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.
Insert the tip of the knife to the right of the neck bone with the blade facing out. Slide along the bone toward the front of the bird and pull the blade out to sever the muscle and buried artery.
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?)
Once the bird is dead, remove the neck, legs, and wing tips. If you pluck, you may want to keep the wing tips, but I prefer skinless chicken, and there’s not much meat on the tips, anyway.
Carefully slide a thin knife up the breastbone between the meat and the skin, then pull it back to expose the meat.
Pull the skin down the back and off the “arms” like removing a sweater, then the same with the legs until the skin comes off. Cut off the tail.
Now that the skin is removed, it is time to open the body cavity. Be careful not to nick any internal organs as you slice the thin muscle just below the breastbone.
Pull out the innards. Don’t forget to scoop out the lungs, which nestle between the ribs. If you want to save the liver, heart, and gizzard, put them aside.
Dig your finger on either side of the backbone to remove the kidneys.
To really get the last bits of kidney removed, I jet out the inside with the hose.
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.
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