Sliced Gut while Processing

[Reurra]

So i slaughtered 4 of my birds today. All seemed to go well until the last bird which was a hen. (these are CX)

The other 3 were boys and seemed a lot tougher, but the girl seemed much softer. She was easier to kill (Break neck)

Anyhow, while gutting her out, I had the tail and vent attached and hanging from her cavity, meanwhile I detached the esophagus and crop on the other end. the idea was to pull the gut out the back and have the crop and esophagus trail through and out the back. Ive done it a dozen times with no trouble.

However, this time, this bird seemed more fragile than the 3 boys. The crop broke I think, because I got a trail of what looked like freshly eaten crumble spilled out into her cavity. (She was sneaky and while grabbing her from the tractor, made a bee-line for the feeder outside the coop. She got a few mouthfuls in before I grabbed her and took her out back)

It was not green like poop, however, I rinsed her off really well, washed her in cool water after skinning her, and bagged her.

Should I be severely concerned about this?

Also with one of the boys, I nicked the gut with my knife, but did not spill any of the fecal matter onto any of the carcass. Should it be OK? Or are both birds spoiled and have to be tossed?

Ive never had an accident before while processing, but today I was super tired from work and not very steady handed.

 

[BCMaraniac]

They both will be fine. You rinsed them well, and you are going to cook them, so even if there were bacteria, they would be killed.

 

[Reurra]

What a relief! I hate wasting food! And all the money and effort into raising them, what a waste to throw it out!

I was thinking of soaking them in a salt water solution before cooking too, just to be sure!

 

[BCMaraniac]

I am quite sure that at the poultry processing plant that they are not 100% perfect when they are gutting the birds. Do you think they would discard those birds and cut into their profit margin? NOT!!!!

 

[snowflake]

I agree they will be fine, I have been putting my birds in a salt and brownsugar brine over night, add some herbs and garlic too.
makes a good chicken even better

 

[Reurra]

I skinned all my birds, but I have a friend who wants one so I left the skin on it. Its not very pretty skin. Kinda yellow and leathery

I dont know how to pretty up chicken skin!

I have 3 cockerels from another batch of birds, they are 3 month old birds. How should I prepare them? They are not as meaty or as large as the CX.

 

[bowhunter862]

I skinned all my birds, but I have a friend who wants one so I left the skin on it. Its not very pretty skin. Kinda yellow and leathery

I dont know how to pretty up chicken skin!

I have 3 cockerels from another batch of birds, they are 3 month old birds. How should I prepare them? They are not as meaty or as large as the CX.

Kinda yellow and leathery, huh? Yep, that's a heritage bird. You ain't "prettyin' up" that skin ever. HA!! Whatever you do to prepare them, the skin will be like a scuba diving suit and the meat will be tough unless it spends the day in the crock pot. Some folks like that that tougher and, I'm told, more flavorful bird, but not me. I'll never raise anything but CX for meat again.

 

[bowhunter862]

Oh, and to add my opinion to the actual person that started this thread, I'd hose it off and eat it. Of course I'm a farm raised boy that took many a supper while in the barn milking so I may not be the best role model.

 

[Reurra]

Quote:
lol it is a CX. I saw so many videos about slaughtering, and the skin was so nice and pale white.....but mine isnt pretty. Maybe its the breeder? You just never know here in Canada. Had no fatalities though, very tough little birds!