Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[Sally Sunshine]

still trying to search out this Braining stuff

 

[chiques chicks]

still trying to search out this Braining stuff

I think it's covered in "storey's guide to raising chickens". A handy book to have, covers almost everything.
Et: killing is covered on pg. 388 in my edition

 

[Sally Sunshine]

Quote:

I google and all I get is correction to "brining" chicken

 

[ronott1]

still trying to search out this Braining stuff

The Book does not say much about it. I will get it off of my e reader and pm it to you. Copyright issues and etc.

 

[Sally Sunshine]

Quote: Thank you! interesting and it sure makes me understand the stick process better lol

 

[Noncentzter]

We also skin our birds since we don't eat the skin anyway, and easier to clean.

I also skin my birds and it's fairly easy. I use an upside down orange road cone that I use to process my roosters...works well. (I'm back on page six and catching up!)

 

[fisherlady]

still trying to search out this Braining stuff

Here is an article which covers the general methods, including a drawn illustration of the braining method

http://www.backyardpoultry.com/articles/chicken_for_food.pdf

 

[Sally Sunshine]

Quote:

 

[Wax Myrtle]

Mich are you ever going to process? Do you want to or just know you cant?  I think I can I just need some support and heck I don't know!

Taking a life is no simple thing for sure even having to cull a chick gets my gut in a knot but I can do it if need be.

But then after having them processed the actually eating the chicken may be my bigger issue. 

On eating your own birds... My best advice is (after letting them rest in your fridge for a few days to allow rigor mortis to pass) freeze them for a few weeks. Allow time to distance you from your memories of them, and if you ever move onto processing them yourself, you will easier forget the odor involved. Washing before scalding helps, and while I don't mind the wet feather smell, it's the organ cavity odor I dislike. After a few weeks or months, your curiosity and hunger for good chicken will win out.

When you eat your birds, be prepared for some differences not often mentioned about eating heritage type birds: their bones are generally much more mature - they will be much firmer, the keel will likely be fully calcified and the "drumstick" bones will have less curve and they will be much longer than grocery store (broiler type) birds. I have also found that my home grown birds of any type tend to have bones that brown (even blacken) very quickly as compared to store bought birds. Even my "cornish cross" broilers. This may, however, have as much to do with the sugar in my brine as anything, though.

On braining birds - search "debraining" rather than braining. I know there have been a few threads here. I also recall folks saying that the spot you want is very small, and a failure is... memorable. I have not attempted it.

And, FWIW, this is my preferred tutorial: https://www.backyardchickens.com/a/how-to-process-a-chicken-at-home

 

[chiques chicks]

I guess part of what it makes it easier for me is at one time I worked in commercial poultry (moving pullets) so dispatching culls became routine.