Claire Thompson
Mummifying a chicken is a common activity for students learning about ancient Egypt. The process involves cleaning and drying a whole chicken, filling its cavity with salt and baking soda, and then sealing it in a bag with more salt for several weeks. Once the chicken is dried out, it can be removed from the bag, and optionally rubbed with scented oil. The chicken is then stuffed with fabric and wrapped in strips of cloth dipped in a mixture of glue and water. The ancient Egyptians would include amulets and symbols in the wrappings, and the mummy would be stored indefinitely.
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What You'll Learn
Preparing the chicken
Cleaning and Drying the Chicken:
Start by removing any innards or internal organs from the chicken. You can choose to mummify them separately in canopic jars, as the Ancient Egyptians did, or simply discard them. Once the chicken is empty, give it a thorough wash with hot running water. Ensure you clean both the inside and outside of the chicken to eliminate any bacteria and impurities. After washing, pat the chicken dry with paper towels. It is important to get the chicken as dry as possible.
Applying Alcohol and Natron:
The next step is to wipe down the entire chicken, inside and out, with isopropyl alcohol. This helps to sanitise the chicken further. After applying alcohol, make sure to pat the chicken dry again. Now, it's time to prepare the natron mixture. Natron is a combination of salt and baking soda, which was traditionally used by the Ancient Egyptians. To prepare your own natron, mix salt with baking soda and baking powder. You can also add spices to this mixture to improve its aroma. Generously pour this natron mixture into the cavity of the chicken until it is full.
Packing the Chicken:
Place the stuffed chicken into a large freezer bag. Pour the remaining natron mixture into the bag, surrounding the chicken with it. Adding a small amount of rice to the bag can help absorb any extra moisture. Seal the bag tightly and place it in a safe location. It is recommended to let the chicken sit in the bag for about six weeks or until it is fully mummified. During this time, the salt will draw out the moisture, leaving the chicken dried out and mummified.
Removing the Chicken from the Bag:
Once the chicken is completely dried out, remove it from the bag and dust off any excess salt. At this stage, the chicken will have a firm texture and a shrunken appearance. If desired, you can rub scented oil, such as lemon-infused olive oil, into the chicken's skin. This step adds aroma and moisture to the mummified chicken.
Stuffing and Wrapping the Chicken:
After applying oil, stuff the inside of the chicken with fabric or other soft material. Now, you're ready to begin the wrapping process. Prepare a mixture of white glue diluted with water (approximately 1 part glue to 2 parts water). Dip fabric strips into this glue mixture and start wrapping the chicken. Wrap the wings and legs separately, and then move on to the body. You can place amulets or Egyptian symbol stickers between the layers of wrapping, just as the Egyptians did. Ensure you wrap the chicken in at least 2-3 layers of fabric.
Mummifying a chicken is a fascinating project that can provide valuable insights into ancient Egyptian practices. It is important to follow each step carefully to ensure the preservation of the chicken and maintain sanitary conditions throughout the process.
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Drying the chicken
Firstly, prepare the chicken by removing the neck and internal organs. You can choose to mummify the internal organs separately and store them in canopic jars, as the Ancient Egyptians did, or simply discard them. Once the chicken is empty, wash it thoroughly with hot running water and pat it dry with paper towels.
Next, create a mixture of drying agents. In ancient Egypt, natron, a combination of salt and baking soda, was used. To replicate this, mix salt and baking soda in a 1:1 ratio, and add spices or herbs for fragrance. You will need about 4 pounds of this mixture, depending on the size of your chicken.
Now, it's time to apply the drying mixture to the chicken. Start by filling the cavity of the chicken with the mixture, ensuring it gets into every nook and cranny. Then, place the chicken in a plastic container or a large Ziploc bag and pour the remaining mixture over the chicken, ensuring it is completely covered. Seal the container or bag and let it sit for at least one week.
During the drying process, it is important to change the salt mixture regularly. Some sources suggest changing it weekly for six weeks or until the chicken is fully mummified. This helps to absorb moisture and prevent spoilage.
Finally, once the chicken is completely dried out, remove it from the bag and dust off any excess salt. At this stage, you can choose to rub scented oil into the chicken's skin.
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Applying oil
Before applying the oil, ensure that the chicken is completely dried out. Remove the chicken from the bag and dust off as much salt as possible.
You can then proceed to rub the oil into the chicken. The application of oil can be followed by stuffing the inside of the chicken with fabric before commencing the wrapping process.
It is worth noting that the use of oil may influence the scent of the mummified chicken. The intensity of the scent will depend on how well the chicken is wrapped and the thickness of the wrapping.
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Wrapping the chicken
Preparing the Chicken
Before beginning the wrapping process, the chicken must be completely dried out. Once this is done, dust off any remaining salt from the chicken. Optionally, you can rub scented oil into the chicken. The next step is to stuff the inside of the chicken with fabric.
To wrap the chicken, you can use strips of cloth, an old t-shirt, or fabric remnants. Dip these strips into a mixture of one part white glue and two parts water. Begin by wrapping the wings and legs separately, then move on to the body. Place amulets or Egyptian symbol stickers into the wrappings, similar to the Egyptian tradition. Wrap the chicken in at least 2-3 layers, then let it dry completely.
Storage
Once the chicken is wrapped and dried, it can be stored indefinitely. It is recommended to use airtight ziplock bags for storage to prevent any issues with smell.
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Storing the chicken
Once the chicken is fully mummified, it can be stored indefinitely. The chicken can be kept in an airtight container, such as a ziplock bag, to prevent any smell from escaping. It is up to the creator to decide how long to store the chicken, where to store it, and whether to keep it once it is completed.
It is important to note that the storage method may depend on whether the chicken has been oiled or not. If the chicken has been spiced or oiled, it may be more likely to develop a scent over time, even if it is wrapped well. In this case, storing it in a ziplock bag can help to contain the scent.
Additionally, the storage location should be considered. If the chicken is to be stored in a classroom or indoor space, it may be important to use an airtight container to prevent any potential odors from escaping and causing discomfort. On the other hand, if the chicken is to be displayed or stored in an outdoor location, the use of a container may be less necessary.
The mummified chicken can also be decorated with beads or Egyptian symbol stickers, which can be tucked into the muslin strips. These decorations can add a cultural or historical element to the chicken's appearance.
Overall, the storage of a mummified chicken should consider factors such as scent containment, decoration, and the creator's preferences for displaying or storing the chicken.
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Frequently asked questions
Aromatic oils such as lemon-infused extra virgin olive oil can be used to embalm a mummified chicken.
Oil should be applied to a mummified chicken after it has been thoroughly dried and before it is wrapped.
You can rub the oil into the chicken by hand, wearing gloves, or use a brush to apply the oil.
