Valerie Acquard wrote:I am facing my first ever chicken slaughter Tuesday. I am making my own bleach jug cone thanks so some advice I've seen on here.
I am looking for more advice though on the plucking. I have a huge metal pot I have purchased just for this. At a yard sale it was a steal! But I don't have a propane burner like I've seen more people using to heat their water. I do have a access to a weber BBQ, and some lump hard wood charcoal. As long as I'm temping the water this should work right? And then I can use the coals to burn off the pin feathers right?
Also, does anyone wash their chickens before plucking? I am interested in keeping some, or most of the feathers, but this bird has been getting down right dirty the last few days. She is white (my neighbor didn't have the heart to kill her or I would never have a white bird) so the dirt really shows. Or is the hot plucking water enough to clean the feathers?
I'm excited about this. I know it's the death of an animal, but I feel like I am ready for this, and can't help but lick my lips every time I pick her up. She just feels juicy to me. I never felt this way about the rabbits we used to raise. We will raise rabbits again one day, but they just don't compare to a well fed chicken. I'm hoping she will be tender enough for maybe some home made buttermilk deep fry.
Alder Burns wrote: The old tradition of "hanging" meat was to let the rigor mortis stage pass and the meat is much more tender then.....Especially with an older bird, this makes a huge difference in it's edibility...
Lars Fabiunke wrote:I had my first rooster kill this year as well. It was a bit different for me as my boys had hand picked them as day old chicks, raised them and of course they gave them all names. It was tough but I finally did it. What help with the whole process was the following video:
There are 2 parts, they are both worth watching.
I ended up plucking the bird as shown in the video, yeah it was messy, rubber gloves really do help as does stringing the bird upside down. They key was the hot water trick.
Good luck and Bon Appétit