Jake Harper
Butchering a chicken from the supermarket is a complicated and messy process that requires a lot of research and courage. It is important to note that the process is not for the faint of heart and involves handling raw meat and blood. However, for those who want to be self-sustainable and raise their own livestock, it is an essential skill to learn. While some people choose to hire professionals to butcher their meat, others prefer to do it themselves at home. The process involves stunning the chicken, plucking its feathers, cleaning and eviscerating it, and finally, cutting it into parts. It is crucial to prioritize food sanitary practices and humane slaughter practices throughout the butchering process.
| Characteristics | Values |
|---|---|
| Equipment | Killing cone, scalding tank, plucking machine, boning knife, coolers, transport trays, dry rack or towels, vacuum sealer, bags |
| Preparation | Withhold feed from chickens 24 hours before butchering, set up the butchering area, sharpen knives, heat water to 145-160°F |
| Butchering process | Stun the chicken, cut off the feet and head, pluck feathers, remove the preening oil gland, uncover and remove the crop, rinse the chicken |
| Storage | Wrap in tinfoil, store in a cooler or refrigerator, do not leave butchered chicken at room temperature for more than a few minutes |
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What You'll Learn
Preparing your equipment and work area
Choose a Suitable Work Area:
Select an area that is shady, has access to electricity, and running water. It is preferable to have a designated sink for processing. If you're working with a small batch, you can use your kitchen sink, ensuring it's thoroughly cleaned before and after.
Gather and Prepare Your Equipment:
Before the butchering day, ensure you have all the necessary equipment. You can either purchase or rent the equipment. Here's what you'll need:
- A killing cone or a restraining cone to hold the chicken securely.
- A scalding tank or large cooking pot filled with water at 145° F to 160° F to loosen feathers.
- A plucking machine or commercial plucker to remove feathers efficiently.
- A processing table for evisceration and cutting.
- A cooler or refrigerator to store the butchered chicken.
- A dry rack or towels for drying the chicken before storage.
- A vacuum sealer and storage bags to remove excess air and prevent frost in the freezer.
- Sharp knives for cutting and boning.
Prepare the Setup:
On the day before or the morning of the butchering, set up your equipment in an assembly line to ensure a smooth process. Here's a suggested order:
- Killing cone or restraining cone.
- Scalding tank or pot.
- Plucking machine or area.
- Evisceration table for gutting and cutting.
- Cooler or refrigerator for storing.
Ensure you have hand soap and towels available for cleaning during and after the process. It is also recommended to withhold feed from the chickens for a period before butchering to ensure their crops are empty, making the process easier and cleaner.
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Stunning the chicken
Stunning a chicken is an important step in the butchering process, ensuring the chicken is rendered unconscious before slaughter. This can be done in several ways, each with its own advantages and considerations. Here is a detailed guide to stunning a chicken humanely:
Using a Sharp Knife or Axe
One method of stunning a chicken is to use a sharp knife or axe to swiftly remove the whole head in one slice. This technique requires a very sharp blade to ensure a quick and clean cut. The bird will still move after the head is removed, so it is important to have a cone or bucket of water ready to drain the blood and prevent excessive flapping, which can cause bruising to the meat. This method may take some practice to perfect, but it is a quick and effective way to stun the chicken.
Breaking the Neck
Another option is to break the chicken's neck by swinging it around. However, this method can be less instantaneous, and the bird may still be conscious during the process. It also requires close contact with the bird, which some may find more distressing.
Gas Chamber
Creating a nitrogen or carbon dioxide (CO2) gas chamber is another DIY method to stun chickens. This involves placing the bird in a chamber filled with gas to induce unconsciousness. However, there are concerns about the potential pain or suffering caused by this method, and it may be difficult to determine the correct dosage or concentration of gas.
Commercial Stunning Devices
Alternatively, you can use a commercial stunner that knocks the chicken out while keeping it alive for bleeding out. This method ensures the chicken is unconscious before slaughter and can provide a more impersonal approach for those who prefer it.
Feed Withholding
Before any of these stunning methods are employed, it is important to withhold feed from the birds for a period of time (such as overnight) to ensure their crops are empty before slaughter.
Remember, when stunning and butchering a chicken, the goal is to minimize suffering and ensure a quick and humane process. Each method has its advantages and considerations, so choose the one that best aligns with your capabilities and comfort level.
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Removing the feet, head and preening oil gland
To remove the feet of a chicken, lay the bird on its back on a large cutting board. Grasp one foot and apply downward tension while slicing into the joint. You want to direct your knife blade between the joint and through the tendons. Gently saw the knife back and forth while bending back the foot. Repeat this process for the other foot.
The head can then be removed. Stretch the neck across the cutting board and use a knife to slice into the top of the neck, just below the head. Pull the head upwards and slice through the esophagus and trachea.
The preening oil gland, or uropygial gland, is a small flap at the tail of the bird. It is located dorsally at the base of the tail, between the fourth caudal vertebra and the pygostyle. The gland secretes an oil (preen oil) through the dorsal surface of the skin via a grease nipple-like nub or papilla. The oil contains a complex mixture of substances, primarily aliphatic monoester waxes, formed of fatty acids and monohydroxy wax alcohols. To remove the oil gland, simply cut it off.
