What to you go with feathers and innards? I have 15 too many Cochin roosters that I can’t even give away. They need to go. I was wondering if I could process them like a partridge and pull skin and all off.If you're using a sharp knife, use a cut proof glove on at least your opposite hand. Hold chicken head and restrain body firmly.
I wrap them in a large bath towel and either hold them on my lap or put them in a kill cone. Grab the head, and slice both sides, drain into a 5-gallon bucket. No processors around here, or I would've done that for my first set of meat birds.
After 21+ chickens, I think I'm getting the hang of it. I've never processed anything in my life before these chickens. I'm glad I stuck with it, it's gotten easier, or at least more predictable with each chicken.
But I also have never fully pulled a head off, that sounds pretty upsetting. That's one of those scenarios most of us hope we never have to experience. I think almost any other method you try in the future will work better and be less upsetting, so if you decide to try again, odds are good you'll have a better experience.
I had to cull my favorite hen today. My first I did the broomstick. I was so afraid of not doing it right I pulled hard and it took her head off. I was appalled! I buried her.
When I was younger, in the farm, we chilled them but didn’t let them sit for 2-3 days.