Processing in Central FL

[helloroe]

We have done a couple small groups of cornish rock broilers. We have read everything and taught ourselves with good quality results but timewise we are sucking at it. My 16 year old daughter wants to raise a larger flock next time. I was wondering if there was anyone within a 2 hour drive of Daytona Beach that plans on processing, that would not mind us coming and watching their system so we could learn how to improve? Thank you in advance.

 

[poultryhaven]

Im in Ocala and I learned from Paddock36. Its pretty simple. I have meat birds that are gonna be proccessed in 8-10 weeks =]
Im a teen too though.

 

[Sillystunt]

skin them, it's totally easy! I couldn't believe how easy it was...no boiling water, plucking blah blah blah

she made a slit on chest and just ripped.....cut off feet....wings and then split bottom to get inside stuff out. bang she was done. I was like...............ok! Then soak as usual

 

[tboneranch]

Have you watched Joel Salatin on You Tube? He does it in something like 30 seconds!!! Anyway, I watch it before every butchering day and I learn something new every time. There is a thread on here too about processing. Sillystunt, What do you mean "soak as usual"? Soak in what? For how long? WhatdidImiss???

 

[helloroe]

Poultryhaven, how long does it take you to process a chicken? Ours should be ready before yours but keep us updated when you are ready to butcher. If we dont figure out what is taking us so long and get our time down considerably, I will be thankful to come watch.

I have read all the threads but I am truly a visual learner. I will look up that youtube video, thank you

 

[Dogfish]

The slowest part of processing for me is the final prep of taking off the head, legs, and gutting, and that takes about 2-3 minutes max. Killing is 2 minutes, scalding 60-90 seconds, plucking is 30 seconds with a tub plucker or 2 minutes with a drill plucker.

The final evisceration is really more for plate presentation than anything else. Just make the slit with a sharp filet knife, reach in and grab the guts, and pull them out. Rinse the inside out well, and chill. As a former kitchen manager, I have better knife skills than most, but if it takes you more than 5 minutes to go from plucked birds to finished birds, you're being to squeamish. Just get it over with and rinse it out afterwards.

This thread is great about processing. https://www.backyardchickens.com/forum/viewtopic.php?id=109583&p=1

 

[poultryhaven]

Quote:Did you get my pm? It takes me a little bit. Im newer. But, I take my time and have fun. I talk and just dont stress too much. If I tried, it wouldnt take too long.

When will yours be ready? Your not far from me. I can come help. I just keep the chickens whole though lol