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

[Chambertin]

OXA!

Welcome back!
Haven't seen you in a while. Always a good day when you chime in.
I almost moved to Caribou Maine (not too far from you) but the money wasn't as good as I needed to get a place of my own.
Still wonder if I should have just tried anyway.

The wings are always the hardest point because those feathers practically attach into the bone. They may as well be fingers.
Cutting off the tips is far from giving up. If you're skinning I recommend brute force and pliers. Its the one area that makes plucking mighty preferential and the bag method helps.
-That's where you put the chicken in a bag while still hot and steamy from the feather soak to let the heat sink in.

Glad your flock is active again and enjoy those yummies~

 

[aoxa]

AOXA!

Welcome back!
Haven't seen you in a while. Always a good day when you chime in.
I almost moved to Caribou Maine (not too far from you) but the money wasn't as good as I needed to get a place of my own.
Still wonder if I should have just tried anyway.

The wings are always the hardest point because those feathers practically attach into the bone. They may as well be fingers.
Cutting off the tips is far from giving up. If you're skinning I recommend brute force and pliers. Its the one area that makes plucking mighty preferential and the bag method helps.
-That's where you put the chicken in a bag while still hot and steamy from the feather soak to let the heat sink in.

Glad your flock is active again and enjoy those yummies~

Yes we are back up and running! Still waiting on my birds to grow old enough to lay. The adults I have are mostly broody. The few girls that are laying are having a hard time keeping up with the boys.

Well at least the dogs get a treat with my laziness. I would want skin on wings anyway.

I really enjoy debreasting a chicken. My favourite part of the entire ordeal is cutting up the meat. I really don't like gutting. I hit the bowel and gagged. I have a weak stomach for smells, and it was HORRIBLE.

Survival skills with Russ to the rescue. His videos are awesome on Youtube.

 

[dutchbunny83]

A fellow BYCer by me decided to sell off some of her heritage turkeys that hatched in Spring.
We were able to go buy this Tom. He's almost too pretty to eat! But I think he is going to make for a fabulous Christmas dinner!

 

[ronott1]

A fellow BYCer by me decided to sell off some of her heritage turkeys that hatched in Spring.
We were able to go buy this Tom. He's almost too pretty to eat! But I think he is going to make for a fabulous Christmas dinner!

That will be a great dinner!

 

[ZielinskiFarm]

I said months ago that I would post after I processed my first bird. I didn't because I just couldn't. So I'll post now.

I did it on Mothers Day 2013. I chose to do it inside, because of the heat and flies outside. First I shared a beer with him, then I realized how hard you have to cut to get through the feathers, I guess the knife wasn't sharp enough or I just don't know what... I held him over the bucket, he was smallish, I didn't need a cone. It was over pretty quick. I had the water ready to go, and thought I followed instructions perfectly, but I had trouble with plucking (it took way too long) those darn wing and tail feathers were awful. The evisceration was tough (I had only gut fish in my day and it's not the same) I opened the cavity, became totally overwhelmed, and my husband finished the rest. I had planned on doing 2 birds that day, but only did one because it took too long and I was upset by the end. I was so sad for a long time, felt like I failed him and myself. I kept thinking what I could/should have done differently. But Months later, looking back, I don't think he suffered.

He sat in the freezer for 3 months before I finally got the nerve to cook him. I did put him in the brine Sally Sunshine mentions way back in the thread. I used the crock pot, he was very good. Very Very good. The taste alone made me feel a little better about the whole thing. Like it was worth it I guess. I would love to raise my own food, I just don't want to do the kill and clean part. I think I'll look for a butcher in my area if I decide to go that route again. Or I won't go that route again, I'm not sure. Right after, I was miserable. Looking back, it could have been worse.

Since then, I've re-homed 3 roosters. I went right back to my old ways. I'm sure if I hadn't been raised with a complete disconnect of where my food came from things would be different. So, I think you all are wonderful and amazing, and I think those of you sharing the experience with your kids are doing the world a great service! Thank you all for the info posted here!

 

[Chambertin]

Yes we are back up and running!

Survival skills with Russ to the rescue. His videos are awesome on Youtube.

I couldnt have made that nice of a video. My hands are also too big to really show what my fingers are doing inside the chicken, but you just go along the top and then sweep down along both sides. He did it almost exactly the same as me, only I start on the belly side when I disconnect the tail area (Pope's Nose I remember people calling it). I'll probably go his way as he's convinced me he knows what he's doing.

Great example of how the bird wont do much even when you go at it without warning. They will kick in those last moments, just a matter of how relaxed or scared they are. Cone or a hand will put that to rest.

Good luck with the flock and hope your eggs come online soon.
Great to bump into you posting again

 

[Kassaundra]

I think I'm up to having to process 4 on Sunday! I have never done that many on one night, instead I may take them off the roost Sunday night and put them in a dog crate and do them Monday, I'll have more time and light then. I think I will definitely try plucking this time since I'm doing a "batch" seems more worth the extra labor, and that way I can make beer butt chicken!

 

[dutchbunny83]

Sounds good!

 

[DaveMorey]

Tomorrow is processing day number one here. I am culling my roosters from my laying flock. I wasn't sure that I would do them this year but after watching them all with the hens it is way past time. There are just too many of them and they are running the girls ragged. So before they hurt the girls I set a date (tomorrow) and began to prep. I have gathered a few extra hands in the form of my sons ranging in age from 12 to 18 and a couple of their friends. I have 11 roosters to process and one 1 month old CX chick that I found tonight with a bad leg. I cant let him suffer until next month so he goes as well. It has been 20 years since I have done chickens but I believe I am up to the task. I freshened up on techniques from youtube. And have gleaned some great tips here on BYC as well. I even made my own kill cone today. If it works well I will share pics later. So tonight I have my selected roos camping under a tarpaulin in the back of my pickup awaiting their fate in the morning. This will be a good practice for the 24 remaining CX I have to process next month.

 

[Kassaundra]

Tomorrow is processing day number one here. I am culling my roosters from my laying flock. I wasn't sure that I would do them this year but after watching them all with the hens it is way past time. There are just too many of them and they are running the girls ragged. So before they hurt the girls I set a date (tomorrow) and began to prep. I have gathered a few extra hands in the form of my sons ranging in age from 12 to 18 and a couple of their friends. I have 11 roosters to process and one 1 month old CX chick that I found tonight with a bad leg. I cant let him suffer until next month so he goes as well. It has been 20 years since I have done chickens but I believe I am up to the task. I freshened up on techniques from youtube. And have gleaned some great tips here on BYC as well. I even made my own kill cone today. If it works well I will share pics later. So tonight I have my selected roos camping under a tarpaulin in the back of my pickup awaiting their fate in the morning. This will be a good practice for the 24 remaining CX I have to process next month.

Sounds like lots of good help, the boys can't let the others think they "can't handle it" so male pride will work for you! lol