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How to Butcher a chicken, by a rookie. G rated

Discussion in 'Meat Birds ETC' started by the43k, Oct 22, 2014.

  1. the43k

    the43k Chillin' With My Peeps

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    Youtube sent my previous video to the adult section, so I edited for all audiences. Hope you find it helpful

    [​IMG]
     
    2 people like this.
  2. hennible

    hennible Overrun With Chickens

    Nice job.
     
  3. the43k

    the43k Chillin' With My Peeps

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    thx
     
  4. TedSheckler

    TedSheckler Out Of The Brooder

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    Had to make an account after watching your video (Went to the "Unrated" version) and have to stress what you said about having a sharp and proper knife. For people both in regular cooking and butchering I have seen go with the $25 chef knife from the grocery store thinking that is their best option for a reasonable price but I am sorry they are usualy crap and lose what edge they have very quickly.

    Look torwards bushcraft knife companys like Morakniv where you can buy a $9 knife like the Craftline Q Allaround model that has a razor edge or a little less disposable model from them or other great knife company's that can be easily maintained with a fairly cheap wet stone/strop for a life time with a little practice.

    Also as far as the cutting if you cut right behind the ear at the jaw line you avoid the feathers entirely for the most part, With a good knife cutting in that spot you almost have to hold back from cutting too deep which is a good problem to have IMO.
     
    1 person likes this.
  5. Ridgerunner

    Ridgerunner Chicken Obsessed

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    I did not watch the video, but in case it is not covered, I find a pair of poultry shears to be very valuable. I use those to avoid cutting bone with the knife. It saves the sharp edge on the knife, which I agree is very important.

    I cut my chickens into serving piece when I butcher, plus I save the carcass for broth, so there are several places the poultry shears come in real handy and save the knife edge.
     
    1 person likes this.
  6. CrazyTalk

    CrazyTalk Chillin' With My Peeps

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    Any knife will dull, even good ones. If you're going to butcher a bunch of birds, you either need to learn to sharpen quickly, or have a bunch of knives. I use a couple of cheaper coated utility knives, and keep a sharpener/steel on hand and sharpen as needed. I use one knife for the initial cut, and it gets sharpened/steeled every bird. The other ones get used past that point, and get sharpened as needed.

    I don't use poultry shears like Ridgerunner does, but I keep a large cleaver on hand for dealing with bone. I tend to keep my birds whole until I want to use them - although thinking about it, breaking them up isn't a bad idea.

    I had to self-teach - but I found this book extremely helpful/useful - not specifically for poultry, but just kind of on the tools required, how to set up a workstation, tool maintenance, and the thought processes involved - why you cut where you do- I bought it more because it has a huge section on sheep and goats, but it's a great resource.

    http://www.amazon.com/Butchering-Po...swatch_0?_encoding=UTF8&sr=8-1&qid=1414177410
     
    Last edited: Oct 24, 2014
  7. Ridgerunner

    Ridgerunner Chicken Obsessed

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    It does slow the process quite a bit, but I use part for food for the family and at different times the other parts for broth. It's just personal preference and how we use the birds.
     
  8. the43k

    the43k Chillin' With My Peeps

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    Did you find the "R rated" that bad? Youtube forced the video into the adult only section. Thought that was a little overboard.
     
  9. the43k

    the43k Chillin' With My Peeps

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    Thanks for the tips… ;)
     
  10. CrazyTalk

    CrazyTalk Chillin' With My Peeps

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    Youtube tends to do that anytime anyone complains - and any time you talk about animals, there are complainers.
     

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