Well, i butchered my first chicken...

Dear jjthink,

I have a young, amorous cockerel whom exasperates my pullets with his perpetual assaults upon their chastity. So great are his advances, that I am now forced cogitate on abruptly concluding the continuance of his existence. I am consternated over how best abrogate his time her on earth. Among the methods I have considered, exsanguination clearly appears multitudinous in its empathy for the creature. I am indecisive about how best to accomplish the burden however. So I ask you, jjthink, is it uncivilized and boorish to simply 'WHACK' him with a hatchet?

Thank you kindly,

Mervin

Is that genteel enough? If you're easily offended, you may want to consider not using the Internet.
 
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Normally when I get ready to do them in the neck gets snapped. If it's a rooster and he has some good spurs and claw on him I go a different route. I'll trhough some scratch on the ground and when he comes up to eat he gets popped with a pellet to the back of the head. Now before anyone starts talking about missing and causing pain and distress and all that other stuff know this. I don't shoot unless I am absolutely sure of my shot. Be it in the field or at the house. Rooster doesn't suffer, I don't suffer and we all eat chicken. I didn't used to shoot them but I had a roo lay my arm open once. Since then I shoot.
 
Folks, I've spent considerable time cleaning up this thread. Please stay on topic, or it will be closed.

While I completely understand (and support) dispatching poultry for sustenance, I do feel a bit of reverance is called for when we're talking about ending a life.

Folks that are offended should not post in these threads - just move on.

And folks that are invovled in butchering their stock - please do not make light of or make fun of peeps who do not do so.
 
Good job, it's always a learning experience to butcher your first one. Yours went better than many I've read.

I prefer to pluck, 'cos I like the skin.
 
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I think you did pretty well too. Even after 'dispatching' (this must be OK, the Wynette the Mod used it) so many there's always one where nothing goes good so for a first effort two swings of the cleaver is commendable.

With all this kerfuffle going on with this thread I didn't notice your signature
An old Chinese saying: "Preserve the old, but know the new."

Has the 'old' been preserved or have you cooked him up already? Did you notice if he tastes better or worse than store bought chicken?​
 
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Has the 'old' been preserved or have you cooked him up already? Did you notice if he tastes better or worse than store bought chicken?

"The old" is preserved. I haven't cooked him up yet, but I made some red chili to stew him in... What I'll do is shred the meat, stew it in the red chili, and make burritos with it... kinda like a carne adavada burrito. I'll let you know how it tastes. It'll be a few days (I work nights, so I'll do it on my days off.)
 
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Has the 'old' been preserved or have you cooked him up already? Did you notice if he tastes better or worse than store bought chicken?

"The old" is preserved. I haven't cooked him up yet, but I made some red chili to stew him in... What I'll do is shred the meat, stew it in the red chili, and make burritos with it... kinda like a carne adavada burrito. I'll let you know how it tastes. It'll be a few days (I work nights, so I'll do it on my days off.)

Raw meat doesn't shred very readily. What I do is cook the older birds in the crock pot until the meat is falling off the bones. Then shred it, and add whatever seasoning or sauce I want. Chili works really well, BTW, good choice. We make burritos with crock pot chicken all the time. Also tacos, enchiladas, and tamales.
 
Mervin, I am cracking up?

Does anyone have a favorite post on how to skin a bird that they could kindly link here?
 

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