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Boots, I got, a PLANE TICKET is what I need!
The Old Folks Home
- Thread starter Wisher1000
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Scott could pick up y'all on the way
Chirp
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It was fine. I put him in the cone, found the spot behind the ear. Of course, he struggled a little. I got the vein cut open, but as he struggled, I just held his head for the whole minute or so. It seemed to calm him a bit. After he bled out and was still...I finished slicing the neck. The cone works wonders. My DH found a chicken processing kit from amazon for a decent price. Cone, knife, drill mounted plucker (I didn't use it, just had the one bird).
I started at 730 by organizing my table, tools and equipment. Then, I set up my propane burner and got the water to temp. (150F).
Then, I set up the cone in the location I preferred. It doesn't have a hook, just a hole, so I bungeed it to the clothesline poles.
Then I retrieved the bird from the small cage I had put him in the night before. By then he had been NPO for over 12 hours.
Did the deed, dunked and plucked. Kept the hose handy to spray as necessary. My table,top, hands, chicken, tools.
All in all...it took me..a novice...2 hours. I just took my time. Oh, and went over the process online before I started. Since we don't do this very often, and are inexperienced, it pays to refresh your memory.
Because it is such a different process and life experience than the majority of us have as Americans....I wouldn't recommend doing too many birds at once for the first time or two. Go slow. Take your time. Once you get comfortable and familiar with the process....speed and efficiency will happen.
Sounds a bit like my property. In most spots I've got about an inch of topsoil and the rest is granite. In some areas I just have large granite slabs. It makes putting anything into the ground ridiculous. That's why I do raised bed gardens. The fencemaker I hired had to drill pins into the granite and then set the wooden 4x4s to the pins so I could have a fence.
It was fine. I put him in the cone, found the spot behind the ear. Of course, he struggled a little. I got the vein cut open, but as he struggled, I just held his head for the whole minute or so. It seemed to calm him a bit. After he bled out and was still...I finished slicing the neck. The cone works wonders. My DH found a chicken processing kit from amazon for a decent price. Cone, knife, drill mounted plucker (I didn't use it, just had the one bird).
I started at 730 by organizing my table, tools and equipment. Then, I set up my propane burner and got the water to temp. (150F).
Then, I set up the cone in the location I preferred. It doesn't have a hook, just a hole, so I bungeed it to the clothesline poles.
Then I retrieved the bird from the small cage I had put him in the night before. By then he had been NPO for over 12 hours.
Did the deed, dunked and plucked. Kept the hose handy to spray as necessary. My table,top, hands, chicken, tools.
All in all...it took me..a novice...2 hours. I just took my time. Oh, and went over the process online before I started. Since we don't do this very often, and are inexperienced, it pays to refresh your memory.
Because it is such a different process and life experience than the majority of us have as Americans....I wouldn't recommend doing too many birds at once for the first time or two. Go slow. Take your time. Once you get comfortable and familiar with the process....speed and efficiency will happen.
Sounds like you did a great job. I'd like to add that we keep a roll of paper towels and a canister of Lysol wipes nearby, as well. Wipe the table down after plucking and a few times during evisceration if needed, and wipe all the tools down after each bird. We also do more than one bird at a time and keep a cooler full of icy water handy to throw the waiting birds and their necks into until we're done. We also purchased a lung scraper to get those out a bit better.
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Right now, we are just using an old card table with a plastic table cloth over it. But as we move along in this experiment, we find out what works and what doesn't. The plan is to end up with 52 chickens a year in the deep freeze. Not all culled at once though.
I am thinking the work table height needs to be standard counter top height. 36". The card table is just too low and hurts my back.
I need to come up with a design for a portable outside chicken processing cart. With storage for utensils etc. Easy to sanitize. Not too large, so I can move it around. I am 5'2", and middle aged.
I am thinking of modifying a stainless steel prep table from restaurant supply. Used of course. Need wheels. And some sort of rack and maybe pushcart handles.
well i wanted to make sure i was understood talking to a bunch of southerners.
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