Clean Chicken Butchering
Butchering chickens is a skill that can unlock the nutritional benefits of chicken meat, rich in proteins, vitamins, and minerals. While some find the process daunting or even inhumane, mastering it can make it easy and less complicated. Here's a guide for butchering chickens without contamination:
Night before:
Isolate the night before to avoid chasing.
Remove food but keep water fresh.
Get everything set up and ready to go!
The morning of:
Start your scalding pot.
Sharpen your knives.
Say your goodbyes and make peace.
Remove the Head:
Get your bird in a kill cone. Sometimes they’re stubborn and scrunch up into a ball. A simple slipknot to guide the head down the cone can help.
Putting tension on the head/rope, make a clean and deep cut with your knife, completely removing it.
Keep the chicken upside down after cutting the head to prevent flopping and to allow the blood to drain.
Scald the Chicken:
Use hot water (120°F to 135°F) for a brief dunking. About 30-45 seconds.
Avoid dunking immediately after cutting the neck to prevent splashing.
Pluck the Feathers Out:
Manual plucking is effective after scalding.
Keep the platform clean for easy identification of unplucked areas.
Plucker: If using a plucker, there might be a few “baby feathers” under the wings. If your local, we have one for rent! Check it out here.
Remove the Feet:
Bend the feet backward to push up the hock joints. If it doesn’t pop out, use a knife to cut between the joints.
Clean and remove scales if keeping the feet. Give your dog a treat for being so patient.
Cut Off the Crop, Oil Gland, and the Neck:
Remove the crop (It is an enlarged pouch-like structure located at the base of the chicken's neck, right above the breast area. The crop acts as a temporary storage chamber for food before it moves further down the digestive tract).
Cut off the neck just above the breast after removing the crop. It’s made of soft bones but a knife or clever should cut threw without a problem.
Flip it over and discard the oil gland (the tail) ensuring a clean and odor-free result when cooking chicken.
Make the Initial Incision:
Flip it again (breast side up). Locate the lower end of the chicken, just above the lower part of its breast.
Make a small incision through the skin and feathers using the knife.
Open the Cavity:
Insert your fingers into the opening and move them slowly toward the rear end.
Tear the membrane gently to create a larger opening.
Remove the Intestines:
Carefully pull the intestines out of the chicken cavity.
Be cautious to avoid breaking the intestines, which could lead to spilling feces on the meat.
Pro Tip: Convince your kids that your hand is too big to to fit and get out of gutting all your poultry.
Separate Giblets:
Locate the heart, liver, and gizzard within the cavity.
Separate these giblets from the other unwanted inner organs.
Clean the Giblets (Optional):
Wash the giblets thoroughly, being careful not to tear them into smaller pieces.
Drain all blood from the heart if you plan to store the giblets.
Personally, we don’t save these and all guts go into the compost.
Final Inspection:
Inspect the cavity to ensure all unwanted parts, including the crop, neck, and oil gland, are removed.
Clean the cavity thoroughly.
Slice the Chicken (Optional):
If desired, cut the chicken into quarters, halves, or any desired pieces.
Preserve: Whole
Select the Bag: Choose a heat-shrinkable plastic bag that is large enough to accommodate the whole chicken with some extra space.
Place the Chicken in the Bag: Gently place the whole chicken into the plastic bag, making sure it fits comfortably.
Twist the Bag: Twist the open end of the plastic bag around the chicken's neck or just above the cavity.
Secure with Ziptie:
Boiling Water: Bring a pot of water to a boil (scalding pot works best in my opinion).
Immerse in Boiling Water: Carefully lower the bag into the boiling water. The heat from the boiling water will cause the plastic bag to shrink tightly around the chicken. Keep the chicken immersed for a short duration, allowing the bag to shrink evenly.
Inspect the Seal: Lift the chicken from the water and check the seal. Ensure the bag is tightly shrunk and airtight. If it didn’t seal good, make sure you eat it first.
Cool and Freeze: Allow the chicken to cool, and then place it in the freezer for long-term storage. 12 hours after freezing, rearrange all your meat birds to guarantee they are froze threw.
Once done, explore various recipes with your freshly butchered chicken. Congratulations on mastering this valuable skill! Show us your hard work!
