We’ll be busy today, butchering about thirty Cornish Cross birds. Some friends are coming over, so we’ll make a morning of it and fill the freezer.
I have a full-length demonstration on my Patreon page for those of you interested in backyard chicken butchering. You need less setup than you think to butcher birds. We just use a kettle to scald, then pluck by hand. We don’t bother with killing cones anymore either.
I gotta go move the kettle and get some wood before our friends show up. See you soon – happy Monday!
3 comments
I use two different methods for processing out chickens.
Young meat breads I dip in boiling water and pluck. Older hens or rues I will skin and part out in quarters.
The later looses the wings and a lot of the fat under the skin but is much quicker and easier. Thr former make a better baking chicken.
Really only need a way to scald and a table, good knife, and whatever to store them in then just get it done! Have fun today!
That’s about how we did it.