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

[cjstanman]

Just wanted to add my thank-you to the list. I'm a first time chicken owner and my friend was describing this process - literally! Now I have your pictures to help me understand. We are planning on just processing 2, but as a newbie, this will definitely help.

Thank you for a great reference!

 

[dancingbear]

Quote:
I often forget to trim out the oil glands while processing my birds, but I trim them out before I cook it, even after it's been frozen and thawed, and it's never been a problem. They'll be fine!

 

[cyrixlord]

Thanks for the pictures, I would have liked to see what to do with the chicken after the final picture. some people say stick it in the fridge overnight before doing anything with it, other say to stick it in cold water for hours for the meat to relax, etc

 

[frugal]

Quote:
I do all my packing last so the birds have been chilling in ice water for 3-4 hours before they are cut and packed.

 

[Mrs MIA]

Quote:
We have 5 gallon buckets that we soak them in a salt-water brine for 24-48 hours in an extra refrigerator in the garage. Makes them nice and tender.

 

[chicksalot]

Very educational...thank you for taking the time to do this. Pictures are worth a thousand words when it comes to learning.

 

[CATRAY44]

Thank you for posting this. I have been wondering how to do this correctly and as easy on the bird as possible, in the event that I ever need to.

 

[Salt and Light]

Thanks for the pics!

 

[Bammony]

I am very impressed. Nicely done.

 

[destorieswind]

thats so awesome to see what a bird is like inside and out!
SWEET!