To start I need a better chopping block for beheading the chickens. Or a bigger cone. We made kill cones to use to cut off their heads but the birds were too big to fit in the cones! So I hauled out an old stump and put a couple of nails in it and sharpened a hatchet. I prefer a hatchet because it's more accurate than a full sized axe and even only half sharpened it was a quick clean chop. But I'd like to have a more stable stump and sharper hatchet to do a bunch of birds.
We dipped them in hot water and began the laborious process of plucking. That went fairly well. The hot water loosens the feathers so they come out pretty easy but still I will be looking into an automatic plucker if we decide to keep doing meat birds.
The evisceration was not bad. A bit of stink from the internal gasses and we were reminded that you're not supposed to feed an animal the day before slaughter but not as bad as one might think. At least not in my opinion.
For processing we have decided we'll do it assembly line stile with J doing the feathers and me the guts and we've had to accept me probably won't get it all done in one or two days.
And this was the end result:
1 comment:
It looks a little under cooked.
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