Ready or Not

Today when I went out to feed I noticed one of the meaties just laying on the ground not wanting to walk at all. I fed the others and noticed he made no effort to go to the feed pan. I carried him over to the waterer and let him drink and then moved him into the shade. My first thought was I am so NOT ready to butcher these chickens, I have never killed anything myself except when I had to cull a couple of baby chicks. I had to go to the doctor and when I got back I knew when I found him in the same spot I left him that I had to do it. I made a commitment to these birds to raise them, provide care for them and then take care of them in the end. Dale and I talked about how to do it and he made a killing cone out of a empty bottle of windshield wiper fluid. Luckily he was hunted and killed and butchered before so he had knowledge on how this was suppose to work. Dale dispatched the head and let the chicken bleed out. I had known to do that much. Then I swished the bird in water that was 160 degrees for a few swishes. I then started plucking and this was the part I had dreaded. I had heard what a pain this was and how hard it was and blah, blah, blah. I was so surprised when the feathers came out so easily. I plucked the bird and then took a sharp knife and ran it over the pin feathers backwards and they came out very well. I then put the bird in cool water. The next step was to clean the chicken and here was another part I had no idea how to do. I had read lots of info on the net and found a step by step instruction guide. We cut off the feet first. Then we slit the tail area to be able to get inside and we made the slit vertical instead of horizontal; I am not sure that it matters which way to cut it but next time I will do it differently. We had some fecal matter escape but I read that this is okay as long as it is immediately rinsed off off and doesn't get inside the bird. I removed the insides and was able to identify the parts and it wasn't bad at all. It was quite easy. This time with just one bird I did not save the neck or feet to make chicken stock but will when we process all the birds in two weeks.



I was very surprised at how easy this really was and also that I didn't feel sadness. I knew going into this that this was a food source. I felt a respect for the bird and knew that I provide a good life of it and it will provide me with food for my family. I am not excited about butchering the rest in two weeks but I am no longer nervous. Looking forward to chicken dinner.