Psyop
Gold Member
- Joined
- Oct 17, 2011
- Messages
- 9,412
I have a few chickens we keep them for the eggs. Our rooster has gotten to be too aggressive and attacked my 3yo nephew last night cutting him on the forehead. I have never butchered a chicken before however I have quite a bit of experience cleaning game birds. Since I only had one to do I chose not to heat up water to scald it and just skinned it like I would a wild duck or turkey.
I caught him and held him with his wings against his body until he was calm laid his head on my splitting block and gave it a good chop with the BK9. While it was a bit hard to hold him and chop it went well and he bled out it about 20-30 secs. The BK9 preformed great for this duty and I think it would have been much harder to do with a hatchet unless I had a helper or something to hold the chicken still.
To clean him I used my BK14 I started at the breast and cut a slit and pulled and cut the skin away with the feathers still attached. I worked down to the leg then up to the wing. The BK14 certainly isnt ideal for this, however it did a good job and just shows how versatile of a design it is.
Flipped him over and did the same to the other side. I cut the wings off at the joint and left them attached to the skin. The next pic is after the skin is all off the chicken. At this point it is still attached to the tail and the entrails. The skin feathers and wings are all hanging off the block out of the picture. Sorry.
At this point I made an incision and removed the entrails reaching as high into the chest cavity as I could to get the heart, lungs first. Like most animals it all came out very cleanly in one piece and I just had to cut a little connective tissue.
After this pic all that was left was to cut out around his tail and vent and cut the feet of at the joint.
Here is the chicken ready to get washed up in the kitchen. The meat seems to be quite a bit darker than store bought chicken. He is in the crockpot as I type this.
As far as the knives go the BK9 worked perfect to decapitate the rooster. The 14 was handy enough to do a good job, but left me wishing I had a BK15. If anyone has helpful suggestions for butchering chickens on a one at a time type situation I would love to hear them.
I caught him and held him with his wings against his body until he was calm laid his head on my splitting block and gave it a good chop with the BK9. While it was a bit hard to hold him and chop it went well and he bled out it about 20-30 secs. The BK9 preformed great for this duty and I think it would have been much harder to do with a hatchet unless I had a helper or something to hold the chicken still.
To clean him I used my BK14 I started at the breast and cut a slit and pulled and cut the skin away with the feathers still attached. I worked down to the leg then up to the wing. The BK14 certainly isnt ideal for this, however it did a good job and just shows how versatile of a design it is.
Flipped him over and did the same to the other side. I cut the wings off at the joint and left them attached to the skin. The next pic is after the skin is all off the chicken. At this point it is still attached to the tail and the entrails. The skin feathers and wings are all hanging off the block out of the picture. Sorry.
At this point I made an incision and removed the entrails reaching as high into the chest cavity as I could to get the heart, lungs first. Like most animals it all came out very cleanly in one piece and I just had to cut a little connective tissue.
After this pic all that was left was to cut out around his tail and vent and cut the feet of at the joint.
Here is the chicken ready to get washed up in the kitchen. The meat seems to be quite a bit darker than store bought chicken. He is in the crockpot as I type this.
As far as the knives go the BK9 worked perfect to decapitate the rooster. The 14 was handy enough to do a good job, but left me wishing I had a BK15. If anyone has helpful suggestions for butchering chickens on a one at a time type situation I would love to hear them.
I've processed pheasant, dove, quail etc. but these will be my first home chickens... now, which knives to use...lol.
