What if i pluck 'em now and gut 'em later?

[cluckcluck42]

We have 24 birds to do this weekend. No plucker. This is our first time doing more than three birds at a time

I would just do 5 one day and 5 the next. I wouldn't risk it, you just never know!

 

[Omniskies]

Gutting is just a slice at the base and scooping everything out. I wouldn't take the chance of leaving the intestines and stomach in the cavity. I wouldn't be so worried about the rest of the organs - but if you're removing some you may as well get the rest.

 

[HorseFeatherz NV]

10 seems so daunting to me

But there have been days when I thought I could do them ALL

Four is about my daily limit when I am alone.

 

[PunkinPeep]

I think there's probably a lot of wisdom in keeping only fully alive birds and fully cleaned birds around for very long. I certainly don't want any half alive chickens in the fridge.

It's really a pain, but probably the best way since i'm doing it alone. I'd hate to have a pile of dead, uncleaned birds waiting to be cleaned and then have something happen that keeps me from finishing up. THAT would be tragic.

 

[Dogfish]

Suck it up and work through it.

It won't take you too long to gut them, and you'll know that you have done everything to provide a safe and clean meat source for your family. Besides, you're already dirty.

 

[lonesomerider]

I have to do the job alone too, and normally kill and pluck 20 or so chickens (12 - 15 heritage turkeys), hang them (without chilling in water) spaced about a foot apart on a heavy duty rope stretched across the shop one day, leave them overnight...(or two nights if it's sufficiently cold, weather wise), and then can or package and freeze the next. They are killed by slitting their throats...esophogus is not opened in any way....and scalded like normal. Water does not get into the guts to contaminate. The temp inside the shop has to be at 40 degrees or less, which it is right now during this time of the year.

Do a Google for "Air chilling poultry". Here's part of what you'll get:

http://www.worldpoultry.net/news/air-chilling-poultry-carcasses-the-new-trend-id2312.html
http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=200964
http://www.britannica.com/EBchecked/topic/473031/poultry-processing/50389/Air-chilling#

They clean up nicely inside with a couple of paper towels.


Do another Google for "New York dressed poultry". Part of what you'll get is below:

New York dressed
Carcasses are sold with the guts in—"New York dressed"—mainly to ethnic markets. In the past, all poultry was sold like this in the U.S.; the USDA still permits it under specialty religious-kill exemptions.

Entry from March 06, 2005
New York dressed (poultry)
"New York dressed" is a term for poultry that seems to have appeared about 1902. It is poultry that is "rough plucked," with the feathers removed and the blood drawn, but with the head, feet and entrails intact.

http://www.attra.org/attra-pub/poultryprocess.html
During the first part of the 20th century, poultry was sold live to consumers who did their own processing. In the 1930s, only the blood and feathers were removed ("New York dressed").

http://caselaw.lp.findlaw.com/cacodes/fac/25401-25412.html
California Food and Agricultural Code
25407. "New York dressed fowl" means fowl from which the feathers have been removed and the blood drawn and which is offered for sale as a whole fowl with the head, feet, and entrails intact.

http://www.itscooking.com/poultry.htm
Duckling is sold both fresh and frozen ready for the oven and is normally killed before the second feather stage, at about 7 -8 weeks. A smaller number are also sold New York dressed or 'rough plucked' (with heads and feet on and not drawn).


Of further interest....kinda:

26 December 1902, Decatur (IL) Review, pg. 7, col. 5:
Full dressed chickens are selling at 15 to 17 cents a pound, New York dressed are 15 cents.

20 January 1903, Decatur (IL) Review, pg. 5, col. 3:
At 23 cents a pound New York dressed a turkey will cost 25 cents full dressed.

6 March 1903, Decatur (IL) Review, pg. 8, col. 2:
Baking and stewing chickens, New York dressed, are offered at 15 cents a pound, and turkeys at 20 cents pound, New York dressed.

Posted by Barry Popik
Food/Drink • (0) Comments • Sunday, March 06, 2005 • Permalink

I have approximately 40 standard hens that I will be processing by myself this following week, following the above protocols. You need to decide for yourself how you want to do yours. I'm just putting the info out there for all.​

 

[PatS]

We cull rarely so I'm not as experienced as some. It takes me a good five to seven minutes or so to clean a bird, and it would be most unpleasant cleaning a cold bird, I think. Brrrr.

 

[Talihofarms]

I just wanted to mention two things which are important when gutting a bird or any animal for that matter.

1. Cut around the vent (butt) with a knife or poultry sheers, avoid slicing the intestine where it meets.
Some people will tie the intestine with butcher twine, so no poop comes out.

2. When you remove the guts from the rear of the bird. Put your hand in as far as you can.
Feel for the gizzard and pull it all out.
This is where you have to be carefull. By the liver there is a green sack (bile) don't rip or cut this.
Or the carcas and or liver will be tainted.
Then clean crop and wind pipe out. ( head should be off at this point).

........................................... Don't forget to get the lungs attached inside............................................






My wife refuses to help with any of the processing.
She expects it to come to her like it came from the store.