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What I didnt like about broomstick is taking the head off and it flopping flying all around spraying blood from here to there.
I like doing the jug because I can tell by the steady stream that I did it correctly and they are contained to one spot.
I like Peters method of the bagging them but I also asked on the incu thread about a diy and @Chaos18 did a great job of making a DIY holder like I wanted. I will ask him to post images of what I wanted, and he tested it on a test bird, didnt actually process her but it looks great for me to use instead of a cone, I had issues with having all dif sizes and them getting out of the cone and wondering around with heads almost cut off, Now I tie a TIE down strap between two trees next to the drive in the woods and hang lines with loops and simply loop both feet together hanging and we do three at a time because our plucker is way too big for just one chicken I got a turkey one and it eats them if you do them one at a time lol, you would have loved to see the first bird we ever put in itlearning always learning something!!
You're welcome. Sorry it took me so long to respond to this.Thanks Chaos not sure why I dont have access to ovates this am!!
@Chaos18
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Its fine! you were hunting! we knew that!
....Is it really worth doing anything with the feet. I have already peeled them? Would they just go in with the other offal for stock? ....
Thanks for that. I scalded them and peeled them and found that the outer surface of the nails just twisted off, so they are all set to go in the pan. I just need to get some celery tomorrow. Do you strip any meat off them once the stock is made or just ditch them? I imagine the chickens will be happy to "reprocess" them if I can't bring myself to eat what is on them.
It's weird trying to recondition yourself to not being squeamish about such things. I know it's just a question of mind over matter, so I'll keep at it...