Hello all! I'm completely new at raising chickens in any capacity, but my husband surprised me with a dozen Cornish rocks about a month ago that we plan to slaughter on the 20th. The chickens themselves are doing very well, but as they grow I'm starting to realize I don't know anything about the slaughtering process. Can someone explain what the normal procedure is for taking chickens to a slaughterhouse? Also what does processing entail? I know they remove the feathers, but is that all? Thanks in advance!
If you have a meat processor in your area that does chickens I would call them and they should be able to give you details on how the birds should be delivered. In my area it is some Amish families that do some bird processing. Usually cage up the birds they tell you when to deliver and you get them usually back within the next day or 2. On the farm dispatching them is hanging them upside down and cutting the jugular veins or decapitation with an axe. Then you scald the bird in hot water (160 degrees) to loosen the feathers so it makes it easier to pluck. Till I get a plucker I skin mine. Remove the neck and inards. Separate out the liver and gizzard if you want them. Place in a cooler full of ice water to cool down the bird. After its cool place in a bag and freeze. Or cut up to portions you want and freeze. When you get ready to eat the bird allow it to rest unfrozen for 2 or 3 days to allow any rigor to breakdown. Then cook.
If you have a professional do everything for you you'll receive back a shrink wrapped bird with the gizzards and neck in body cavity (if that's what you want) just like you'd get in the store. Cost is 3-4 dollars per bird usually. You bring the birds to them and bring home chicken ready to rest in fridge for few days to cook or just fill the freezer.
