Killing, Plucking, Eviscerating, & Cutting Up Your Chicken - Graphic!

[kurka]

This is so strange @@ in europe most popular way to kill the chicken is a good old piece of wood and the axe [cutting the head off with one hit], or dipatching the head from a body with a one move of hand. The rest looks similar

 

[Royd]

Quote:
The bleeding technique amounts to what might be considered a Kosher kill...The chicken remains alive, allowing the heart to pump most of the blood out of the body.

 

[TheChickenCameFirst]

This is a wonderfully informative post! Thank you so much for taking the time to share how you process your chickens. Being new to chickens, We knew we wanted to process some chickens at some time, but were not sure at all how to do it! Thank you for your step by step tutorial! I will be returning to this thread in the future!

 

[Wyandotte34]

Wow one of the greatest posts ever. I love pictures so this was awesome. Plus they were great quality and informative, I truly believe that when the time comes I will be able to process a bird. Granted there will be a learning curve, and mine will not look as nice as yours, but this is just fantastic.

 

[wilmothfarms]

is there a way to save this post somehow for quick reference? I NEED to find this quickly for next time I butcher! THIS IS GREAT! Thanks soooo much for posting this!

 

[kurka]

Royd: now I understand, so it is jewish/muslim way. In my country draining out all blood is not popular, with one exception : to collect blood in purpose to make dish from it [blood is very nutricious and rich in iron]. Thera are few tradicional dishes from animals blood [bloof of fowl and different ones- from blood of pigs]. Thank You for your answer

 

[ParadiseFoundFarm]

Thank you Frugal!
I have 13 Roos

from my unsexed batch and they can't all stay with just 10 hens. (Poor Girls - I need to protect them) NOW I KNOW WHAT FATE HAS IN STORE FOR THEM

 

[ParadiseFoundFarm]

Dear Frugal:
First Thank you,
Could you be a little more specific on:
"Now, carefully slit the body cavity and remove the vent.
Start from the side and cut horizontally encircling the vent and reconnecting with your cut line.
or
Start from the breast and cut vertically encircling the vent and reconnecting with your cut line."
Do we cut from right to left, go under the vent carefully - not to cut intestines - go around the top of the vent annd reconnect the cut-----then it all falls out?
Including lungs and gizzards etc? Thank you

 

[HorizonSon]

Started reading through this thread last night... Finished this morning...

Thank you for the wonderful tutorial!

I went to a family friend's house to learn about a month ago; processed three chickens myself. Nothing like hands-on training

I agree that the cut around the vent is the most confusing to do "correct".I hope to go back to process more in the near future; and your tutorial is very empowering to those ends (no pun intended).

Thanks, once again!

 

[mountainwhisper]

Amazing pictorial

thank you for posting in so much detail. I won't have any chickens to process until spring, but following your guide I'm sure I'll do fine. Thanks for the information!