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

[jajeanpierre]

yeah the cleaver did well on the stick i'm going to do one of the younger bantam roosters tomorrow morning if all goes well everyone will go first thing Saturday morning

If it's a rooster, the bones will be pretty strong. Good luck. Let us know how it went.

 

[winteree]

If it's a rooster, the bones will be pretty strong. Good luck. Let us know how it went.

Thanks will do.

 

[TaraBellaBirds]

Good luck @winteree

I couldn't get to my butcher due to weather. Too much rain and cold for an already unpleasant situation. My biggest CX pullet was having trouble walking today. I have to work the next 4 days!!! I am going to try to process just her tomorrow or Wed morning. Looks like the weather is supposed to warm a bit.

 

[Happy Chooks]

Just look at what you all did. Look at all those posts. Thank you all so much. It has been a hard day, but the deed is done. I procrastinated until everyone was asleep and went and got him. I took my nuwave cooker outside and that's how I heated the water. It took an hour and a half and my husband helped me except for killing him. I had to do that, and it took longer for him to die than I thought it would. That part was the worst and I made a mistake, but it just affected me, not my rooster and I don't want to talk about that. I couldn't bear to have him hanging by his feet, so I held his wings and lifted him a little. Made me feel better anyway. After he died, I just kept telling myself that I couldn't waste him now.

Earlier today my breeder rooster chased him all over the yard and when he caught him he wailed the heck out of his neck and shoulders...and when he was done, the hens pecked him too. Poor thing had bruises all over his shoulders and the back of his neck. That made me very upset to see the bruises.

I could not have done this without all you 'guys' support and comments. I could not get that kind of help anywhere I mentioned processing a chicken. Everyone avoided the subject or made me feel bad. He's in the fridge now in a bag, but I'm not quite sure what to do with him. Do I leave him for 4 or 5 days? He's about 4 1/2 months old. I do NOT want to freeze him. I have never had a fresh chicken before and I don't want to spoil it. He's about 3 1/2 lbs, maybe four. He looks NOTHING like a grocery store chicken.

He does look like food now. Kinda sad, but it's the reality of it.

Thank you.

Great job!

As for the looks, it will not look like a grocery store chicken. There will be nowhere the amount of breast meat that grocery store chickens have. If you want the breast meat, then raise Cornish X. I've done both and they are both delicious, it just depends on what you want to do with them. I roast my Cornish X and usually slow cook my dual purpose cockerels. I've not found the need to brine myself. Even skinless cockerels roast just fine in the crock pot, or covered with foil and some water in the pan.

The hardest adjustment going from grocery store chicken to home raised chicken for me was telling when it was done cooking. I had to rely a lot on a thermometer, because the skin didn't turn the same color as grocery store chicken did. It will have a different taste, possibly a little more greasy than you are used to.

It's personal preference on how long to store before cooking. Some people prefer to freeze it for a while until their mind gets off the processing part. Others eat them after the rigor has passed. It just depends on how your family will react.

 

[Bazy]

Great job!

As for the looks, it will not look like a grocery store chicken. There will be nowhere the amount of breast meat that grocery store chickens have. If you want the breast meat, then raise Cornish X. I've done both and they are both delicious, it just depends on what you want to do with them. I roast my Cornish X and usually slow cook my dual purpose cockerels. I've not found the need to brine myself. Even skinless cockerels roast just fine in the crock pot, or covered with foil and some water in the pan.

The hardest adjustment going from grocery store chicken to home raised chicken for me was telling when it was done cooking. I had to rely a lot on a thermometer, because the skin didn't turn the same color as grocery store chicken did. It will have a different taste, possibly a little more greasy than you are used to.

It's personal preference on how long to store before cooking. Some people prefer to freeze it for a while until their mind gets off the processing part. Others eat them after the rigor has passed. It just depends on how your family will react.

I put the chicken in brine this morning(Tuesday), and it was still stiff. I guess with rigor. When I went out to turn it (I'm keeping it in the barn fridge) it seemed to have softened up some. Tomorrow I will find a better container that will allow me to immerse the whole bird. One thing is for sure...I can NOT cook it when it is stiff. That's a bit much for me to handle!!

I decided to brine it for my family. I want it to be best as can be.

The strangest thing is I do not miss the rooster. That makes me feel really guilty.

 

[jajeanpierre]

The strangest thing is I do not miss the rooster. That makes me feel really guilty.

I always felt relief after I had culled birds. Relief they were gone and relief I didn't have that job still ahead of me.

 

[Happy Chooks]

I always felt relief after I had culled birds. Relief they were gone and relief I didn't have that job still ahead of me.

Yep. And relief that it is MUCH quieter.

I'm hoping to get a few done this weekend.

 

[IttyBiddyRedHen]

Us too!! We have 5 on the list to process.

 

[TaraBellaBirds]

I finally got that CX pullet processed. This was my first solo butchering.

It took me a minuet to get it together honestly.......I had unthinkingly started calling her Fatgirl

(which is why I've been so pressed, she was having leg issues) and had put a name to her, and she was also a sweet one.

THOSE EASILY UPSET JUST SKIP:
The thing that did it for me was that once I got her positioned, she literally stuck her head back and relaxed in my arms. The incision to one side of the throat went smooth and deep, she didn't make a sound. It took maybe two minutes for the throes to stop. The whole actual kill was over so quickly that it was easy to just get it done. It is definitely easier to do several at once and certainly with others around.

Once she was gone I set her to the side and went inside for a little breakdown before I went and finish. I dry plucked, skin did tear in a couple spots

She dressed out beautifully, I think she will be Sunday diner

All in all it went ok and I have 10 more to do with a friend on my next day off. I am ready to learn to caponize so that there won't be this rush to get it done (I go this Sat!

).

 

[ronott1]

I finally got that CX pullet processed. This was my first solo butchering.

It took me a minuet to get it together honestly.......I had unthinkingly started calling her Fatgirl

(which is why I've been so pressed, she was having leg issues) and had put a name to her, and she was also a sweet one.

THOSE EASILY UPSET JUST SKIP:
The thing that did it for me was that once I got her positioned, she literally stuck her head back and relaxed in my arms. The incision to one side of the throat went smooth and deep, she didn't make a sound. It took maybe two minutes for the throes to stop. The whole actual kill was over so quickly that it was easy to just get it done. It is definitely easier to do several at once and certainly with others around.

Once she was gone I set her to the side and went inside for a little breakdown before I went and finish. I dry plucked, skin did tear in a couple spots

She dressed out beautifully, I think she will be Sunday diner

All in all it went ok and I have 10 more to do with a friend on my next day off. I am ready to learn to caponize so that there won't be this rush to get it done (I go this Sat!

).

Good job!