I am about to cull my first cornish rock, or chicken in general. I must admit I am doing quite well, as I have just got back from purchasing charcoal, bbq sause, and a camp axe, from the store. Still, I have never done this before so the nerves are there. It has to be done, so it must be done, and I am going to follow through with it and carry in out to completion. I am not chicken, lol. Anyway, any last second tips or input on my situation will be appreciated and I will update you tomorrow vortec
I wish you luck, here is a website that explaines the process and has some pictures for reference. Search for Country Living in a Cariboo Valley looks interesting.
Read the "stickys", the messages permanently stuck at the top of this part of the forum, there's great information on how to do the job. I wish you great success. After learning how to butcher chickens I felt like the Tom Hanks character in the movie Cast Away after he built his first bonfire started by hand. Remember how he danced around & boasted "I...made...FIRE!!!" I didn't exactly dance around, but I wanted to tell the world "I...made...FOOD!!! Me! I made meat to eat!!!" Sounds like you've got all your cooking supplies, now assemble all your butchering supplies. I keep my birds in a wire cage off the ground for 12-18 hours before butchering to give their crops & intestines time to clear, maybe you'll want to do that too. I wish you great success, please let us know how everything turns out!
Quote:Me too! I called everyone who loves me, like "guess what I just did!" Bask in your proud moment. I'm wondering if you plan on cooking right after killing or brining first...
