I really suck at this...

[Dogfish]

Don't cut under the chin, cut alongside the head, under the "ear", along and below the "jaw" line.

Sorry it went bad for you. It gets much easier. I bought some 2 week old CX from a local farm store two weeks after I got my older from Welp, and I've had to cull one or two per day for the last 5 days, as the farm store birds start to go downhill. Getting pretty quick at emergency processing these birds.

Best of luck next time. Seriously, we all have had a kill go bad. Don't beat yourself up.

 

[chickened]

My brother and I were about 14 or 15 years old when we killed our first bird with an ax and a chopping block. Mine went well my brothers not so well... anyone ever seen a rooster running around the yard with no beak? they can still squawk, my father caught it and finished the job.

 

[flowerhippie]

I have butchered allot of bird's with the cone method, after you have put the bird in the cone give yourself about 5 minutes to allow the birds blood to come down its body and it will give the bird a numbing and sleepy effect, When you are ready to start the process, open the beak and insert the knife up into the area between the eyes, make sure the knife is pointing away from you and the top of the head is in the clear, you may need to go slow so that you are able to use both hands. It will sever the middle of the brain and give the bird a instant loss of feeling give it a good gentle twist and then pick up the tissue on the front of the neck and the process will go with no struggle. this is the kosher way to butcher.

 

[mamabahre]

Quote:
yes the brain stabbing thing has been something I wanted to do but wasn't feeling nearly confident enough to try it. I also like the idea of just letting the bird settle down in the cone for a few minutes. I was rushing as soon as I put the first one in the cone and that definitely didn't help the process.

Brandislee- I just wanted to comment on your apprehension, despite it not going well for the first bird the more I think about the more I know I won't have an issue doing the deed next time. Once you start the bird is going to die anyway so there really isn't any going back you know? I hope your DH is willing to help but if not have confidence in yourself! The difference between the first bird I did and the second one was night and day. I learned really quickly from the first bird and I imagine that is how it goes for most people. You have to feel for the right spot and look I figured out. Take your time finding the right spot too, there isn't a rush.

 

[Judy]

The brain stabbing is called pithing, if you want to do some searches on it. Although it looks simple enough, I am reluctant to try it without seeing it done in person first. I have read that it makes them very easy to pluck, and because the heart is still beating, they drain well. Sounds good....

I'd be willing to bet that most everyone who's kept animals for any length of time has at some point unintentionally caused some suffering. I certainly have. And I'd be surprised if someone did NOT go easy on you for it.

 

[chickened]

They used to do that with cattle at slaughter houses, it was air operated.

 

[jaimepowell]

So glad to hear someone with the same problem I had on my first--I had a mini panic attack and debated pulling it out and chopping the head off but I just hadn't sliced enough and never did cut through the wind pipe. I made a smaller cut that did the trick. I felt HORRIBLE though...I'm doing my next two birds this weekend and hoping things go smoother! It's a great and accomplished feeling once you are done...the first few times will be an experience I'm sure! hang in there!

 

[sgoff]

When I had chickens years ago (like 20!) we just chopped off the heads and let them flop around in the tall grass behind the barn. We scalded and then picked. Is there anything wrong with this procedure?

 

[KatyTheChickenLady]

nope nothing wrong. plenty of people still do it that way.

 

[Buster52]

Quote:
Pretty much. Here is what this guy taught me when I helped him do a hundred meaties last year...

1. Grab the chicken's head in your left hand (if you are right handed... if left it is opposite) with your thumb under the tip of its beak and your index finger behind its head.
2. Turn the head to your left, exposing the side of the neck to you and stretch a little.
3. With your other forefinger feel around that bone under the ear until you reach the soft flesh beneath it. That is your target. Eventually you won't have to do this as you will just know, but for beginners it is a good idea.
4. Place your very sharp knife right at that spot and draw it toward you along the SIDE of the throat. You shouldn't have to saw back and forth if your knife is sharp enough, but it you have to you have to.
5. It is already starting to bleed out but you should do both sides, so turn the head to your right with your left hand, place your knife in the same spot on the other side and again draw it toward you.

Because you are only cutting on either side of the neck, you should miss the trachea, and that is optimal for a humane bleed out. The bird will quickly pass out and die. Cut the trachea and it breaths its own blood in. Don't panic if it happens as it will still die quickly. It is just better if you don't.

Next time I do this (I still prefer to chop for my table) I will take pics of each step so you can see how I at least place my hands.