Agriculture Reference
In-Depth Information
There are a couple different ways to dispatch the chickens. One way is to use a cone which is like
a large funnel. The chicken goes head-first into the cone and its head sticks out of the bottom
opening, allowing the neck to be cut quickly. The other way is the old-fashioned way of chopping
off the head with a well-placed axe blow. We've found it easier to use the axe as it stresses out the
chickens to be hung upside down in the cone and takes longer to get them ready. If you aren't
handy with an axe, though, I don't recommend using this method. (I should note here that I make
my husband or father-in-law do this part and I take over after the deed is done.)
After that part is done, we plunge the bird into boiling water, which helps to loosen the feathers.
And then we pluck all the feathers off. Some people will just skin the chicken completely rather
than pluck the feathers. After that, the insides are carefully removed and discarded. If you want to
quarter the bird into smaller pieces you can, although roasters can be kept whole. Either way, rinse
the meat clean, pat it dry, and get it in the freezer as quickly as possible.
Plucking feathers is a messy job, but easier done with the help of boiling water. It only takes a few minutes
and provides the highest-quality meat possible for your family.
The process for rabbits, goats, and sheep is similar. The animal has to be dispatched, skinned,
cleaned, and then the meat cut into pieces appropriate to the animal. After that, the meat is cooled
and placed in long-term storage.
