Questions about 1st time processing

Discussion in 'Meat Birds ETC' started by ORChick, Jun 30, 2011.

  1. ORChick

    ORChick Chillin' With My Peeps

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    May 20, 2007
    Oregon
    One of my hens went broody 2 months ago, and hatched out 4 chicks. I don't know their gender yet, but am gearing up for all eventualities [​IMG]. I have room for 4 more girls, and can fit in 1 more rooster, but if there are more cockerels I can't keep them. These are not meat birds - one is pure Barnevelder, and 3 are BarnevelderxEE, so might be called dual purpose? I have not butchered any of my chickens before; I've been working up to it, but so far they are all layers - until these chicks hatched. So, a few questions, with the understanding that I will be doing only one bird at a time - no mass butchering for me, so speed etc. is not such an issue. I am willing to take rather more time if the process/end result is better:
    #1 - I am thinking that I will do the hatchet on the chopping block thing. I've done this once already, with a hen that needed to be put down, so know that I can (although she was in pain, and these possible cockerels will not be); any comments on the pros/cons of this?
    #2 - Can you comment on dry v. wet plucking? I read that wet is easier, but think that dry must be less messy. The few British descriptions I have read tend towards dry plucking, whereas Americans seem to prefer the wet method.
    #3 - Are there any good on line descriptions of the cleaning/eviscerating process? I think this step is the one that I have the least knowledge of, and which worries me the most.
    Thanks in advance for any advice. I wasn't really planning on taking this step quite so soon, but now I am of two minds about hoping for all girls or looking forward to the experience of having an extra boy (or more). I guess, as they are 5 weeks now, that I have 3 months or so to learn [​IMG].
     
  2. Ridgerunner

    Ridgerunner True BYC Addict

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  3. ORChick

    ORChick Chillin' With My Peeps

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    Oregon
    Thank you Ridgerunner; I suppose I should have looked a little harder before posting [​IMG]
     
  4. HarlansHollowFarms

    HarlansHollowFarms bana-bhuidseach anns gára

    Jan 16, 2009
  5. Ridgerunner

    Ridgerunner True BYC Addict

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    No problem. I like the easy ones. Hope you find something that helps you.
     
  6. 4-H chicken mom

    4-H chicken mom Overrun With Chickens

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    I keep Frugal's site on my favorites. [​IMG]
     
  7. journeysendfarm

    journeysendfarm Out Of The Brooder

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    Jan 6, 2011
    About to process a roo. I have 4 roos that are 9 weeks old and I am going to caponize them. 1st one is going to get culled so I can poke and prod for the first time without REALLY torturing.

    So, my question is this (I know I have read this question with answer somewhere but dont' seem to find it at the moment):

    After I process the culled roo, do I need to cut everything off and have it looking like it's about to go in my oven---but let it rest in my fridge for a few days? I am thinking that helps it to soften up.

    Thanks for any tips, in advance!!!
     

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