Raising & Butchering?

[member 373180]

I use pipe cutters too, but I don't do cervical dislocation beforehand because I don't have the arm strength to do it on the giant roosters.

I can see that, I generally do bantams or young growouts. The pipe cutters are so fast I bet it's not even necessary to do CD first.

 

[Mysimplewyominglife]

Thanks WVForestGirl. Been looking into the scalding and defo think this is what I'll be doing all by hand as I don't fee like shelling out loads of money on a plucker nor do I feel brave enough to make a homemade one even tho my hubby is very good at making just about anything (made all our windows and doors as well as arch ways out of oak) plus I don't really feel up to losing a finger or something on a homemade or small plucker from amazon,ebay etc.

I'm thinking the chicks that might hatch from this lot will be on the large side as the rooster is a Brahma and for the most part my girls don't weigh under 7-8 pounds. I'm hope tho he did get to my blue egg layer because if what I heard is true then it should produce a green egg layer? Either way tho I'll have eggs and meat.

 

[Beer can]

Best way to learn is to just dig in and do it, watching vids makes it look easy, your first birds will take some time, a lot of time. Still does me until I get into a rhythm. If I do a dozen that first one will still take me a hour, it's always like I forget what I'm doing and want to do a precise clean job and not get my hands dirty. Then it's like hurry hurry hurry, ain't got all day! Rest go much smoother Lol!

I usually do a bunch at once, sometimes just skin sometimes pluck, skinning is faster and easier but we like the skin on grilled birds. I used to use tree loppers and just cut the head right off, now I just slice the jugulars. I've used many ways over the yrs, way I do it now seems the best and easiest for me.
I have a 55gal barrel with a 2gal bleach jug killing cone attached inside it. Big garbage bag inside the barrel. Barrel sets next to our BBQ grill with sideburner with a big pot of scalding water. Garden hose right there also for rinsing.
Bird gets it's feet taped together and head first down into the cone (if you don't tape or tie the feet they try climbing out) part the feathers on the neck and just a quick easy slice with a filet knife, and then walk away for a few minutes (makes it easier for me, even though I raise them mainly for meat I don't take much pleasure in it)
I then cut the head the rest of the way off. Remove the bird and rinse it off, soak feathers, for two reasons, it makes for cleaner scalding water and a wet bird takes up the hot scalding water much faster. Scald.
I have a cutting board made that fits on top of the barrel nice, set it to one side so I can pluck feathers and just toss them into the barrel. Remove the innards, also tossed into barrel, saving necks, hearts, livers, gizzards (you have to remove inside of gizzard) they get rinsed off with the hose and then tossed into a bowl of ice water until I'm done with them all. Don't forget to remove the crop, sometimes it isn't that noticeable if you haven't feed them, and sometimes it's stuck pretty good in there. Don't forget the lungs either, they are stuck into the ribs but come out easy when you get your fingers underneath them.
Rinse off bird with hose and toss in gallon freezer bag, I always have them ready labeled and open makes it easier.
Next!
After I'm done, the big garbage bag is removed from barrel, cleanup is easy.

Best to let the birds rest in a fridge for 2-3 days before eating, freezing, makes them tender, forget what it's called, gets the rigor mortis out of them.
Having a good pair of poultry/game shears helps also, a lot of times after plucking I cut up the back and split them open, makes it easier for me on smaller birds I have big hands. Remove innards and then split the breast with the shears, make halves.

 

[Beer can]

Try not to let your scald water get above 160, I found that it really starts to stink then, and you risk over cooking the skin which leads to tearing while plucking.

That and to long of a dip in the scalding water, really ruins the skin. I haven't had a problem with the skin tearing, the 'pre-cooked' skin just seems to make it tough on a cooked bird, doesn't crisp up the same, kinda rubbery and tough.

 

[Mysimplewyominglife]

Thanks beer can (username gave me a good chuckle so thank again) I kinda see my birds more like pets specially my egg layers. But I know they are also food and one day will end up on the block specially now that money is very tight for us. PS your username made me think of the chicken cooked over a beer can.. thinking bout it wonder if it's any good.

 

[Beer can]

Forgot to add anyone know of a decent way to pluck a bird? cuz there is no way I can afford a plucker machine and I'm sure if things kick off i.e end of the world/survival mode you aint going to have one of them lol

I have mostly naked necks now and they pluck pretty easy but I still would like a plucker some day. I have a old table saw, runs off a belt pulley system, looks like it would be easy to convert it to a plucker.
Have you seen the youtube vids of the drill style pluckers? Would't take much $$ to make one of them. I've seen them bolt the drill down to a table and hold the bird by the feet, looked the easiest way.

 

[Mysimplewyominglife]

I have mostly naked necks now and they pluck pretty easy but I still would like a plucker some day. I have a old table saw, runs off a belt pulley system, looks like it would be easy to convert it to a plucker.
Have you seen the youtube vids of the drill style pluckers? Would't take much $$ to make one of them. I've seen them bolt the drill down to a table and hold the bird by the feet, looked the easiest way.

Yes I did see one to be fair that one looked like it would break a finger or take it off. Still want my fingers by choice and hubby needs his for they type of work he is in lol. Would like a plucker looks dead easy then but think they are a bit much. Unless someone can make a high end looking one that runs just like them for dirt cheap lol

 

[Beer can]

Thanks beer can (username gave me a good chuckle so thank again) I kinda see my birds more like pets specially my egg layers. But I know they are also food and one day will end up on the block specially now that money is very tight for us. PS your username made me think of the chicken cooked over a beer can.. thinking bout it wonder if it's any good.

Beer can chicken was actually my first pick, after Rooster Cogburn (John Wayne fan), both were already taken, and I didn't want to just add #s extra letters etc.
I love beer can chicken. I've read it doesn't work, not good, leaves inside of bird uncooked etc. that's BS IMHO. Just don't use cold beer. I don't know if it actually adds any flavor but I do it anyway, they turn out as good as rotisserie chicken bought from grocery store.
I do them up on the grill. Marinate the bird first. Use a warm beer, pour a little out and add some poultry spices, poke extra holes around the top. Sit the bird on it, then goes into a big cast iron pan, load the pan with carrots, potatoes, onions, add a little water.
Cook the bird till good and crispy, juices run out and flavor the veggies,

 

[Mysimplewyominglife]

Ya I'm a big John Wayne fan to loved Mclintock have 2 hens named Mrs Warren (nice rust red hybrid) and another more colourful hen (think black red and green colour) called Mrs Mclintock suits her to she bossy and picked on Mrs Warren till I got the chicken blinder things. An thnx for the head up on beer can chicken think I might try something like that but with Newcastle Brown Ale.

 

[BantyChooks]

Beer can chicken was actually my first pick, after Rooster Cogburn (John Wayne fan), both were already taken, and I didn't want to just add #s extra letters etc.
I love beer can chicken. I've read it doesn't work, not good, leaves inside of bird uncooked etc. that's BS IMHO. Just don't use cold beer. I don't know if it actually adds any flavor but I do it anyway, they turn out as good as rotisserie chicken bought from grocery store.
I do them up on the grill. Marinate the bird first. Use a warm beer, pour a little out and add some poultry spices, poke extra holes around the top. Sit the bird on it, then goes into a big cast iron pan, load the pan with carrots, potatoes, onions, add a little water.
Cook the bird till good and crispy, juices run out and flavor the veggies,

I loved Rooster Cogburn!