Some time in July, between netting salmon and harvesting cucumbers, the time arrives for the chickens to transition from the yard to the freezer. These little gems are between six and eight weeks old when I butcher. I buy day-old Cornish-Rock cross birds (actually, I get them in the mail – my post office is great about calling me the morning the birds arrive.) I’m not going to go into the details of raising them here. If you are interested, I will create another post on that topic.
This is an old traffic cone I nailed to a board. The cone hugs the bird’s limbs so it doesn’t break a leg or wing and it allows me to humanely sever the artery in the neck. The chicken barely makes a sound as the blood drains into a bucket below, and eventually just “goes to sleep,” as the neighborhood kids like to say. (I seem to always have an audience, but then, I am in my front yard, so what do I expect?)
Check for any bits of stuff you wouldn’t want to eat, paying particular attention to the neck area and the crevasses between the body and thigh.
I don’t recommend eating poultry immediately after butchering because rigor mortis makes the meat tough. I place the birds in a big cooler with ice water (well water here is around 38˚ F. If you need to use ice, do it.) Let them soak 24 hours, which allows the muscles to relax and removes extra blood. Then cut them up and freeze them according to your preferences.
Let me know what you think of my method! I’m always open to suggestions.
If you like articles like this, sign up for my monthly newsletter!
I have never killed a chicken, nor seen it done. But this method does seem easier than what people have described to me. How difficult is it to get the chicken into the cone? Surely they aren’t very happy about it.
The chickens aren’t very happy about being caught in the first place 🙂 But they are used to me coming in and touching them to check them over every day by this point, so they don’t put up much of a fight.
I hold the bird upside down by the feet and with my other hand keep the wings pressed to its back. It goes into the cone very easily from there. I do have to pull its head down and out the bottom sometimes, but that’s not hard.
I find this system much more humane than chopping its head off and letting it run around and make a bloody mess, plus it can break its legs and wings while running around. And with bears in the neighborhood, I want to make sure I can clean up the yard as best I can after butchering is done.
I’ve always wondered how you did it and the pictures help. Not sure I’ll ever do it myself, but I might use it in a future story! Of course you’ll get to proof it before it gets released. Interesting stuff!
I was a little leery of posting what I consider “graphic” photos, but so many people are interested, I thought I’d go ahead.
I appreciate you graphic illustrations. This isn’t for the faint of heart-but food in the freezer trumps all.
Plus, it hasn’t been fed hormones or chemicals, or the meat soaked in bleach like commercial chicken! I can’t stomach poultry from the store. Blech.
Looks very familiar to our processing methods, except we use a de-featherer and leave the skin on.
No one in my family likes the skin 🙂