I thought this lil video might be of some help to someone out there if they are willing to try to butcher chickens for themselves. Keep in mind this is not for the faint at heart or squeamish. The first thing in our process is to have a large preferably Iron kettle of water hot, very hot. If you dip your pinky finger 3 times and it don't burn then the water is not hot enough. Add a few drops of dawn dish soap to the scalding water to help break down the oil on the chicken feathers and make them easier to get wet when they get dunked. Step 2 is catch the chicken, step 3 is to decapitate the chicken and do not let it go, hold the feet to prevent bruising the meat and possibly breaking bones. Just makes for some nasty looking meat. Once dead, dunk in the hot water and remove the feathers. Once this is done and the bird is clean, rinse with cool water. Now you are ready to start the cutting up and evisceration part of butchering. Hopefully this lil video will help you accomplish this task in short order.
Also later in the year when the cornish cross are ready I can do a short video on how to process a chicken whole for use on the rotisserie. Next video most likely will be ready around early November.
After chicken is cut up put in cool water to which you have added a good deal of salt. This helps remove some of the residual blood in the meat and will keep any pesky fly away that might come out of hiding on butchering day. Rinse meat well in clear water and proceed with packaging for the freezer or canning.
So till next time, blessings from the McGuire homestead.