as other comments have stated this is not a chicken "trance" but is simply a manipulation of the chickens instincts, it is still terrified, and what ever you do to it, how ever you butcher it, you are still taking its life when it is unnecessary. it should certainly be obvious to those on this forum that all the food needed to sustain our lives can easily be derived from plant life, also the human digestive system is not even made to eat a meat based diet. killing an animal when it is unnecessary can never be done "respectfully"
skepchar wrote:it should certainly be obvious to those on this forum that all the food needed to sustain our lives can easily be derived from plant life, also the human digestive system is not even made to eat a meat based diet. killing an animal when it is unnecessary can never be done "respectfully"
T. Pierce wrote:
ive found this yr. that using a good pair of shears is the way to go. i rarely use a knife now while butchering. after skinning the bird out. i lay it down, and cut it up its back, peel it open and clean everything out a it. much easier than all that old school cutting the arse end reaching, digging, losening, and tugging. while i butcher it, i go ahead and cut it up. very easy with the shears, and very quick method.
i prefer to keep the liver, gizzard and heart. all good when fried up.
that hen that lady cut up, had the sickest lookin gizzard ive ever seen in a chicken.
That's not true, IMO. We have a limited ability to synthesize many vital nutrients such as omega-3 fatty acids, vitamin C, vitamin B12, etc. and must obtain them from both animal and plant sources. Furthermore, how does killing and eating plants have any mercy or respect in it? Is it because plants can't run, scream, or bleed? :/
James Stark wrote:
Do you still do some the other way, to keep them intact for roasters etc? Or can you use your method and just kind of keep the carcass closed up? I hate sticking my hand in there, and finding another way would be great, but I gotta be able to make beer can chicken!
T. Pierce wrote:
i just attempted to use the "broomstick" method on some roosters. i figured that it worked so well for rabbits that it would be the same for fowl. i figured wrong. first rooster a young one, i thought he was dead,,when he got his bearings he came to life and took off. took me a day to get hold of him again. the second young rooster i tried, i was over zealous and it took his whole head clean off. the third one. an older much larger rooster. it stunned him for a few seconds but i had to finish him off with a hatchet.
not exactly "respectful" and i wont attempt it again.
James Stark wrote:
Just wanted to let you know I tried your method of skinning, and cutting up the breast bone. It butterflied beautifully, and was great on the BBQ. Thanks a ton for the advice!!
When I do a bunch at once, I'll still pluck and leave whole, but that is a GREAT method if you just want to put one or two in the fridge (or if you're butchering them down). I owe ya one.
Jeanine Gurley wrote:Time is always a big factor in growing, harvesting and preparing our food - at least it is to me.
When it comes time to slaughter I don't want to spend a lot of time doing it - but at the same time I don't want the animal to be frightened.
I have two important considerations when I slaughter:
1. I don't want another animal to see the kill. People have told me that the other animals aren't smart enough to know what is going on. I think that is an arrogant assumption. We are animals and I certainly know if you are sitting next to me and you get your head sliced off. I may not react but I know it is happening.
2. The animals need to be tame. If the animal is tame, used to petting and being handled it will trust me no matter what I do - whether I use a killing cone, pruning shears or a hatchet. I have made the mistake of not taming the animals on my last two batches of chickens and I regret it. The birds were frightened and it was traumatic for both me and the bird. So I guess you have to spend time on the front end (raising them) or the back end(slaughtering).
I would like to find a guillotine contraption that I can use sort of one handed. anyone know of such a thing?
William James wrote:Bump!
rather than starting a new post, I'll ask the question here.
1. How long does it take for the chicken to lose consciousness after the swipe of the blade? Alexis's chicken was shaking the head after a few seconds of being supposedly unconscious.
2. Would an exacto knife be interesting as a sharp-enough-blade?
3. She's dealing with a chicken who seems near the end of it's life and potentially sick.
3a. Wouldn't that make the kill easier? I have very volitile chickens who don't like being handled. I imagine that this type of activity wouldn't go over very well with them and getting them to 'calm down' (inasmuch as we assume that the chicken is indeed calm) would be harder.
3b. Any qualms about eating a sick chicken?
I went to the vet today to have a chicken put down. Tragedy all around in terms of money, time spent on keeping it alive, people's emotions, etc. Looking into harvesting the other nine when their time is up rather than going through this again.
William James wrote:I'm getting the sense here that there are people on both sides of the question "does a chicken get calm when you bring darkness around it's head?"
For the record, I calm chickens down every day by putting their heads into my armpit and covering their heads with my hand. It never fails to calm them. Slower breathing, less fighting the fact of being held. A vet taught me that trick. He had another trick to hypnotize them by placing his finger on the ground, but I didn't catch that one.
Anyway, I currently have a broody chicken that outside of my arms with it's head covered has raised feathers and goes cluck cluck and is generally very pissed off. With it's head covered it is totally calm. Once the head goes up and she gets a look around, she gets back to her pissy mood and starts clucking again.
Thanks Elle for the tip on the box cutter. Good to know.
People who have freaking out chickens at slaughter time should try the "midnight slaughter" trick and report back about its effectiveness. That's the way I would go if I were to do it.
Personally, I would have a problem with catching a chicken with a net and slaughtering it, but that's me. Especially when they're "sitting ducks" at midnight. I actually prefer to have that trust relationship that I suppose is difficult in larger groups. That said, if you raise them from chicks I've heard they aren't afraid of you nearly as much. They jump all over you I hear. Could get annoying. Mine can be caught by hand and they come up near me with no problem, until I stick my hands out or look directly at them.
William James wrote:
"With EC Regulation 1099/2009 coming into force on 1 January 2013, there are now limitations to the use of cervical dislocation to kill poultry. "
Galadriel Freden wrote:
Here's what I want to know: do I have to pull swiftly, or can I pull slowly and firmly? I have a horror of the headless chicken running around, which makes me leary of the swift pull. Is it obvious when they are dead? Is there an obvious sound or feel? Is there anything I should be aware of?
We want to kill our cockerels quickly and humanely--and legally. Any suggestions or advice is appreciated.