Claire Thompson
Learning how to process a chicken from start to finish is a challenging but rewarding skill. It is a complex process that requires the right equipment, a steady hand, and emotional fortitude. The process begins with preparing the culling area and stunning the chicken, followed by evisceration, plucking, and chilling. The chicken is then ready for packaging and can be stored in the refrigerator or freezer until it's time to prepare a delicious meal. With the right guidance and practice, anyone can master the art of chicken processing and enjoy the benefits of self-sustainability and high-quality, homegrown meat.
| Characteristics | Values |
|---|---|
| Number of chickens | 3-4, 16, 20, 60+ |
| Emotional component | Attachment to chickens |
| Tools | Hatchet, killing cones, chicken plucker, double sink, ball-valve, buckets, shrink wrap plastic bags, scalders, thermometer, drum plucker, hose, spray nozzle, ice water bath, assembly line, knife |
| Steps | Stun the chicken, put the chicken in the cone, scald, pluck, eviscerate, remove the foot joint, remove the toes, remove the internal organs and vent, choose your cut, put in the ice bath, remove preening oil gland, gut the chicken |
| Tips | Withhold feed 4 hours prior, keep water in front of birds until 1 hour before processing, sharpen the axe, restrain the bird, age the meat, use a mechanical chicken plucker, scald water should be 125°F to 160°F, use a cooler with ice, use a mobile processing unit |
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What You'll Learn
Prepare the culling area and stun the chicken
Preparing the culling area involves setting up the necessary equipment for slaughtering the chicken. This includes drilling the culling cone into the side of a tree or wooden post and placing a stainless steel bucket underneath to collect any dripping blood. It is also important to have a pot of boiling water ready, as well as a clean butchering station for evisceration. An ice bath should also be prepared for storing the chicken after slaughter.
Once the culling area is set up, the next step is to stun the chicken. This is done by holding the chicken around its entire body, with its wings pressed to its sides. The chicken is then moved in a swirling, circular motion in front of you, which disorients the bird and makes it dizzy. This makes it easier to place the chicken in the culling cone.
The culling cone is a device used to restrain the chicken during the slaughter process. It is designed to prevent the chicken from flapping its wings and causing damage or bruising as it bleeds out. To use the culling cone, the chicken is flipped upside down and its head is placed into the cone.
Before placing the chicken in the culling cone, it is important to withhold food for at least four hours beforehand. This helps to empty the intestine and reduce the risk of breaking the intestines during evisceration. Additionally, water should be provided to the chicken until about an hour before slaughter.
After stunning the chicken and placing it in the culling cone, the next steps involve slaughtering and processing the bird. This includes cutting the throat or completely removing the head, allowing the chicken to bleed out, and then scalding and plucking the feathers. These steps can vary depending on personal preferences and the equipment available.
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Scald the chicken to loosen feathers
Scalding a chicken is a simple process but one of the most important steps when it comes to processing a chicken. The scalding loosens the feathers, making it easier to pluck them.
Firstly, you need to get a large pot or cauldron, a burner, and water. The amount of water depends on the number of chickens you plan to process. The more water you have, the easier it will be to maintain an even temperature. It is important to fill the pot and start heating the water before you start processing the chicken. You want the water temperature to be between 145-150°F. Some people suggest 148°F, while others say they have successfully scalded chickens at temperatures up to 155°F.
Once the water is at the right temperature, hold the chicken by its feet and dunk it into the water. Make sure the water reaches the smallest feathers on the bottom of the legs, just above the feet. Hold the chicken in the water for about three seconds and then give it a vigorous up-and-down jiggle. This helps the hot water reach the base of the feathers. Then, pull the chicken out of the water and repeat the dunking and jiggling motion. After a couple of dunks, you need to perform a feather pull test. Select a large wing or tail feather and pull it out. If the feather comes out with no resistance, the chicken is ready for plucking. If not, continue dunking and jiggling the chicken and perform the feather pull test after each dunk.
Once the feathers can be pulled out with no resistance, the chicken is ready for the next step in the processing – plucking.
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Eviscerate the chicken and remove internal organs
Eviscerating a chicken and removing its internal organs is a challenging but essential step in processing a chicken. Here is a detailed guide on how to do it:
Prepare the Work Area:
Before you begin, ensure your work area is clean and well-prepared. Have a sturdy table with a disposable plastic cover to work on. Place a stainless-steel bucket underneath to collect any blood or waste. Have a pot of boiling water ready, as well as a cooler filled with ice and water for storing the chicken once you're finished.
