Scalding pot - a 5 gallon bucket with water I boiled on the stove. By the time it gets in the bucket and ready to dip, it's not too hot and not too cold. Just grab them by their feet and swish around to the count of 30.
Plucker - I just use rubber gloves, like the kitchen gloves with grips on the fingers. I would
a plucker, but can't afford one.
What do you all use for butchering tables? I have a big plastic cutting board I use on the kitchen counter next to the sink and just bleach it.
For my killing cones, I use a plastic bleach jug nailed to a tree with the bottom cut out and the top cut enough that the roos head and comb fit through. They are easy to clean, cheap, and it's like recycling!
For me, I slit the throats in the cones, let them bleed out, then when they are done, put them in a pile. Then I dip them in the hot water, and hang them on my laundry line. Then we super pluck! All of us in front of a chicken just ripping feathers out. I try and have a garbage bag, but it usually doesn't work too well, then cut off the heads.
Once we get to the butchering part, I go through the neck and loosen the crop. Then, I make the rear end cut. When the chicken is plucked, you can see where to cut...just like in the supermarket birds. Don't go too deep, if you use a smaller knife, like a paring knife, it will be easier to control that. Just cut around the vent and make the hole big enough for your hand. I use the vent as a handle, and pull it out, loosening with my other hand, and scooping out the intestines. Everything else usually follows. You'll need someone with a smallish hand (mine are medium sized and it is hard on a younger bird) to reach in and pull out the heart and lungs. The lungs are really hard if you aren't expecting them. I run my fingers hard along the inner ribcage and can usually get under the lungs and they pop out. A butter knife would probably work well, too. They are kind of hot pink and spongy and you can see them along the sides when you have everything else out of the bird.
Be sure and let them fast tonight and before doing this! It makes it a lot easier if the crop and intestines aren't full.
You can still butcher them, but it doesn't usually go as smoothly.
Then, I put them in an ice and saltwater bath for at least 24 hours. If I am going to do something like chicken and dumplings, I can go ahead and throw one in the pot right after processing.
Also, I wash my birds inside and out with Dawn (or something similar) before I do the ice bath, and again before I put them in the freezer. Just an extra precaution.
Good luck! If you don't have a whole lot of people helping, you might want to break it up into a few days, depending on how you feel and how hot it is.
Shelly
I think its only because I was doing it in the kitchen and the smell was becoming concentrated...
