I don't think I've posted here but we wrap the wings and feet with cheap duct tape which stops all flopping and scratching, then hold them on one side of the sink in our abattoir room, put one arm over the bird's body with just enough pressure to hold it firmly then that same hand, wield a sharp knife and with the other hand, pull out the head and gently but firmly reach over and slit the throat, allowing the bird to bleed out which takes about thirty seconds. The tape comes off very easily to be disposed of and the bird is ready for the 'scald'. All the blood rinses down the sink with cold or warm water. No muss...no fuss.
We bought an 8 foot long stainless table at a used restaurant furniture store for about $150 bucks some time ago and that helps to keep the birds where they need to be in the sequence and provides plenty of room for 4 heavy cutting blocks to perform the heavier cutting/chopping part of dismembering the birds if that's the goal and plenty of room to work.
Keeping with what my grand mother showed us, we save brown bags throughout the year because they make perfect fire material by twisting and lighting, perfect for singing the little hairs off the plucked birds.
We bought an 8 foot long stainless table at a used restaurant furniture store for about $150 bucks some time ago and that helps to keep the birds where they need to be in the sequence and provides plenty of room for 4 heavy cutting blocks to perform the heavier cutting/chopping part of dismembering the birds if that's the goal and plenty of room to work.
Keeping with what my grand mother showed us, we save brown bags throughout the year because they make perfect fire material by twisting and lighting, perfect for singing the little hairs off the plucked birds.
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