Page 1 of 2 12 LastLast
Results 1 to 10 of 20
  1. #1
    Platinum Member
    Join Date
    May 2000
    Posts
    731

    Default Butchering chickens

    Anyone here raise chickens for meat, but then bring them someplace to be slaughtered? Any estimates on what it costs to do that, and anyone know anyone in the New England area (preferably western, mass, southern vt or northern ct area that does this?

    I know people that raises sheep and cows and pigs but have them professionally butchered....not sure if I have the stomach to do the chickens myself (I am working up to it[img]/w3tcompact/icons/smile.gif[/img]...but in the mean time it would be nice to drop 10-20 off at a time and pick them up all cleaned and ready to go...anyone know a place like this? and how much it might cost per bird roughly?

  2. #2

    Join Date
    Jan 2001
    Posts
    2,518
    Location
    Capital District, Upstate New York
    Tractor
    Satoh S650G, MF135, MF165, JD5205

    Default Re: Butchering chickens

    I'll bet Pete (Boondox) would arrange something with ya... the slaughtering is not the problem... the plucking of the feathers is a little time consuming though... [img]/w3tcompact/icons/smile.gif[/img]

  3. #3
    Epic Contributor MossRoad's Avatar
    Join Date
    Aug 2001
    Posts
    22,775
    Location
    South Bend, Indiana (near)
    Tractor
    Power Trac PT425 2001 Model Year

    Default Re: Butchering chickens

    I'd be interested in what you find out. I've seen it done by the chop, drop and run method, which is kind of gross( headless chickens flopping all over the place).

    Then I saw some show on chickens on PBS. It showed a guy that had a galvanized sheet of steel rolled into a long funnel with an opening large enough to fit the chicken head through. He mounted it on two posts in the ground. He'd then grab the chicken by the feet and drop it into the funnel head first. That chicken could not move and seemed calm. He put a pan under the funnel and cut off the head with a sharp knife and it drained in the pan. No flopping around or anything like that. Seemed a lot neater and cleaner as well.

  4. #4
    Super Member Robert_in_NY's Avatar
    Join Date
    Aug 2001
    Posts
    8,415
    Location
    Silver Creek, NY
    Tractor
    Case-IH Farmall 45A, Kubota M8540 Narrow, New Holland TN 65, Bobcat 331, Ford 1920, 1952 John Deere M, Allis Chalmers B, Bombardier Traxter XT, Massey Harris 81RC and a John Deere 3300 combine, Cub Cadet GT1554

    Default Re: Butchering chickens

    They use machines for plucking. We have one, it has a bunch of rubber fingers on a rotating drum. You dip the bird in boiling water first then just hold it against the fingers as the drum spins and it takes off most of the feathers except for a few small ones. Usually takes 15 seconds per bird. Most amish farmers who raise chickens have one in their barn.

  5. #5
    Elite Member
    Join Date
    Apr 2000
    Posts
    3,743
    Location
    Stowe, Vermont
    Tractor
    Kubota L3240HST, KX-121-3S

    Default Re: Butchering chickens

    MossRoad -- That's called a killing cone -- pretty efficient. And you're right; when upside down the birds go pretty calmly. (Some of them flap like crazy trying to get upright again, but if you gently pull their head down and hold it, they calm down really quickly.)

    JMIII -- Plucking is such a pain -- and the skin so full of saturated fat that I'm not supposed to be eating -- that we simply skin them with the feathers on. Skinless, boneless meat...about 10 minutes per bird. Of course during tourist season we've been known to butcher them next to the road with much flashing of axes and cleavers. We found it reduces traffic on our little dirt road. [img]/w3tcompact/icons/shocked.gif[/img]

    Pete

    Pete

  6. #6
    Super Star Member Egon's Avatar
    Join Date
    Aug 2001
    Posts
    17,499
    Location
    Nova Scotia, Canada

    Default Re: Butchering chickens

    Oh go for it. 10 or so at a time is just a nice number. All you need is a chopping block and axe for loping off the head, A pail of boiling water to dunk them in and then pluck them. Feathers come out easy. Then singe the real fine stuff off using a torch or alcohol soaked rag and its on to cutting them open and removing the insides. Had to help do this all the time when I was a kid. The smell of hot wet feathers and singed feathers will remain with you for the rest of your life.
    Course if they are free roaming chickens it's all worth it when they end up on the plate. Nothing at all like the dried cardboard disguised as chicken the supermarket sells. Probably a whole lot more nutrious to as they get to eat real food.
    It's really not that bad doing it your self but the only way to find out is to try one.
    Egon


  7. #7
    Platinum Member
    Join Date
    May 2000
    Posts
    731

    Default Re: Butchering chickens

    >>It's really not that bad doing it your self but the only way to find out is to try one.


    Probably if I had help with a few I could stomach the rest myself...don't have much of a problem processing fish and they are not that far from chickens on the food chain[img]/w3tcompact/icons/smile.gif[/img]. Like the idea of those plucking machines though...

  8. #8
    Elite Member
    Join Date
    Apr 2000
    Posts
    3,743
    Location
    Stowe, Vermont
    Tractor
    Kubota L3240HST, KX-121-3S

    Default Re: Butchering chickens

    Another six weeks or so we'll be butchering some Buff Orpingtons. If you need the practice, we're up in Stowe.

    Pete

  9. #9

    Join Date
    Jan 2001
    Posts
    2,518
    Location
    Capital District, Upstate New York
    Tractor
    Satoh S650G, MF135, MF165, JD5205

    Default Re: Butchering chickens

    <font color=blue>...They use machines for plucking...</font color=blue>

    Thanks Robert... now ya tell me... [img]/w3tcompact/icons/wink.gif[/img]

    I'm telling my Father... no more plucking for me... get one of those machines... [img]/w3tcompact/icons/grin.gif[/img]

  10. #10

    Join Date
    Jan 2002
    Posts
    113
    Location
    Upstate NY/north of Syracuse
    Tractor
    Kubota L4610 HST

    Default Re: Butchering chickens

    When we used to do them, we did the following:

    1. Suspend chicken by its feet from two short ropes hung from the overhang (slip knots)
    2. Hang metal bucket from beak (you use stiff wire and pierce the lower beak). We used a metal 5 gallon pail, IIRC
    3. slit throat (chicken's)
    4. wait a bit (blood drains into bucket)
    5. take down and process

    No mess, no headless chickens running around.

    -Chris

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
© 2013 TractorByNet.com. TractorByNet is a registered trademark of IMC Digital Universe, Inc. Other trademarks on this page are the property of their respective owners.