Has anyone here Killed/butchered and processed there own Chickens?

[salshep20]

We use a large round trash can, double bagged with the thick black liners. The kill cones go in there, hanging off the edge. We put them in the kill cone, let them calm down a moment then slice throat. They bleed into the can. Alternatively, they could be killed via broomstick method then placed in the kill cone. Having a larger kill cone for Cornish x is helpful so they are well into the kill cone, and secure.


If we are butchering sone unwanted males of a regular (more feisty) breed, it is helpful to place them in a darkened cage for awhile so they are very calm and easier to handle.

True that but I just use meat cleaver to take there heads off! Much faster

 

[Acre4Me]

True that but I just use meat cleaver to take there heads off! Much faster View attachment 3044228

Many ways to kill a chicken for processing. we choose the kill cone in a can for ease, and containment of the blood. Using a knife to slit the throat is also very quick, but not the only way to remove the head and allow the chicken to bleed out.

 

[JacinLarkwell]

We use branch loppers. Doesnt remove the head, but it definately breaks their neck fully and then we remove it to bleed out.

Its tough, especially the ones you get attached to, and honestly i dont prefer the taste to store birds (i have yet to do CX though, jusy my own mixes

I really like NNs for processing because its easy to see where to use the loppers and they have less feathers for hand plucking

 

[Isadora]

We have raised freedom rangers and Cornish x and processed for meat.
We bought kill cones, a rotary scalder, and a plucker.
We kill by cutting open the artery in the neck and let them drain for a few minutes. Once they're done twitching they get scalded and plucked. Usually the plucker gets 95% of the feathers so I'll pick those off and pass the bird to my husband who does most of the evisceration. We feed the hearts to our dog/cats and keep the liver for ourselves and compost the rest of the guts.
Our home-raised chicken tastes infinitely better than any store bought chicken I've had.
We use chicken tractors that we move to fresh grass daily.

 

[JacinLarkwell]

While i hate hand plucking, i also take pride that i get more feathers than the company that sends us chicken parts at work. Amazing how many times i pluck feathers before breading them for the fryer

 

[salshep20]

We have raised freedom rangers and Cornish x and processed for meat.
We bought kill cones, a rotary scalder, and a plucker.
We kill by cutting open the artery in the neck and let them drain for a few minutes. Once they're done twitching they get scalded and plucked. Usually the plucker gets 95% of the feathers so I'll pick those off and pass the bird to my husband who does most of the evisceration. We feed the hearts to our dog/cats and keep the liver for ourselves and compost the rest of the guts.
Our home-raised chicken tastes infinitely better than any store bought chicken I've had.
We use chicken tractors that we move to fresh grass daily.

That's cool! I also use a chicken tractor!! It fertilizes my grass and makes it grow greener

 

[MadGardener]

I'm new to chickens and have only harvested 2 birds so far. My flock was acquired last summer in exchange for felling a half downed tree. 3 red sex links of unknown age (maybe 2-3 years?), and 7 POL pullets. I was told they're Wyandottes but they aren't. Columbian Rock most likely?

The "golden comet" was not a big bird. She was being a terrible bully so crockpot jerk chicken seemed appropriate. I did brine her before slow cooking. Not much meat on her bones, but I much prefer the flavor over store bought chicken. As in there actually is flavor.

The second was a pullet, about 7 mos old, made a much larger carcass. This was also brined, then roasted. I found the meat to be tougher than preferred, but still good. Still a great flavor.

I will add the caveat that I'm only feeding 2 people. We don't dislike "gamey" meat. We prefer dark meat, and I'm super inexperienced. I hope to improve with more otimal breeds and age of slaughter. I do plan to stay with dual purpose breeds/mixes. I will continue to harvest older birds for meat even if nothing is optimal because that's why I have chickens!

 

[salshep20]

I'm new to chickens and have only harvested 2 birds so far. My flock was acquired last summer in exchange for felling a half downed tree. 3 red sex links of unknown age (maybe 2-3 years?), and 7 POL pullets. I was told they're Wyandottes but they aren't. Columbian Rock most likely?

The "golden comet" was not a big bird. She was being a terrible bully so crockpot jerk chicken seemed appropriate. I did brine her before slow cooking. Not much meat on her bones, but I much prefer the flavor over store bought chicken. As in there actually is flavor.

The second was a pullet, about 7 mos old, made a much larger carcass. This was also brined, then roasted. I found the meat to be tougher than preferred, but still good. Still a great flavor.

I will add the caveat that I'm only feeding 2 people. We don't dislike "gamey" meat. We prefer dark meat, and I'm super inexperienced. I hope to improve with more otimal breeds and age of slaughter. I do plan to stay with dual purpose breeds/mixes. I will continue to harvest older birds for meat even if nothing is optimal because that's why I have chickens!

Thanks for sharing! Were going with dual purpose as well because of space issues!

 

[Blue Legs]

For me personally, a quick kill and full bleed is very important. I use a kill cone and a freshly sharpened butcher knife and have found the birds are senseless/dead in under 5 seconds routinely. Its not easy emotionally, but I take comfort in the fact that it is over and done in just a few seconds. After dispatching, I pluck them and then put them on ice for a few hours, I hate the way hot guts feel on my hands plus being cold they come out more intact. If I'm just parting the bird out, I skip gutting altogether.

 

[salshep20]

For me personally, a quick kill and full bleed is very important. I use a kill cone and a freshly sharpened butcher knife and have found the birds are senseless/dead in under 5 seconds routinely. Its not easy emotionally, but I take comfort in the fact that it is over and done in just a few seconds. After dispatching, I pluck them and then put them on ice for a few hours, I hate the way hot guts feel on my hands plus being cold they come out more intact. If I'm just parting the bird out, I skip gutting altogether.

Nice!