week 8. processed birds and made video

[Elke Beck]

Trunkman, I figured that you were going through the feathers when you were sawing. The second bird I did, I would up going through the feathers, and discovered that even though they look so soft and fragile, feathers are really hard to cut through.

I use a Piranta Edge knife. It has replaceable blades that are surgical steel. I have been informed that the kitchen knives in my home are off limits to me for butchering. It is okay for me to use them for prepping the finished bird for cooking, but everything before that is not allowed with the kitchen knives. It is a funny old world, isn't it?

BTW, the plucker is on its way to me! I give you some of the credit because your video made up my mind.

 

[trunkman]

Elke, you will absolutely love the plucker, it will save you about 20 minutes per bird!

 

[srm220]

I made a quick and easy drill plucker while I perfect the whizbang style. it works very well


If you slice through the earlobe there are not many feathers. it makes it easier.

Sorry, I didn´t see you previous post about decapitation.

 

[trunkman]

SRM, the chicken was large and I had a hard time getting its head down to where I could see where I was cutting, I wish I could do it over again and get it right, figures I'd have a hard time just when I decided to film it. I just hope the video will help encourage others to raise their own food rather than depending on the big grocery stores to supply them with food, we all need to learn how to take care of ourselves if we can.

 

[srm220]

I'm sorry. I was just talking about Elke Beck' feather dilemma. I'm not trying to criticize you. As I said before your video is great. Sorry I caused you angst.

 

[trunkman]

Nothing to apologize for srm, I'm sorry, I misread the post.

 

[aroo2many]

No doubt about it - killing is the hardest part. I don't think it will ever get any easier, I just hope that I can get better at it. By that I mean - quicker, cleaner, calmer (me & the birds) My heart is pounding like crazy just thinking and writing about this. I feel the killing is the most important step of processing. And you're right, many how'to videos skip over this part, for obvious reasons I suppose. I don't have video, but I would like to share with all of you how I was taught to kill a chicken using a killing cone.

Don't let the bird flap or bang around when you put them in the cone. This causes bruising and the release of stress hormones.
I place them in the cone with their back facing away from me.
Gently stretch the neck w/left hand, thumb under chin.
Quickly slice the left side of the neck (moving the knife back to front), then the right side of the neck (moving the knife front to back) . Making sort of a "V" that is not connected on the bottom.
Do Not cut off their head.
Do Not cut the trachea.
The best place to slice is just below their ear area, where the featherless skin joins their neck. Of course they are upside down in the cone, so you're slicing above the ear area (see photo)
Cuts are quick and deep enough to slice through the arteries of the neck. You want good cuts for faster bleed out.
I gently hold or have someone hold their feet just to make sure they stay in the cone while I hold their head, both to cover their eyes and to expedite bleeding and minimize jerking
Bleed out takes a few minutes (I've never timed it. It kind seems like forever when you are standing there)

Keep your knife sharp! I sharpen after every bird, or every other. Don't try to cut through feathers. Don't saw. (ouch!)

I believe this to be as humane as I can make it. I don't think the quick clean cuts are too painful. Kind of like a paper cut. It's over before you realized it happened. By leaving the head on and the trachea in tack the heart pumps out the blood and the bird is not struggling to breath. As their body looses blood they pass out. Then the jerking begins. I believe by this time the bird is 'gone' and now it's body is just going through the final step.

 

[aroo2many]

Here is the photo I meant to attach to my post above.

 

[morgan36]

thanks for sharing I am going to make me a plucker before I butcher my cornish X in a few days

 

[gg706]

I just butchered my rooster. I attempted to slice his throat in the area pointed out on the picture. His feathers and skin were SO tough I couldn't even scratch him with the knife. I got stressed after attempting twice and went and got the loppers and chopped his head off. I was unable to make the cut. I understand exactly were you are coming from, as I experienced the same thing. I was trying to use a new kitchen knife that I had just purchased....I am guessing it was not the correct knife for the job??? Next time I am going to get a scalpel style knife. I was not really prepared in advance to kill the rooster...he had attacked me for the third time so it was a decision I made and just did it right then. I think it would have gone better if I had purchased a knife just for cutting the throat.