How did you finish processing him once the deed was done? Honestly, I'm more worried about that part (seems like a lot of set up to put down one bird). I am trying to rehome a RIR that is displaying a lot of the behaviors you describe and he's terrorizing my smallest girl (which is probably why she's smallest). I have to do something soon, but if nobody will take him, my choices are limited.
Yes, I completely understand your apprehension. I had it too, only mine was the actual slicing of the artery that had me unbelievably nervous.
Since it was just one bird and I HAD to do it then, I didn’t have the typical setup, I would guess. All I got from inside was a large beach towel (that I wrapped him in), two SHARP knives (large and small), a large cookie sheet (to lay the carcass on), a large pot (to put the carcass in), a 5 gallon bucket (to drain the blood and place the feathers and offal), garbage bag (to line the bucket), Clorox cleaner, water hose and my glass top outdoor table.
I had watched several videos prior to yesterday, however, before I went out to take care of the situation a watched one of my favorites again. I wrote down the steps in order of process just to reassure myself. Also, I did have to watch a quick video on how to skin a bird. [Years ago, pre-internet, I skinned and cleaned a squirrel one of my sons shot. I know there must have been a better way to do it, but I didn’t know what it was. It was terribly messy. The internet is our best friend for quick tips and tutorials.] I didn’t want to have to skin him, especially since he was so young, but this time I didn’t have a choice.
@aart has said so many times how good a young bird’s crispy skin is when grilled and I was so looking forward to that part. However, I had not yet drug out my propane burner I would need in order to scald him for plucking. Oh well, there will be more.
After removing the head, I began skinning starting at the neck. I did wet the feathers hoping that would be beneficial, but I don’t know if it was or not; however, it really wasn’t as bad/feathery as I was expecting. I continued down the body, pulling the skin off and using my little knife to separate the meat from the skin. Once I got to the wings, I pulled the skin off the first two sections and then snipped off the last section. This released the wing feathers. The skin was the hardest to remove on the wings and the back. In those two areas, the feather follicles seem to go further into the carcass than just the skin. Then once I got the big glob of skin and feathers down to the legs I was able to separate it all by cutting at the leg/foot joint. Whew, done! I hosed the carcass off and then began to clean it out (eviscerate), again starting with the neck (you will loosen the wind pipe, esophagus and crop, which will then pull right out through the body cavity with the rest of the innards.) I don’t know if you have ever watched a processing video or not, but I highly recommend doing so. There are all kinds of people putting their videos on YouTube, but beware, they all aren’t the best to watch. I prefer the videos made and articles written by either Joel Salatin or Harvey Ussery.
I guess as with anything else, there are key points that must be adhered to. I am very detailed oriented anyway, but special consideration must be given to a few areas: removal of the oil gland at the base of the bird’s tail, care not to rupture the gall bladder which is right under the liver, and care not to rupture any of the innards/guts. If all goes well, you should be able to pull everything out in one wad, except the lungs. They are tightly nestled in the rib cage, against the back, and will have to be picked out. Everything will be released from the body by cutting down and around the vent. That keeps all the nastiness sealed inside. And YAY you’re done. Rinse the bird and what you now have looks like what you would purchase at the grocery store, only YOU grew it. You fed, watered and took care of what will now feed your family AND taste better. One last thing I want to mention that I’m sure my grandparents didn’t do is to let the bird rest in your refrigerator for 24 to 48 hours. I have read this multiple times. This allows for the completion of rigor mortis making the meat much more tender.
Please just remember, I am not an expert on anything chicken, by any means, and am only relaying my personal experiences with such. I wish you all the best with your processing experience. I know you will be successful.
