The butchering has started!

[Bil]

We have around 45 chickens that we need to process. About 36 CornishX and 10 or so roosters that just need to go. We have decided that since it is REALLY HOT this week here in Oregon, we are going to do a few each night.

Tonight we did our first 6. We didn't get the burner we thought we would have (getting it tomorrow) so we skinned these chickens tonight.

It took us about and hour and a half from start to finish. They are now resting in ice water and we'll bag them tomorrow.

Only about 40 more to go.

Bil

 

[Mahonri]

Skinned chicken is healthier anyway.

Congrats.

 

[Dbl T in CO]

I plan on skinning all chickens that we will eat. My husband is a hunter and is very skilled at cleaning birds. I prefer to butcher as we go. Fresher chicken and keeps the freezer a little less full.

 

[jaku]

Personally, I'd rather just take a day and get it all done! So much set up and getting everything gross and full of feathers/guts. I guess if you're short on time, you have to do what works though!

 

[Sunny Side Up]

Yay for you, I know that I always feel good to see the numbers in the meat pens go down. If you keep on doing 6 a night you'll be done in a week. But you probably will learn something during each session to make the next session go even easier, you may finish faster. There's a lot you can keep in place for the next butchering session, so your set-up time will be less. Soon you will be enjoying all those tasty chicken dinners and all this work will be a dim memory.

Enjoy!