Modern Rustic: Homesteading Guide to Raising Animals for Self-Sufficiency: A Practical Guide to Raising Chickens, Goats and Pigs by Eric Beuning

Author:Eric Beuning [Beuning, Eric]
Language: eng
Format: epub
Tags: Crafts; Hobbies & Home, Sustainable Living, Health; Fitness & Dieting, Reference, 90 Minutes (44-64 Pages), Education & Reference, Nonfiction
Amazon: B00LVI0IX4
Published: 2014-07-16T04:00:00+00:00

Butchering a chicken

The taking of any animal’s life should be treated as a sacred act. It is after all another living thing that is providing up its life so that you can continue your life with a full belly. You should not take this duty lightly and you should make every effort to make the most out of the animal.

You should deny a chicken all grain for a full day before Slaughtering.

Equipment for Slaughtering

1 gallon plastic milk jug or killing cone

Ice pick

Hunting knife

A large stock pot of water held at 140 degrees

A welding glove

Procedure

Step 1: Cut the bottom off a plastic milk jug and widen the mouth just enough that you can get the birds head in.

Step 2: Grab the bird by the legs and hold it upside down for 2 or 3 minutes. The bird will eventually lull to sleep and will be much easier to work with.

Step 3: Insert the bird into the makeshift killing cone. Open its mouth and pierce its brain with an ice pick.

Step 4: Cut the chickens head off and allow the bird to bleed out. This could take as much as 10 minutes.

Step 5: Put on the welding glove and grab the bird by the feet. Dip it neck down into the pot of hot water and allow it to scald the bird for 1 minute. This will make plucking the feathers much easier.

Step 6: Lay the bird out on a wide board or table and pluck the feathers. Most people find it is easier to pluck the tail feathers and wings first.

Step 7: Cut off the feet.

Step 8: Wash the carcass thoroughly.

Step 9: Cut around the vent/anus and make a shallow slice up to the abdomen. Reach in and remove the entrails.

Step 10: Carefully remove the liver and gizzards before removing the heart, lungs and esophagus.

Step 11: Wash the carcass thoroughly inside and out using cold water.

Step 12: Place the chicken in a refrigerator for at least 1 day before using it. This will allow the meat to tenderize as the muscles release their final tension.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.