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

[hinkjc]

I see several people asked for this to be stickied. We have a "how to butcher" sticky at the top of this forum and this link was added in the first post of that sticky thread.

 

[andorraclaim]

Duplicate post. Doh!

 

[bluey]

Thank You!!!! I am soooo saving this post. Nifty, can we sticky it? Oops....I see it....

 

[erinm]

i am thinking about meat birds in the spring. WoW great post~! That is going to be printed so I can keep reviewing! ErinM

 

[redhead83402]

absolutely EXCELLENT!! Thank you for the awesome pics!! I have processed many a chicken ( we just helped a friend do 21 Sat.) but I had no idea about those glands in the tail. The birds we processed are now 4 days old ~ is it too late to go back & trim the glands? ( they have been frozen) or has the damage been done in freezing them with the glands still in?

Thanks again for such a ffantasticccc visual! And welcome to BYC!!!! You're a HIT! (Can I have your autograph??

)

~Red

 

[Opa]

Great post Frugal. Thank you.

 

[frugal]

Quote:
If you just clip the tail off before you cook your birds they'll be fine.

Thanks for the kind words.

 

[Clay In Iowa]

Thanks for posting. I'll be a real asset when I need to process.

 

[miss_thenorth]

Frugal--absolutely amazing tutorial!! And now, as if that weren't enough--I'm asking for more...

. Could you show us pictures of your setup and tools? I recently had a bad experience with my butcher, and now want to set up a processing lab here at home. Layout, tools, techniques, how many people would be best, etc.

Inquiring minds want to know.

Again, amazing! Thanks!

 

[CrimsonRose]

Thanks so much for such detailed info and pics!!!