Farm Life

Hunter, thanks. You are very welcome. I'm glad we decided to do this project and give you gents a write up during the progress. Your 118 will work for processing this size bird and I would use a hatchet to sever the bones. DM
 
Here's the last one. Did him with Buck's 334 Trapper. Not a single accident. It went off without a hitch. 41 chickens in the freezer. DM
 
David - I have not raised chickens for the last couple years but I used to raise 50 each year. Cornish cross. At about 6 weeks I would butcher the largest 25 and let the other half go for a couple weeks to catch up a bit on weight and than butcher them.

The people who have never had chickens like what David and I raised have no idea. Boy are they good. Doesn't compare even close to the store bought chickens. They are much bigger and better by far.

One breast can almost feed 2 people. They are twice the size of the store bought ones.

What a great way to feed and take care of your family.
 
Ged, thanks. It's good to know someone else has experience with a project like this and knows I'm not making this up. Their flavor just can't be beat. Ours were Cornish Cross as well. We processed some at 4 weeks and they were sooo tender. Then a few at 8 weeks. Perhaps a total of 7. The rest we fed to 12 weeks and I wouldn't carry them beyond that as they get so large. A 10-11 lb. bird you can't find in the store. So, we put a lot of meat in the larder. Along the way I learned much about knives. What works and what doesn't. I did most all of these without using a hatchet on the bones. It takes the edge off a knife. Next year I'll use a hatchet more on the bones. You can tell if a certain knife works well on this it will work well on many types of cutting chores.
We sanitized the housing and soil. Then hauled out the manure to the plants and brought in fresh soil. We'll allow it to air out and rest until next Spring. Thanks, to all for the help. DM
 
David - The only difference in how you and I processed chickens is that I used a plucking machine and did not cut them up or skin them. There is a guy out in our area that has a plucking machine and he loans it out for a few people he knows to use at no charge. This makes life much easier for us. I can process a chicken in just a few minutes instead of 15 to 20 minutes if we hand pluck them. I have an area inside our barn that I divided up into 2 areas with a doorway of chicken wire in between them and a concrete floor that I raise them in. 25 in each side and I clean the pen once a week. We can put them all in one side and than clean the empty side and than switch them for cleaning the other side. After done raising them I sanitize the pen areas with bleach until the next year. We loose about 10% so we actually usually start out with around 55.

Lots of work. Lots of fun. But mostly lots of great meat in the freezer.
 
Ged, thanks for this. That is a good way to do it. A well thought out set up. It's nice to have neighbors like that. In years past we plucked but no more. Just the heating of the water took time. We salvaged them all. If we noticed onset of ascites or dysplasia. We processed that one right away. What is your elevation? Through my research I found that Cornish Cross are not recommended for elevations above 5000 ft., because of ascites (water belly). A common problem among broilers. What knife did you prefer for processing? I think you like the 334 Trapper and a 317.
I liked using my 103, 110, Selector and my 334 Trapper (the spey blade). But any wide, thick spined blade would work with 4-5" length. I would love to try the Akouna. This doesn't require a blade with much point. And I'd shy away from a kitchen knife. We separated the parts into 3 zip-lock bags: the livers in one, the gizzards, heart, back and neck in one for soup and all the rest in a large one. My wife made fresh chicken soup tonight with green chile and spinach. With homemade crackers. It was good. DM
 
David - I am just north of Portland here in Oregon and not too far off the mighty Columbia River so I am only about 200 - 300 foot elevation. I am not a general user of big knives so I use a well used micarta 501. Works great on chickens and I don't cut any bones. As you know the legs come off easy and I use a hatchet for lopping off the head. The gizzards, heart, and such all go to my Mother in law who absolutely loves them. 90% of the time we slow cook them in a crock pot all day until they fall apart as they are being taken out and oh my god they are tasty. Nothing at all like a store bought. The leftovers go into either chicken noodle soup or chicken enchiladas. Nothing goes to waste. We give away to family members around 20 every time we raise them. Every year they ask us if we are doing chickens again and tell us how good they are and they wouldn't mind having some. We also get a call every once in awhile form a family member asking if we have one they can get from us for a special dinner they are having. Again for those of you who have not had chicken like this there is no comparison to store bought at all. Not even close. Much much better. A couple years ago I went out in the woods behind my place and dug a hole with the front bucket as wide as the bucket and about 2 feet deep. After butchering chickens all day I had a bucket full of feathers, guts, etc and dumped them in the hole and covered it over with dirt. That night the coyotes could be heard in back of our place yelling up a storm. The next morning I went to check out where I buried them and the hole was completely dug up and empty with even most of the feathers gone. Even the coyotes ate good chicken that night.
 
Ged, thanks for this description. I haven't used my Duke or 112. But your mainly just removing the feet and entrails with your knife. Then before that plucking. Then rinse and into the freezer. That's close to the manner I did it in the early 90's. I used my 107 Scout back then. So, the coyotes like you. Haa. Our ravens and buzzards clean it up by day. Then the coyotes or a skunk visits at night. Nothing last more than 9 hours. Everybody's hungry for a easy meal around here and they are glad toward our offering. Thanks for giving us your experience in this project. DM
 
We've had 2 dogs and they would clean up a lot of the left overs. Now we only have one and she helps. But there is some left for the ravens. DM
 
Before placing the chickens in the plucking machine or plucking by hand you first would dip them for about 5 seconds in boiling water. That would make the feathers come off easier and cleaner.

Here is a picture of the propane burner and aluminum pot I would use to dip them in. The insert would be used when boiling crab or lobster and such. Only takes about 10 to 15 minutes to get the water to a full boil.

60lLFvO.jpg
 
Ged, thanks for helping out with good information in this topic. It would take a large pot to dip these birds in. I have a burner and stand with propane bottle. I
have a large pot that we use to fry fish in which would work. Heck, a Coleman camp stove would work as I've read the water does not have to boil. Just near to
cause the feathers to release nicely. Thanks for your photo as it shows the accepted method for processing chickens. DM
 
David, I hope the wound on the hand is not from the snake before his ultimate demise. This Buck knife is certainly pulling it's weight.
 
Buck, during the scuffle I don't know how I got those marks but he ran up under some oak brush when it started. So, probably in that. Anyway I slept fine and feel fine today. My wife unknowingly came closer to him. Another close call. Six rattles and a button. My Trapper was just the one I happened to be carrying. Thanks, DM
 
We have them here too, but I've been fortunate to avoid them. I hope to keep it that way. Dangerous little critters. David, I'm sure all your knives are tuned up and ready for action, probably even you butter knife.:D

I'm glad you and your wife are safe.
 
Thanks Buck. We are fine but (sad news) this dog, my favorite bird dog. Shown here bragging about her efforts after this Dove hunt. Is not fine as she was bit by a rattler the day before this (on Saturday). We rushed her to the Veterinarian and she has been there through today. Fighting her battle and her life hanging on a thread. I saw her this morning and have hope she will make it. The doctor wants to keep her and work on the swelling and blood clots. Her head was still as large as a basketball with skin split open and bleeding. Gents please stand with us. My Buck lite cleaned the doves. DM
 
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