Agriculture Reference
In-Depth Information
You will soon learn whether or not commercial processing is cost-effective for you
to make such an option useful. Prices for these services can be quite high, as these
folks too are faced with numerous regulations that add costs to the final product. The
advantage to having your flock butchered professionally is that the facility has all the
supplies and equipment, and uses practices regulated by the state or federal govern-
ment. It also saves you a whole lot of time, of course.
Tools and Equipment
at the ready: a thick, sturdy, waist-high chunk of wood, such as an old stump, is a great
help.
To prepare the chopping block,
drive halfway into the middle of the wood, two 16-
or 20-penny nails. Space them 2 or 3 inches (5-7.6 cm) apart —the width of the necks
of the birds you plan to slaughter. You want them close enough to hold the bird's neck
tightly in place when you chop it. Because the chicken's head is larger than the neck re-
gion, the nails will hold the head in place and allow for a clean cut at the neck.
SLAUGHTERING TOOLS AND EQUIPMENT
Sharp hatchet or meat cleaver
Several sharp knives, preferably 6 inches (15 cm) or longer
Knife sharpener
Chopping block
Four 5-gallon (19 L) buckets (or other large containers), two of which can
withstand being repeatedly filled with boiling water
Large tub or wheelbarrow for feathers
Large, clean tub of cold water for chilling birds after plucking
Thermometer
To prepare the picking area,
you'll need a hot water source for scalding the birds
— a process necessary for feather removal. Poultry supply mail-order companies often
carry a standard size laundry tub with a heating element that makes processing your
birds easy. After filling it with water, simply plug in the tub and wait a few hours for
the water to heat to around 140°F (60°C). (My rule of thumb is this: If you have to yank
your hand back after plunging the chicken in, the temperature is probably about right!)