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Cleaning and storing the chicken
When handling raw chicken, it is important to prioritise safety and cleanliness. Raw chicken can be a breeding ground for harmful bacteria, so it is essential to take the necessary precautions to prevent foodborne illnesses.
Firstly, it is not recommended to wash raw chicken. While it may seem like a logical step to "clean" the chicken, rinsing it can lead to cross-contamination. The bacteria and juices from the raw chicken can easily spread to your sink and surrounding surfaces, increasing the risk of contaminating other food items and preparation areas. Cooking the chicken thoroughly will effectively kill any bacteria, so there is no need to rinse it beforehand.
If you must wash the chicken due to personal preference, it is advisable to use acidic solutions like vinegar or lemon juice to help eliminate any foul odours. Ensure that you thoroughly clean and sanitise your sink and surrounding areas immediately afterwards to minimise the risk of cross-contamination.
When storing raw chicken, it is crucial to follow safe food handling practices. Always keep the chicken in its original packaging or wrap it tightly in plastic wrap. Place it on the bottom shelf of your refrigerator to prevent any leakage from dripping onto other food items. It is also recommended to put the wrapped chicken in a plastic bag to catch any juices and to ensure it is not in direct contact with other foods. Raw chicken should be stored in the refrigerator for a maximum of 48 hours before cooking or freezing.
If you are storing cooked chicken, allow it to cool to room temperature, then transfer it to an airtight container and store it in the refrigerator. Consume cooked chicken within 3-4 days to ensure freshness and minimise the risk of bacterial growth.
Additionally, it is essential to maintain proper hand hygiene when handling raw chicken. Wash your hands thoroughly with warm water and soap before and after handling the chicken to prevent the spread of bacteria. Keep your utensils, cutting boards, and preparation areas clean and sanitised to create a safe cooking environment.
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Cutting the chicken into parts
To cut a chicken into parts, you'll need a chicken and a sharp knife. A chef's knife, Western-style boning knife, Japanese-style honesuki (poultry boning knife), or an all-purpose boning knife will all work. You can do the entire process with just a good knife, though cutting through some of the thicker bone is easier with a set of poultry shears or a cleaver.
First, cut off the feet and head and discard them. Then, cut down the length of the neck, and pull out the esophagus and crop, which is a sac at the base of the neck. Next, cut off the neck, and then cut off the oil gland, which is a flap at the tail of the bird. Make a slice above the cloaca at the tail end of the bird, and open the cavity with your hands. Finally, pull out the guts, heart, and lungs.
To separate the wings from the breast, cut by turning the bird on its side and pulling the wing away from the body. Pull on the wing while you cut a half-circle around it. The wing should start to separate as you pull and cut, and you’ll easily see where you can cut below the bone to remove the wing. Cut as close as you can to the wing to keep the extra meat on the breast. Repeat on the other side.
To separate the legs from the body, lay the chicken on its back and cut as close as possible along the leg. Cutting close to the leg assures maximum skin coverage for the breast. Take both legs of the chicken to reveal the area between the joints for your next cut. Grab the chicken by the drumstick and pull the leg outward from the body until the skin is stretched tight. Start by cutting through the skin between the leg and the body. Don't cut too deep—just through the skin. Grab the leg in one hand and twist it downward, away from the body, until the ball joint pops out of the socket. Repeat with the other leg.
To separate the breast from the back, hold the chicken by the backbone and position it vertically on your cutting board with the butt end pointing up. Use your chef's knife to cut through the skin and cartilage between the breast and the back. Cut until you get through the first or second ribs. If you are using a Western-style boning knife, switch over to a heavy chef's knife or cleaver—if you're using a honesuki, you don't need to switch because the knife has enough heft in its handle to cut through bone. Continue cutting through the ribs using short, firm strokes. Alternatively, use poultry shears to cut through the ribs on both sides. Use your knife to cut through the shoulder bones on either side (or use poultry shears). The backbone should now be completely separated from the breast.
To split the breast, place it skin side down on your board to create a flat surface for cutting. Split the center bone using a chopping motion, then slice through the meat and skin to separate it into two pieces.
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Frequently asked questions
First, decide whether you want to butcher your own chickens or buy them from the supermarket. If you want to butcher your own, you'll need to raise them from baby chicks to the brooder stage. You'll also need to invest in some equipment, such as a killing cone, scalding tank, and plucking machine. If you're buying from the supermarket, make sure you have a designated area for butchering with access to electricity and running water.
First, stun the chicken to render it unconscious. Then, scald the chicken in 150-160 degree water to loosen the feathers. Next, pluck the feathers and cut off the feet, head, and neck. Remove the preening oil gland, then rinse the chicken thoroughly and pat it dry. Finally, store the chicken in a cooler or refrigerator until you're ready to cook it.
Here are some tips: withhold food from the chickens 12 hours before butchering to ensure their crops are empty; use a sharp knife for a clean cut; and don't leave a butchered chicken at room temperature for more than a few minutes.
