We did it

[buzymom13]

We just culled a mean young roo. My daughter rehomed another (she didn't want him to see freezer camp and I didn't want to argue the point)... These were 2 that were "named" so it was a bit harder to do the deed. (Not for me but for the kids) We plan on getting meaties in the spring and those will not be named. But these 2 roos have been getting aggressive w/my laying hens and I wasn't waiting around for them to get worse w/my kids.

Took us about 20 min. start to finish and it's not a large roo but it'll make good soup. He was about 19 weeks old and had a good life here being spoiled by all of us. One thing I won't abide is a mean animal.

Hope we do as well or better the next time.

 

[mstricer]

Quote:

I wouldn't just slit the throat, its a slower death and I cant stand the feeling of having your throat slit open live

I just chop the head, its a quick and painless death.

Slitting their throats "is" a slower death, but, a calmer death. They don't thrash around, except for that last thrust as the blood is running out. I don't fancy the chopping off of the head thing. I always threaten it to bad roo's you know like "OFF with you Head", but to each their own, however you get the job done is good

 

[maggiemooscluckers]

Well today was the day! I butchered 4 roosters all by myself. I put the chickens into a holding cage yesterday so they would be without feed. I was up most of the night checking on them since the cage isn't very predator proof. And I had all kinds of awful imaginations going through my head. This morning I got up and prepared the stations and got busy before I could change my mind. With each chicken I weighed them then put them into the cone. I pithed them then slit their throat and let them bleed out. I then cut off the head and feet and wing tips. After that I skinned them (we don't eat the skin anyway). After skinning I took out the innards then put the meat into the ice water cooler. I did go ahead and cut them up into serving size pieces and now they are resting in the fridge. (made stock out of the back and wings) My dad will enjoy the liver, heart and gizzards. I was really proud of myself for getting it all done and now I am anxious to get the other 14 done. BTW I think I like skinning. It only took me a couple of hours and it was my first time. I am planning on trying the plucking but I'm not sure I want to deal with cleaning up all the feathers. I don't have a plucker.

 

[MtnAngel]

Maggiemoo.... good for you! I have a question for you...
You said that you pithed them .... what is that?
thanks...
My husband and neighbor are going to do the honors...

 

[Kassaundra]

I'm not maggie, but I'll answer pithing is a way to make the chicken brain dead prior to cutting the throat. When they are hanging upside down in the cone you insert a sharp knife into the roof of the mouth and do a quick 1/4 turn, the chicken is then brain dead, but the heart is still beating. This procedure if done correctly and well does many good things, less post death movement (better on the human psyche), any worries of the chicken suffering while the neck is cut are gone, and it does something to the bird that makes plucking feathers much easier. There are many threads on here that describe it well, some even have pics of exactly where to aim.

 

[maggiemooscluckers]

Quote:
Yes Kassaundra it is as you explained. The first time I did it I felt bad doing it and was somewhat grossed out but then saw that the chicken seemed much more "unaware" of the slitting so the next one was easier. Pithing did not keep them from moving around after slitting their throat but movements were minor. I know I will never get "comfortable" killing my chickens (which is a good thing) but finding this somewhat humane method has helped.

 

[Kassaundra]

Quote:
Yes Kassaundra it is as you explained. The first time I did it I felt bad doing it and was somewhat grossed out but then saw that the chicken seemed much more "unaware" of the slitting so the next one was easier. Pithing did not keep them from moving around after slitting their throat but movements were minor. I know I will never get "comfortable" killing my chickens (which is a good thing) but finding this somewhat humane method has helped.

Do you still wet pluck? I was curious if pithing would make it feasible to dry pluck.

 

[Toast n Jelly]

Congrats! I've just started doing quail and find the killing part difficult but am at ease with dressing them (or undressing???).

 

[maggiemooscluckers]

Quote:
Yes Kassaundra it is as you explained. The first time I did it I felt bad doing it and was somewhat grossed out but then saw that the chicken seemed much more "unaware" of the slitting so the next one was easier. Pithing did not keep them from moving around after slitting their throat but movements were minor. I know I will never get "comfortable" killing my chickens (which is a good thing) but finding this somewhat humane method has helped.

Do you still wet pluck? I was curious if pithing would make it feasible to dry pluck.

Don't know about the dry plucking. I am doing 6 more this Thursday so I will try both dry and wet plucking and will post it here.

 

[Kassaundra]

Quote:
Do you still wet pluck? I was curious if pithing would make it feasible to dry pluck.

Don't know about the dry plucking. I am doing 6 more this Thursday so I will try both dry and wet plucking and will post it here.

Awesome, thanks!!!!