Funny how everyone works out a "system" that suits them best.
Our usual method is 1/2 way between urs & the "traditional" method. We pluck the breast + legs/thighs(our family loves the skin roasted). But we cut the breast & legs from the carcass the same way u do.
We singe the skin right under the broiler, then turn the heat down to roast. It doesn't do a 100% perfect job, but less bother than using a torch.
Very interesting and I think something good to watch and consider. Maybe anyone knows: the decontamination bowl, is it filled with normal water? I've heard it was best to soak chicken in lemon or vinegar to kill off any bacteria but wasn't sure if tap water was fine.
@manekimaki The bowl had water in it. Chill the meat rapidly as soon as possible. We usually freeze or can the meat for storage. We have an AE system so running a freezer IS an option for us. Home raised birds will be less likely to get some of the more funky stuff that is picked up at commercial processing plants. Also, the bowl is rinsed every time and new water is added. No "fecal swimming pool" for the meat like at processing plants.
Thank you for this video. I originally got the idea to do this from an article I read on it and it seemed favorable to feather picking and gutting. I only want parts and not whole carcases anyway. My buddy is completely of the traditional technique and it's good that I now have a video to show him what I'm talking about. Now that he's doing some side work in a chicken butchering place I'm sure this method will now be more agreeable to him as well.
another good one delta! I made up a couple kill cones for processing my layers. Its quicker then chopping , and one bleeds out while your cutting up the previous. Looks like you dropped a few pounds?
@jwalk1014 Thanks. Delta is another guy. We originally did a few videos with PAW Productions, Delta's channel. Later I found a digital camera on sale and got one also. But I did drop almost 50 lbs. since last October. I've never used killing cones but I would assume much easier than "pop and flop" :)
I think it is also important to point out that the chicken u killed was a meat bird, most laying breeds of chicken will not have that much meat on them so if your trying to feed a family of 4 u might want to pluck your chicken. I know u made clear it wasn't a survival situation & u had alot to kill but all I could think about was that for my hubby & I that much meat ment 4 meals, baked chicken, chicken & dumplings, chicken pot pie and chicken & rice seems like alot of waste given cost of raising
Have you figured out a way to get the back out w/o going through a lot of fuss (ie plucking/guts/poop)? The back is probably the most flavorful part of the bird. Great when fried , stewed, or used for stock.
hi, whats the best way to get rid of the carcass if you aren't going to use it for traps? Just ant to get rid of it without causing contamination. Thanks.
Wow,....yeah, with all the innards and poo, butcherin' a chicken or any other critter is something that has to be done very skillfully,...wouldn' t want to taint the meat with poo or blood,...great vid my buddy and thanx for the link to your sponsor on preparedness, will be checkin' that website soon!! Thumbs up to ya Survivalreport!!
ditto on how many eggs a good hen can lay, we had a cambuja(li'l black hen with black feet) she layed plenty of eggs for 5 or 6 years before we ate her.
nice video. i got 3 chickens for eggs and they havent layed yet but i planned after they stopped to bucher? are they to old to bucher after they stop laying. is the meat no good or to tough at a older age? just thought i would ask? i know its edible just dont know? just a thought
@michaelstanger The meat is probably tougher in an older hen, so instead of roasting it, you just boil it a while and make stew or something with the boiled meat.
-even though you like the knife your mum in law got you - it still looks like it's plastic to me - swiss or not, maybe it's the funky orange colour, I dunno. No doubt it's sharp and does the deal though.
yep - the sound goes half way through but still an awesome tutorial, like all your vids are - cheers.
Very informative. My Inlaws r commingled up on butchering time for their chickens. Going to try and show them this technique.
soulcollecter1329 8 months ago
Nice video. Good "no nonsense" approach.
theloft11 8 months ago
Thanks for another awesome video!
Funny how everyone works out a "system" that suits them best.
Our usual method is 1/2 way between urs & the "traditional" method. We pluck the breast + legs/thighs(our family loves the skin roasted). But we cut the breast & legs from the carcass the same way u do.
We singe the skin right under the broiler, then turn the heat down to roast. It doesn't do a 100% perfect job, but less bother than using a torch.
