12 chickens

J

jpvjr71

Joined
Feb 3, 2025
Messages
212
We did 12 chickens each for a picnic (144 total).
What stuns me is a customer came over for his pork, & never knew how anything is butchered.
I asked him & he had no answer for me.
He was born and raised in Philadelphia.
 
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The op's text represents an original anecdote shared by an individual working in local agriculture, catering, or local butchery, recounting a real-world interaction they had with a disconnected urban customer.
Knife content: butchering often involves knives
 
I really don't like live chickens. As a kid I hated going into the coop to pick eggs.
How about a pic of the knife used to process the 12 chickens?
 
I was having a hard time finding work in 2016 so I found myself working with a crew of chicken catchers. For two weeks I went along with them to various farms across Ontario and Quebec, and we must have vaccinated tens of thousands of chickens in that time.

Being in a barn for eight hours with those feathered rats and their feces was a form of torment I'd never known, and for at least a year after that I could not smell a cooked chicken dinner without becoming nauseated.
 
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You know... At age 15 or so I started a culinary program for half of the school day.

I remember one other person and myself was put on breaking down chickens. For some reason or another there were cases and cases of whole chickens to break down and I had never done it before. By the end I could do it with my eyes closed and not miss the tiniest bit of meat.

To this day it is still a semi-useful skill that never went away. Chickens, turkeys etc don't stand a chance!

I actually, recently, got some new Sanelli knives from Vince. Fillet, boning, slicer, all super nice for this purpose. Replaced my 20+ year old set of Dexter Russell's that I got in culinary school. Like night and day.
 
RickHuf said:
View attachment 3199213


You know... At age 15 or so I started a culinary program for half of the school day.

I remember one other person and myself was put on breaking down chickens. For some reason or another there were cases and cases of whole chickens to break down and I had never done it before. By the end I could do it with my eyes closed and not miss the tiniest bit of meat.

To this day it is still a semi-useful skill that never went away. Chickens, turkeys etc don't stand a chance!

I actually, recently, got some new Sanelli knives from Vince. Fillet, boning, slicer, all super nice for this purpose. Replaced my 20+ year old set of Dexter Russell's that I got in culinary school. Like night and day.
Click to expand...
I just used my Victorinox Cadet.
 
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