Sunday, May 17, 2009

Chicken time

WARNING: THE FOLLOWING POST MAY NOT BE APPROPRIATE FOR ALL AUDIENCES AS IT CONTAINS DETAILED PICTURES OF A SLAUGHTERED AND BUTCHERED CHICKEN.


We decided to begin butchering the chickens this weekend, we were pleased to see that there were volunteers.

We printed out the instructions and got everything set up.

AR has been waiting patiently on this day so he was allowed the first kill.

CAUTION: THE NEXT 2 PICS ARE GRAPHIC





The headless chicken was then hung and dh got to work removing the skin, complete with feathers.






Once the skin was removed, revealing the meat desired we began to remove the breasts, legs and thighs.


To say the least the breast took a little bit of skill to make sure not to cut too deep. It was not too difficult.

In the end we got what we needed and discarded the rest. (We are debating the dog and cat food suggestion for next week's batch of chickens.)


To celebrate the occasion I cooked up a delicious chicken Pelau, picture tutorial will be posted tomorrow. :)

3 comments:

Kelle said...

Kudos to you! We've butchered 1000's of chickens over a decade and I'm still not able to eat it for a week or so. I recall helping a friend butcher chickens,all total we butchered 400 chickens, over two days. This was with 4 adults and two kids working and we plucked them by hand, not with a chicken plucker. Although we call ourselves homesteaders I couldn't kill, pluck, gut and then cook a chicken for supper, sorry that's a bit to fresh.

On the otherhand, there is NOTHING like homeraised meat, be it beef, poultry, swine, rabbit, etc...

Blessings from,
The Never Done Farm

Tracy said...

Great job!
How many chickens did you end up processing?
Maybe I will try the skinning method next time. Although I don't mind the de-feathering much, that's easy. I still take forever getting all the innards out. :)

Theresa said...

uh huh. ok. deep breath.