Preparation
1. Gather Materials
- Sharp knife (boning or poultry)
- Cutting board
- Scalding pot (large enough for the chickens)
- Plucker (optional, but helpful)
- Clean buckets for feathers and innards
- Ice or cold water for chilling the chickens
- Gloves (optional for hygiene)
- Sanitizing solution (bleach or vinegar for cleaning surfaces)
2. Choose a Location
- A clean, outdoor area is ideal, preferably with a water source nearby.
- Make sure the space is away from your home’s living areas to maintain hygiene.
Butchering Process
3. Prepare Chickens
- Ensure the chickens are calm and have not eaten for 12-16 hours before butchering.
- Prepare your workspace by cleaning and sanitizing surfaces.
4. Stunning (Optional)
- Some choose to stun the chickens to reduce stress; this can be done with blunt force or using a method approved for humane treatment.
5. Exsanguination
- Hold the chicken by its feet and insert into killing cone.
- With a sharp knife, quickly cut the carotid arteries on both sides of the neck.
- Allow the blood to drain for 2-5 minutes.
6. Scalding
- Fill a pot with water and bring it to approximately 150°F (65°C).
- Immerse the chicken for about 20 – 45 seconds to loosen the feathers.
- Use tongs to remove the chicken from the water.
7. Plucking Feathers
8. Evisceration
- Place the plucked chicken on the cutting board.
- Make a small incision in the abdominal area to avoid puncturing the internal organs.
- Carefully open the body cavity and remove the internal organs (heart, liver, gizzard).
- Set aside the organs you wish to keep.
9. Final Cleaning
- Rinse the chicken thoroughly inside and out with cold water.
- Inspect for any remaining feathers or organs and remove them.
10. Chilling
- Submerge the chicken in ice water for about 30 minutes to cool down quickly, or place it in a refrigerator to chill.
Packaging and Storage
11. Prepare for Storage
- Once chilled, pat the chickens dry.
- Package them in airtight bags or vacuum seal for longer storage.
- Label each package with the date & place in freezer.
12. Clean Up
- Clean all surfaces thoroughly with your sanitizing solution.
- Dispose of waste properly, including feathers and any unused parts.
