How To Butcher a Chicken - 'warning - graphic'
This first video is how to make chicken free, or vegetarian chicken. This goes out to all of you who are depressed that so many chickens become food for the masses. If this is you, watch only this first video, but go no further!!
For the rest of you, if you are on the farm, this will be old news, but if you find yourself in an emergency situation, after nuclear holocaust, after a big earthquake, or something dramatic happens that leaves you without Walmart, this is among the important skills you should know. Any time the grocery chain is interrupted, there will be a lot of people struggling to feed themselves. It is considered by vegans that the reason most people eat chicken is because they don't have to do this process themselves. You be the judge:
The following excerpt prepared by SHAYE ELLIOTT
WARNING: PHOTOS OF BUTCHERING CHICKENS FOLLOW. KNIVES. BLOOD. DEATH. PROCEED WITH DISCRETION.
The first of many harvests took place this weekend, as it was time to send our beloved (or rather, tolerated) meat chickens to the freezer. It’s never a day I look forward to – taking the life of an animal brings me no joy.
Well, scratch that. It does bring me joy in knowing that the Lord has provided these chickens for us and that He’s made it possible for us to raise them, care for them, and end their lives as best as we can. But other than in the provision for our family, it’s not the most fun task on the farm and (in my humble opinion) not one to be taken lightly.
To live and then die that others may live is sacrifice. These birds were sacrificed for our family and we are thankful for that.
There were too many to know by looks and none of our chickens are named so the kill process goes off without too much sorrow, though the sight is slightly grim. We use kill cones (plastic gallon containers that have been nailed to a tree, the bottom of the container cut off and the neck of the container cut larger to fit the head through) which makes the killing process much calmer and less dramatic, seeing as there are no headless chickens flopping around the barnyard. Instead, the chickens are gently placed into the cones where they stay quiet, their wings pinned to their sides. Once they are calm, we give thanks for the bird, and quickly slit the artery in the neck without cutting the windpipe. Essentially, the chicken bleeds out and quietly ‘falls asleep’ while the heart continues to pump the blood from their body – it’s very gentle (as gentle as killing can be).
The men folk in our family usually take on this task, as I prefer to complete the other stages of the process. Scalding. Plucking. And gutting.
Here’s a quick play-by-play of the process on how to butcher a chicken.
HOW TO BUTCHER A CHICKEN
1. Place the chicken upside down in a kill cone like this (or a homemade version, like ours). Using a sharp knife, slit the artery in the throat (which runs right on the backside of the earlobe) and allow the blood to drain out and the chicken to die – this usually takes around 30 seconds to 1 minute. Give it more pressure than you think you’ll need – getting the knife through the feathers can be tough and multiple attempts and cuts is not desirable for anyone involved.
2. Once the chicken is dead, remove it’s body from the kill cone.
3. Gently dip the chicken into a large pot of 145-150 degree water for 3 seconds, shaking it gently while it’s submerged. Pull the chicken from the water for 3 seconds. Dunk it again in the hot water for 3 seconds, shaking it gently. Again, pull the chicken out of the water for a few seconds. Grab a feather from the bird and pull it out. Does it slip out easily without resistance? If yes, proceed to the next step. If not, continue to dunk the bird for 3 seconds at a time until the feathers pull out like warm butter, baby.