Just did my first butchering of 6 meat birds!

[Judy]

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While it's nice to wait about 12 hours and have a nice empty crop, you can actually do it anytime, it's just messier. Doesn't matter, just wash them good -- you have to cook them well enough to kill germs anyway. We all know about "grandma's way," pick the bird up in the yard, give it a swirl to break it neck, cook it for supper, right?

 

[rancher hicks]

Has anyone tried the gloves with rubber palms and fingers. I 've read they make plucking easier..

 

[Dawggy Stile]

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Try em.. you wont be disappointed.
Plucking isnt that difficult, plus the skin is mighty tasty if seasoned and roasted just right. I cant wait to try a whole bird in the smoker and grill.

 

[lamelde]

Butchering did not go well for me - I could not find the artery under the jaw - he was bleeding but not fast enough - I hated seeing him cut open like that and looking so trustingly at me - it didn't appear that he was in pain??? (just annoyed with me).

At this point nearly his whole throat was cut open - I could see the valve open & close for breathing - yet he was still not bleeding out???

It was extremely difficult for me (I had tears welling up in my eyes) - I held him under warm running water to keep the cut open to keep bleeding (it kept clotting & took FOREVER) - finally in the end I just couldn't stand it any more & drown him to put him out of his misery??? (or mine).

While cutting him up from that point he looked kind of bluish - I think (my theory) that it's because the suffication/drowning kept oxygen flow from getting the the skin??? Or, are some chickens just normally dark-skinned???

Any way - is there an easier way to find that artery?

 

[speedy2020]

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delete!