I just processed my first chicken

[RubberChickenLubber]

Man was I nervous, but it wasn't as bad as I thought. It was an ameraucana roo (we had 2 and only needed one). I had read a few months back that people used to put chickens for eating in a small pen with cracked corn to put fat on. Well that's what we did, and he was fat. I hope it helps with the meat. I know it does with a cow (my uncle will give them sweetfeed for a month b4 taking to the butcher).

I didn't wait to get water boiling, just plucked like I used to see my uncle do when I was little. Then I brought him in and skinned him. I don't eat skin on my chicken. Right now he's in the fridge soaking.

Dumplings will be in a few days.

 

[hsm5grls]

Good for you. I am trying to get the nerve up to do the same. I don't have roo's yet, but my intention is to hatch out chicks and have some for culling (dinner) Some for laying and a breeding pen. I hope I can do it. LOL

 

[RubberChickenLubber]

I didn't add that I didn't do the culling, I did hold him down while dh chopped the head.

 

[hsm5grls]

My DH is a city boy. Loves the chickens and see's them all as pets LOL I think it will be up to me to swing the axe. LOL I know I can I just think the first one might take a little nerve.

 

[johnnyjack]

thats cool i got 2 young roos im thinkin about culling how old do ya let them get befor ya kill.

 

[RubberChickenLubber]

johnnyjack i'm not sure. We got them a few months back and they were hatched in March. So he was about 9-10 months old, but I would think maybe 6 or so months would be good. a lot depends on the breed.

 

[suburbanhomesteader]

In my experience, there is NO need to pluck before you skin.

I hang the chicken upside down, cut around the (now) bottom (used to be top) of the yellow part of the leg, work my finger under the skin to loosen it up, and then just zip it down the leg like a panty-hose. Once it gets to the hip, I cut across the front (sort of the "crotch") and continue right up the body to the wing. I cut off the two end joints on the wing, and just keep skinning. In the end, I'm left with a skinless chicken carcass, an occasional loose feather here or there, and most of the feathers still attached to the skin, which is now hanging over the head. Then, I cut off the wings, the breasts with teners, and take the chicken off the hanger to cut off the legs. Virtually all the blood is still in their neck and head. Only once I cut off the head (if I'm going to keep the neck meat), or into the body cavity (if I'm saving hearts, livers, and gizzards) do I hit much blood. It's a wonderful way to process, and based on the testing I did, I waste less than 2 oz of meat left on the bones.

I know it's supposedly a no-no, but I then compost the bones in my hottest pile, and cover them up with a lot of leaves so the flies can't get to them; 4 months later, I see no sign of them whatsoever.