God bless u. ( And keep the vids coming, please!)
ggmorvaj 8 months ago
Good video. i remember butchering chickens when i was a kid.
chinbunny1 8 months ago
i eat chicken everyday
GunitForLyfe 8 months ago
Very interesting and I think something good to watch and consider. Maybe anyone knows: the decontamination bowl, is it filled with normal water? I've heard it was best to soak chicken in lemon or vinegar to kill off any bacteria but wasn't sure if tap water was fine.
manekimaki 8 months ago
@manekimaki The bowl had water in it. Chill the meat rapidly as soon as possible. We usually freeze or can the meat for storage. We have an AE system so running a freezer IS an option for us. Home raised birds will be less likely to get some of the more funky stuff that is picked up at commercial processing plants. Also, the bowl is rinsed every time and new water is added. No "fecal swimming pool" for the meat like at processing plants.
SurvivalReport 8 months ago 2
HAHA! Thats how we butcher our chickens. Though this next batch we are doing we'll be saving the hearts and livers and wings for feeding our ferrets.
tpfastback 8 months ago
Thank you for this video. I originally got the idea to do this from an article I read on it and it seemed favorable to feather picking and gutting. I only want parts and not whole carcases anyway. My buddy is completely of the traditional technique and it's good that I now have a video to show him what I'm talking about. Now that he's doing some side work in a chicken butchering place I'm sure this method will now be more agreeable to him as well.
buckstarchaser 8 months ago
another good one delta! I made up a couple kill cones for processing my layers. Its quicker then chopping , and one bleeds out while your cutting up the previous. Looks like you dropped a few pounds?
jwalk1014 8 months ago
@jwalk1014 Thanks. Delta is another guy. We originally did a few videos with PAW Productions, Delta's channel. Later I found a digital camera on sale and got one also. But I did drop almost 50 lbs. since last October. I've never used killing cones but I would assume much easier than "pop and flop" :)
SurvivalReport 8 months ago
I think it is also important to point out that the chicken u killed was a meat bird, most laying breeds of chicken will not have that much meat on them so if your trying to feed a family of 4 u might want to pluck your chicken. I know u made clear it wasn't a survival situation & u had alot to kill but all I could think about was that for my hubby & I that much meat ment 4 meals, baked chicken, chicken & dumplings, chicken pot pie and chicken & rice seems like alot of waste given cost of raising
AwohaliSagwu 8 months ago 2
Have you figured out a way to get the back out w/o going through a lot of fuss (ie plucking/guts/poop)? The back is probably the most flavorful part of the bird. Great when fried , stewed, or used for stock.
marchetta67 8 months ago
hate to see a chicken die but it is yummy good food :)
alen209 8 months ago
Great post!
(raised on fried chicken livers and mashed taters and yams)
1betrman 8 months ago
hi, whats the best way to get rid of the carcass if you aren't going to use it for traps? Just ant to get rid of it without causing contamination. Thanks.
lisajames96 8 months ago
Thank you for the info.
susannamcintyre 8 months ago
Wow,....yeah, with all the innards and poo, butcherin' a chicken or any other critter is something that has to be done very skillfully,...wouldn' t want to taint the meat with poo or blood,...great vid my buddy and thanx for the link to your sponsor on preparedness, will be checkin' that website soon!! Thumbs up to ya Survivalreport!!
ditto on how many eggs a good hen can lay, we had a cambuja(li'l black hen with black feet) she layed plenty of eggs for 5 or 6 years before we ate her.
qualqui 8 months ago
No buffalo wings? For shame!
Good video. :)
ROFLpwnedvideos 8 months ago
nice video. i got 3 chickens for eggs and they havent layed yet but i planned after they stopped to bucher? are they to old to bucher after they stop laying. is the meat no good or to tough at a older age? just thought i would ask? i know its edible just dont know? just a thought
michaelstanger 8 months ago
@michaelstanger You'd be surprised how long a good hen will lay eggs. We had one that went well over 5 years before wild dogs go her.
SurvivalReport 8 months ago
@michaelstanger The meat is probably tougher in an older hen, so instead of roasting it, you just boil it a while and make stew or something with the boiled meat.
anniequilts 8 months ago
as soon as I saw the gloves I knew you were pro -
-even though you like the knife your mum in law got you - it still looks like it's plastic to me - swiss or not, maybe it's the funky orange colour, I dunno. No doubt it's sharp and does the deal though.
yep - the sound goes half way through but still an awesome tutorial, like all your vids are - cheers.
AdeptAlbatross 8 months ago
From 5:48 to 6:46 audio went to crap....nothing but noise. Thought you might want to know,
drewstarr71 8 months ago
Comment removed
drewstarr71 8 months ago
nice tutorial.
doctordude 8 months ago