What will I need?

[dusica731]

Sunday is approaching fast and is the day before my Cornish Rocks turn 8 weeks. This will be my very first time processing and need to know everything that I will need or may need to do this properly. Tools, tips, tricks, advice?

 

[dusica731]

???

 

[bobbi-j]

How do you plan to kill them? A good, sharp hatchet and a stump are what we use. I wouldn't try this by myself, though. I value my limbs too much. Hubby usually wields the hatchet while I hold the bird. We have two nails in the stump in a "v" shape, stick the neck between the nails, head on one side, body on the other. I hold the feet, stretching the bird slightly and it's over within seconds. If I were doing them myself, I'd probably use a killing cone (do some research - there are tons of threads on this). For that you'll need something to use as a cone, and a good, SHARP knife. Do you have a large container to scald them in? You want your water 150-160*. At least that's what I've been told. Again, hubby to the rescue. He's been butchering chickens all his life and just "knows" the correct temperature. Dunk the chicken, swish it around a bit, pull it out and start plucking. If the water's too hot, it will scald the skin. If it's too cold, the feathers won't come out very easily. When it's right, the feathers just wipe right off. I'm not even going to attempt to explain the eviscerating and gutting process. Lots of videos on You Tube, and threads on here for you to check out. I think it's a process much easier learned by observation and hands on than reading about it. Good luck! Let us know how it goes!

 

[dusica731]

How do you plan to kill them? A good, sharp hatchet and a stump are what we use. I wouldn't try this by myself, though. I value my limbs too much. Hubby usually wields the hatchet while I hold the bird. We have two nails in the stump in a "v" shape, stick the neck between the nails, head on one side, body on the other. I hold the feet, stretching the bird slightly and it's over within seconds. If I were doing them myself, I'd probably use a killing cone (do some research - there are tons of threads on this). For that you'll need something to use as a cone, and a good, SHARP knife. Do you have a large container to scald them in? You want your water 150-160*. At least that's what I've been told. Again, hubby to the rescue. He's been butchering chickens all his life and just "knows" the correct temperature. Dunk the chicken, swish it around a bit, pull it out and start plucking. If the water's too hot, it will scald the skin. If it's too cold, the feathers won't come out very easily. When it's right, the feathers just wipe right off. I'm not even going to attempt to explain the eviscerating and gutting process. Lots of videos on You Tube, and threads on here for you to check out. I think it's a process much easier learned by observation and hands on than reading about it. Good luck! Let us know how it goes!

I have done a lot of reading about processing, but like I said, it's my first time.... I'm so nervous :/ I just want to be sure I cover everything, and am doin it correctly. Hubby will be on stand by ( raising chickens my idea) I will just be slicing the jugular vein and caroded artery, leaving the spin intack. I have my sharp knives, stainless tables, scolding pot, garbage bag, ice water tub.... Hope I'm not forgetting anything :/ ... Thanks for the reply, I need all the advice I can get

 

[vsmenagerie]

Sounds like you have everything you need I like having a thermometer in my scald pot, because I have found if it gets too much above 150, you can easily over scald and you'll have ripped skin. Not pretty and makes plucking a little harder. I like to pluck on a tarp, helps contain the feathers somewhat for easier cleanup. A hose or a bucket you can dunk the chicken in while plucking is nice took, washes off the loose small feathers. I put a small trash can under my table, inbetween my feet, so when I am gutting them, I can just scoop everything off into that. I also use two cold water tubs. So when we process, my husband does the head chop, I scald them, pluck them and put them into a cold water tub. I do that until I have like 3-5 chickens, then I gut them, rinse them and into another cold tub. Then they get wrapped up and put into my spare fridge for a couple of days to rest.

Good luck!! The first time is always the hardest, though its never super easy. If that makes sense?

 

[dusica731]

Sounds like you have everything you need I like having a thermometer in my scald pot, because I have found if it gets too much above 150, you can easily over scald and you'll have ripped skin. Not pretty and makes plucking a little harder. I like to pluck on a tarp, helps contain the feathers somewhat for easier cleanup. A hose or a bucket you can dunk the chicken in while plucking is nice took, washes off the loose small feathers. I put a small trash can under my table, inbetween my feet, so when I am gutting them, I can just scoop everything off into that. I also use two cold water tubs. So when we process, my husband does the head chop, I scald them, pluck them and put them into a cold water tub. I do that until I have like 3-5 chickens, then I gut them, rinse them and into another cold tub. Then they get wrapped up and put into my spare fridge for a couple of days to rest.

Good luck!! The first time is always the hardest, though its never super easy. If that makes sense?

Yes yes yes, thermometer! Rinsing tubs! And hose! You're the best! Thanks again, I'll let u know how it goes

 

[dusica731]

Candy thermometer or?

 

[LilyD]

Candy thermometer or?

Candy thermometer should work because it goes high enough. I definitely agree that having a hose with a sprayer attachment is invaluable. I spray my station after every bird for sanitation. Make sure your knives are super sharp. My first time I sharpened my knives but they got dull quickly after the first few birds. I would almost keep your sharpening kit handy as well.

Now I use a razor knife and it can do 50 to 100 birds before I need to change the blades.

 

[dusica731]

I

Candy thermometer should work because it goes high enough. I definitely agree that having a hose with a sprayer attachment is invaluable. I spray my station after every bird for sanitation. Make sure your knives are super sharp. My first time I sharpened my knives but they got dull quickly after the first few birds. I would almost keep your sharpening kit handy as well.

Now I use a razor knife and it can do 50 to 100 birds before I need to change the blades.

I was thinking a razor knife might be more suitable! Thanks

 

[lollipopguild]

Hose with spray attachment
2 Sharp knives
hatchet
non porous table top
Something to use as a cooler

Here's what I do:
*wring neck
*chop off head
*skin or pluck
*cut out organs (keep liver, gizzards, heart)
*cut off tail and feet
*rinse thoroughly
*put in container with ice or running cold water
*keep chickens on ice for 24-48hrs
*cook and eat

I place mine in a trash bag, inside of a container, and pour the ice on top.