill the chicken, then take inside and final cleaning and rinsing then pat dry with paper towels, bag in vacumm bagger and allow to sit in fridge for 36 hrs. then use or freeze.

 

[little blue]

thanks jimmy the chicken is my dad he had me order your plucker.hopefully the chickens come out yummy.

 

[RWD]

The plucker makes them taste even better.....

 

[blue lotus]

We didn't use salt, but did use an ice bath. We actually did the basic butchering and cleaning one afternoon and let them rest in an ice bath until sometime the next day (or the day after if we added ice), when we took them inside to do any last minute cleaning and packaging.

We froze most of ours to eat over the winter.

Oh, and because it was just the two of us doing the butchering, we only did about 6 at a time (or 4 ducks). After that both of us were tired and sore and DONE for the day.