Processing procedure question

Discussion in 'Meat Birds ETC' started by shelby69, May 14, 2009.

  1. shelby69

    shelby69 In the Brooder

    Apr 21, 2009
    I am looking at processing 20 Cornish X over Memorial Weekend. This will be my first time for chickens. I have read the stickys here and some other resources and was wondering if you need to go from the plucking right to the evisceration or if you can chill the birds in between. I talked to a guy at work that used to work for a processor and thats how they did. They would chill the birds for 2 hours before evisceration. I was considering this only because I will be doing this by myself, so I was locking to brake up the process a bit so I'm not running around like a chicken with it head cut off.

    Your opinions would be greatly appreciated.
  2. jaku

    jaku Songster

    I think you'd probably be fine doing that, but I've never heard of anyone doing it that way, so I couldn't say for sure.
  3. Tony K T

    Tony K T Crowing

    Jul 28, 2008
    New Hampshire
    I helped a friend of mine process some meat birds and turkeys.He bloods them then to 140 degree water for 45 seconds to 1 min,plucks them(by plucking machine)and then in to cold water until they are chilled and then out comes the insides.
    In N.H.,Tony.

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