Agriculture Reference
In-Depth Information
To skin the bird, just pull on the skin with your fingers; the skin pulls back easily with
the feathers and comes right off. You don't need hot water to remove the feathers.
Once you have the skin and feathers removed, take the knife and remove the crop at
the front of the body. Pull at the crop, a blob with food particles in it in the V of the
chest, and cut it out.
Make a slit at the other end of the body, cutting around the anal opening in a V shape
between the pubic bones, and remove the internal organs.
Rinse the carcass and place it a pail of ice-cold water to chill until you have finished
butchering the rest of the birds. Either freeze the carcasses as soon as possible in a
freezer storage bag for later use, or prepare them for dinner tonight!