Lay the Chicken on its Back:
Place the chicken on its back, with its legs facing towards you. This position will give you easy access to the abdomen and internal organs.
Make an Initial Cut:
Using a sharp knife, make a shallow slicing cut into the abdomen, just beyond the end of the keel (breastbone). Cut through the skin and fascia, the translucent membrane surrounding the inner organs. Be careful not to poke the skin with the knife's point, as the intestines are very close.
Enlarge the Opening:
Hook two fingers into the initial cut from either direction and pull outwards, tearing a larger hole in the skin. This will give you better access to the internal organs.
Remove the Internal Organs:
Reach into the body cavity with your hand, encircling the gastrointestinal tract. Feel for the seam between the chest wall and the ropy tubes of the tract and organs. Grip the tract and organs together and pull them free in one mass. The liver, gizzard, and other organs should come out in one go. Be careful not to rupture the intestines, as this can contaminate the meat.
Separate the Organs:
Once the mass of organs is out, you can separate them. The gizzard is a large, muscular organ with a tough interior pouch filled with bits of rock. The liver is a large reddish organ beside the gizzard. Carefully separate the liver from the bile sack, a small, dark-green sack. You can keep the heart, liver, and gizzard for cooking later.
Final Checks and Cleaning:
Make sure to remove all the lungs and any remaining bits of organs. Use a lung scraper to ensure you get everything out. Rinse the carcass thoroughly with clean water to remove any remaining blood or residue.
Eviscerating a chicken requires careful knife work and a steady hand. It is a complex process, but with practice, it can become easier. Remember to take your time and work with caution to ensure the meat is safely and properly prepared.
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Pluck the chicken
Plucking the chicken is a crucial step in the processing journey. It can be the slowest or quickest part of the process, depending on whether you choose to hand-pluck or use a drum plucker/chicken plucker. If you opt for hand-plucking, be prepared for a slow and laborious task. Using a drum plucker or chicken plucker can significantly speed up this step, making it a much faster and more efficient process. These machines are designed to remove feathers quickly, and some models even include a hose and spray nozzle to rinse the chickens as they spin and wash down feathers.
Before plucking, it is essential to scald the chicken. Scalding loosens the feathers, making them easier to remove. To scald effectively, use a large pot or cauldron with water heated to 150-160 degrees Fahrenheit. Ensure the water is not too hot, as this can result in over-scalding and partially cook the skin. Immerse the entire bird, including its feet, in the hot water for 90 to 120 seconds, which is considered a "soft" scald. Use a spoon to agitate the bird in the water. To test if the scald is ready, pull a leg out and pinch the scales on the toe; if they release easily, the scald is successful.
Once the scalding is complete, remove the bird from the hot water and begin plucking. Work by pulling the feathers backward from their natural direction. This process can be time-consuming, but it is essential to ensure all feathers are removed. If using a drum plucker or chicken plucker, simply follow the machine's instructions, and don't forget to clear out the feathers to prevent the machine from jamming.
After plucking, place the chicken in an ice water bath to cool it down before moving on to the next steps of evisceration and butchering. This process helps to chill the bird and prepare it for further processing. It is important to note that plucking is just one step in the chicken processing journey, and proper setup, safety precautions, and a well-organized workflow are crucial for a smooth and efficient overall process.
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Cool the chicken and store it
Once the chicken has been butchered, it is important to cool it and store it properly to preserve the meat. The chicken should be placed in a chill bath of ice water to bring down the temperature. The carcass should be immersed in the chill bath for up to four hours to ensure the meat is tender. During this time, it is important to keep adding ice to maintain a low temperature, especially around the thickest parts of the meat, such as the breast.
After the chicken has been chilled, it should be thoroughly washed inside and out with clean water to remove any remaining feathers or blood. It is important to ensure that there is no visible fecal matter on the carcass. Once clean, the chicken should be drained of excess water and placed in a resealable plastic bag.
At this point, the chicken can be stored in a refrigerator or freezer until it is ready to be prepared for cooking. It is recommended to use shrink-wrap plastic bags to seal the chicken and keep it fresh for longer. These bags often come with zip ties and labels for convenient storage.
Aging the chicken in the refrigerator for a few days before freezing can also help to tenderize the meat, improving the texture and flavor. This is a useful step, especially for older birds, as it improves the eating quality.
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