- Mar 14, 2007
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This morning, in just under 3 hours, we butchered, skinned, rinsed and cut up 21 meat birds. We did the rangers and the cornish. I have to say, for the time invested, I am much more pleased with the cornish overall. The rangers were several weeks older and still nowhere near the size of the cornish. My cornish were probably 8-9 weeks, still actively foraging when I let them out each day, fluttering around, etc., but they were so much meatier (I know, I know - they are bred for this). I just think for the time and money, I would do cornish next time, although they are so docile, it made them a little harder for me to watch them kill.
I was REALLY scared and worried about this, and the first chicken was super hard to watch, but it did get better. I stayed right there the entire time. Ds held them, dh cut the heads off, ds tied the legs and hung them, dh skinned them, and I rinsed and cut them up then put them in the ice water. I was pleased with our system, and it was quite humane.
We now have a HUGE ice chest chock full of chicken, and I feel LOTS better!
I was REALLY scared and worried about this, and the first chicken was super hard to watch, but it did get better. I stayed right there the entire time. Ds held them, dh cut the heads off, ds tied the legs and hung them, dh skinned them, and I rinsed and cut them up then put them in the ice water. I was pleased with our system, and it was quite humane.
We now have a HUGE ice chest chock full of chicken, and I feel LOTS better!