Well. I did it. :( Graphic description and guts photo.

[rebel-rousing-at-night]

Great job!

 

[saddina]

We use coffee based soap for the odd butchering or onion/garlic odors.

 

[brandislee]

Quote:
I just processed my first the other day, too, and had the exact same thought! I was driving to town later that day and kept thinking "out, darn smell!" And I felt about as crazy as her for the rest of the day, too...

 

[hillbillycitygirl]

Itsy...your my hero...your post had me laughing and cringing at the same time..I already sent a message to my friend who has the amish butcher her chickens..I am SO not doing that! You da man (well, woman!)

 

[WhiteMountainsRanch]

I've tried all kinds of killing methods and honestly the very BEST and FASTEST way to do it that I have found it to lop off the head with loppers. No waiting minutes for the poor thing to die. It's instant.

 

[mulewagon]

Oh, you have my sympathies! The smell of hot, wet feathers makes me wonder why on earth I want to eat the things! (A good shower with Skin-So-Soft helps with the aftersmell.)

As you get experience, you'll refine your assembly line. We have an old swingset frame, with two chairs in front of it, so we can hang the scalded birds by their feet and sit down to pluck them. This helps if you can't stand very long.

 

[itsy]

Thanks for all the support and suggestions. I'll definitely be taking all of them to heart. My meaties will be in USPS tomorrow am or the next day. I have to call them at 7am!

Brandi... I can't believe we were thinking the same thing!! lol

Hill Billy Girl.... glad I gave you a chuckle. Your response made me smile!

Mule, I may consider other methods, but "either way you slice it" it's not an enjoyable act. We shall see. I'm still resting the bird in the fridge. Will likely cook tomorrow or the day after. I'm probably going to put the bird in a brine.

You all are really great. Thank you everyone who has commented!

 

[chickenfeverforever]

Dont forget to let us know how she tasted and how you cooked her!

 

[luvinrunnin]

Get some Whiteflower oil. Put a dab under your nose. It's stronger than Vicks. Kudos to you because I don't know that I can kill anything. I have a Serama roo that seems to have some kind of respiratory thing going on and not sure what to do with him. I know at some point I'll have to cull sick birds, but sure don't want to.

 

[itsy]

Quote:
Thanks for the suggestion!

Chickenfever....

I did a stupid thing and roasted her, against all better advice. She sat in the fridge for 5 days and I did one 24 hour brine. I learned a couple more lessons: If there's that much salt in a brine - don't brine for 24 hours. Second: Don't roast a 3 year old bird. It was TERRIBLE!!!!!! YUCK! Talk about "tough." I like beef jerky and all, but this is beyond that. It's such a strange consistency that we simply couldn't eat her. Besides, there was almost no meat on her bones (compared to what I'm used to of course.) She was too salty for me to even give it to the dogs. Lesson learned indeed!

The other hen I got when I purchased her is still alive and happy here. She's layed me a couple eggs, of which I'm going to prolly try to incubate. She's a tough broad - fought and won a battle with a predator and is now going to get her own new spiffy coop and a little friend. Funny how things happen.