| Online: | |
| Visits: | |
| Stories: |
| Story Views | |
| Now: | |
| Last Hour: | |
| Last 24 Hours: | |
| Total: | |
The Quick And Easy Way To Butcher A Chicken
When it comes to raising chickens, most likely at some point you will have a bird that you wish to process.
Egg-layers make good soup once their productive years are done. There are also many “all-purpose” chicken breeds, like the Buff Orpington or the New Hampshire, where you can cycle a flock and have new egg-layers every year and process the older birds. Most homesteaders raise these types and plan on processing them.
But butchering a chicken can be daunting at first. Whether you’re processing an old egg-layer or a batch of meat pullets or capons, knowing the best way to butcher a chicken can go a long way toward making the process quick and easy.
To begin, first catch your chicken (and preferably have it off food and water for 12 hours before butchering, as an empty crop is easier to handle). You’ll want to start by tying your chicken up. Chickens instantly relax when held by their feet upside down, so once the chicken is caught, hold it upside down and tie its feet securely on a rope. You can have the rope dangling from a tree, a beam in your barn or any other area that allows for the chicken to hang freely.
Source: http://www.offthegridnews.com/2014/09/23/the-quick-and-easy-way-to-butcher-a-chicken/
