Is it time?

[chickened]

Panting
Quote:

 

[Dogfish]

A few signs that the birds are past ready.

1. Panting.
2. Comb not pink or red, but almost a blue-red.
3. Eyes closed, head down, doesn't want to move when prodded.

Set up a pan of 150 degree water, grab a knife, cull, scald, pluck & gut, immediately. If you don't, you'll likely pick the bird up tomorrow, dead, and toss it in the trash.

 

[MIfarmgirl]

This bird is having his last day. He's not mouth breathing anymore and is getting around fine, but I know it is his time. I've worked all weekend and am exhausted, not prepared to cull my first chicken. Tomorrow morning will be his time. I'm doing as much reading up as possible but am mostly concerned about cutting his neck in the proper place.

Any words of advice regarding this or anything else?

*Thanks* so much for putting so much useful and supportive information out there.

Pam

 

[booker81]

I scruff mine at the neck, like they were a dog, and look for the curve of the jawbone. Cut there, usually theres either no feathers, or they are very small.

I think I have a pic somewhere.....

Here it is. He's alive and hanging, I'm not choking home but gently holding the scruff and feathers so the skin on the front of his neck is taut. Hold too tight and it will choke and they will fight that, which is not good with a sharp object in the other hand.

The knife is sitting right where I'll make a quick slice on the one side.

 

[MIfarmgirl]

Thanks for your pic, booker81... Ours is now being processed in our slop sink. Good looking bird, too!

Just over four pounds when it's all said and done.

Pam

 

[Renee']

Quote:
Breathing with their mouth open versus breathing with their mouth closed, through their nostrils.

 

[Clay Valley Farmer]

If a maturing broiler chicken is struggling to breath it is likely a sign of either fluid build up inside the chest cavity and or impending heart failure.

Resting the meat in the fridge 34f to 40f for a couple days until rigor mortis passes will make for a tender bird. Natural enzymes in the meat will break down crosslink fibers in the meat giving that nice tender stringy or flaky meat that falls off the bone.

 

[J.S. Webb]

Quote:
Breathing orally instead of through the nose.

 

[chickened]

If it is above 80 degrees they pant to cool off along with wings held away from the body. CX cannot take heat because of body mass that is why they have few feathers they dont need them for warmth.