First, a link to the "sticky" section of the meat bird section on this forum. Lots of good information with photos on dispatching and prepping a chicken to cook. If you have any specific questions on any of this after you read it just ask. Many of us have experience with different methods.
https://www.backyardchickens.com/threads/meat-section-sticky-topic-index.248648/
There are two basic ways to defeather a chicken, either plucking or skinning. Either one will be a learning experience for you but both work. To pluck, you should scald him. Dunk his whole body in hot water until the wing feathers pull out easily, then he is ready. I skin mine, cut the skin at the belly and pull and tear it off. A 22 week cockerel will probably have some connective tissue holding the skin on, especially on the small of the back and on the wings. The legs can be challenging also. A sharp knife can help if that connective tissue becomes a problem.
Don't be upset if it doesn't go perfectly. It won't, you haven't done it before. That's why I call it a learning experience.
Try to not cut the intestines but if you do it is not a problem. Just rinse the meat off. I use a lot of water from a hose with a spray head to rinse my hands, the meat, and the work station.
This link is to a thread on here. Read the whole thing, not just my post in it. You might get something helpful.
https://www.backyardchickens.com/threads/processing-weekend-any-good-links.1671784/#post-28730279
Lots of people process excess cockerels. There was always a first time for all of us. Good luck!
https://www.backyardchickens.com/threads/meat-section-sticky-topic-index.248648/
There are two basic ways to defeather a chicken, either plucking or skinning. Either one will be a learning experience for you but both work. To pluck, you should scald him. Dunk his whole body in hot water until the wing feathers pull out easily, then he is ready. I skin mine, cut the skin at the belly and pull and tear it off. A 22 week cockerel will probably have some connective tissue holding the skin on, especially on the small of the back and on the wings. The legs can be challenging also. A sharp knife can help if that connective tissue becomes a problem.
Don't be upset if it doesn't go perfectly. It won't, you haven't done it before. That's why I call it a learning experience.
Try to not cut the intestines but if you do it is not a problem. Just rinse the meat off. I use a lot of water from a hose with a spray head to rinse my hands, the meat, and the work station.
This link is to a thread on here. Read the whole thing, not just my post in it. You might get something helpful.
https://www.backyardchickens.com/threads/processing-weekend-any-good-links.1671784/#post-28730279
Lots of people process excess cockerels. There was always a first time for all of us. Good luck!
