How to Butcher a Chicken

[hennible]

Butchering can be fun in the right company. And I actually enjoy plucking them.
If you really want to use everything you can put all the feather in a pillow case tie it up tight and wash the feathers in your washing machine, and then through them ( in the pillow case still) in the dryer. Great for crafts or save a bunch of down for pillows! Don't want to put feathers in your washer? Turn them into the soil in your garden.
I was taught to "skin" and clean the feet and clean gizzards for eating too, although I still haven't eaten either.
It's always a plus to use everything you can. Makes the act of killing an animal for food a harmonious act.

 

[Meca]

I was wondering if your chickens can be to old to butcher. Ours are about 1 1/2 years old. I haven't partaken in this process since I was little and don't remember much. Any suggestions would be greatly appreciated.

We butchered some that were probably 4-5 years old. I think age and breed has a lot to do with what you can do with them when they are older. Ours were a heavier breed so they still had a good amount of meat on them. We cut the breast and grilled it. It was VERY good. If you have smaller birds you can always use them for soup chickens.

 

[hoytstkings]

Butchering skinny not meat breed roosters and been feeding them meatbird 22% protein, just guessing but I don't think they'll get any fatter , true ???

 

[treehouse]

sorry for delay in this post - did not use a meat clever way back when we were processing.

 

[Kindpharm]

I am sure there is a thread about how to cull and pressure can chickens/geese but I am not finding it. I am new to the pressure canner (and new to butchering chickens and geese) and I don't have room in the freezer.

• How many chickens will I need to butcher to fill a canner with quart or 2 quart jars? I have 8 young roosters I need to process and I would like to can some whole.
• Do I need to let them 'rest' for 12-24 hours in a brine before canning?
• How do you debone a whole chicken for canning?
• I live in Arco Idaho and my elevation is over 5000 feet

Thank you! I am sure there is more I should be asking but I wouldn't know what that would be.

 

[Mosey2003]

I am sure there is a thread about how to cull and pressure can chickens/geese but I am not finding it. I am new to the pressure canner (and new to butchering chickens and geese) and I don't have room in the freezer.

• How many chickens will I need to butcher to fill a canner with quart or 2 quart jars? I have 8 young roosters I need to process and I would like to can some whole.
• Do I need to let them 'rest' for 12-24 hours in a brine before canning?
• How do you debone a whole chicken for canning?
• I live in Arco Idaho and my elevation is over 5000 feet

Thank you! I am sure there is more I should be asking but I wouldn't know what that would be.

I don't know how many it would take. What I do know is that you don't need to let the meat rest, because you'll be de-boning and packing it, so it won't matter. The lady that told me how to do it said just to salt it as you pack it in the jars, no liquid necessary. You can watch YouTube videos of people de-boning whole chickens, much easier than trying to describe it in writing. Basically, you'll just be cutting chunks of meat off, though.

 

[Kindpharm]

I don't know how many it would take. What I do know is that you don't need to let the meat rest, because you'll be de-boning and packing it, so it won't matter. The lady that told me how to do it said just to salt it as you pack it in the jars, no liquid necessary. You can watch YouTube videos of people de-boning whole chickens, much easier than trying to describe it in writing. Basically, you'll just be cutting chunks of meat off, though.

Thank you!

 

[Maeschak]

I am sure there is a thread about how to cull and pressure can chickens/geese but I am not finding it. I am new to the pressure canner (and new to butchering chickens and geese) and I don't have room in the freezer.

• How many chickens will I need to butcher to fill a canner with quart or 2 quart jars? I have 8 young roosters I need to process and I would like to can some whole.
• Do I need to let them 'rest' for 12-24 hours in a brine before canning?
• How do you debone a whole chicken for canning?
• I live in Arco Idaho and my elevation is over 5000 feet

Thank you! I am sure there is more I should be asking but I wouldn't know what that would be.

I pressure can almost all of my chicken now. Here is how I do it:

Butcher chickens. (No rest required when pressure canning).
Remove the skin and freeze it to make schmaltz later.
Cut all of the meat off the bone and place it directly into pint jars along with 1/2 tsp of salt. (I can only fit about 14oz of meat into a pint jar but many folks say they can get a full pound/16 oz in them).
Remove bubbles from the jar if possible.
Clean rim of jar w vinegar or really hot water and close up.
Place jars into pressure canner and can according to your manual.
I can fit 1 old laying hen into a pint jar. A big rooster can take several jars.

Here is the webste: (I raw pack as it is the quickest and easiest.) https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

After that I take everything left over (backs, necks, feet, bones, etc) roast it in the oven, break the bones into pieces, and pressure cook it in the pressure canner for about 2 hours with water. Then Strain it, chill it, defat it overnighight and then pressure can the chicken stock in quart jars. I make about 1 quart of stock per chicken. (Since my pressure canner/cooker can hold 7 quart jars I use 7 quarts of water and about 6 chicken carcasses in making the stock).

 

[Maeschak]

I am sure there is a thread about how to cull and pressure can chickens/geese but I am not finding it. I am new to the pressure canner (and new to butchering chickens and geese) and I don't have room in the freezer.

• How many chickens will I need to butcher to fill a canner with quart or 2 quart jars? I have 8 young roosters I need to process and I would like to can some whole.
• Do I need to let them 'rest' for 12-24 hours in a brine before canning?
• How do you debone a whole chicken for canning?
• I live in Arco Idaho and my elevation is over 5000 feet

Thank you! I am sure there is more I should be asking but I wouldn't know what that would be.

Ps- the website will have the times and weight for your elevation. (Don't forget to vent your canner if your type needs it!) Also, a quart jar can hold a LOT of chicken... Like 2 pounds. It looks like dog food but is absolutely delicious! Having said that, you may want to try pints first.

 

[Kindpharm]

I pressure can almost all of my chicken now. Here is how I do it:

Butcher chickens. (No rest required when pressure canning).
Remove the skin and freeze it to make schmaltz later.
Cut all of the meat off the bone and place it directly into pint jars along with 1/2 tsp of salt. (I can only fit about 14oz of meat into a pint jar but many folks say they can get a full pound/16 oz in them).
Remove bubbles from the jar if possible.
Clean rim of jar w vinegar or really hot water and close up.
Place jars into pressure canner and can according to your manual.
I can fit 1 old laying hen into a pint jar. A big rooster can take several jars.

Here is the webste: (I raw pack as it is the quickest and easiest.) https://nchfp.uga.edu/how/can_05/chicken_rabbit.html

After that I take everything left over (backs, necks, feet, bones, etc) roast it in the oven, break the bones into pieces, and pressure cook it in the pressure canner for about 2 hours with water. Then Strain it, chill it, defat it overnighight and then pressure can the chicken stock in quart jars. I make about 1 quart of stock per chicken. (Since my pressure canner/cooker can hold 7 quart jars I use 7 quarts of water and about 6 chicken carcasses in making the stock).

Thank you!!!
So, do you live close to me? I would pay to get a hands on experience!