Having a backyard flock is a very satisfying adventure if you have the right mindset. Some choose to raise laying hens only and opt out of the butchering process but we raise our flock as a whole food source.
We do keep a part of our flock as egg layers and only harvest them once they have stopped laying.
Back to the topic at hand- butchering. This process is not for the faint of heart and I still have to leave the actual dispatching part to my husband as I find myself weepy every time still years later.
Killing your chickens should be quick and my husband prefers the traditional axe for a clean dispatch.
We set up our station with a processing table which has a clean water hose connected and a sink.A large pot filled with water is heated over our outdoor propane burner. It is important to note that you want the water to steam but not boil.
We fill a cooler 1/2 way with ice and cold water for cooling down and holding the butchered birds.
The process starts and proceeds one chicken at a time. We split the duties My husband dispatches and plucks and I clean up pin feathers and the innards.
STEP 1: Cut off head with axe and hang chicken upside down in a 5 gallon bucket until completely dead and bled out.
STEP 2: Completely submerge bird in hot water for 20-30 seconds.
STEP 4: At processing table use pliers or tweezers to pluck last of pin feathers.
STEP 5: Cut off feet & oil gland at base of tail.
STEP 6: Snip neck skin and remove trachea
STEP 7: Make a 2" T shaped slit at base of belly being careful not to puncture intestines or bowel.
STEP 8: Gently reach in an pull out innards take care not to rupture the gall sac close to the liver. If this happens your bird will be ruined.
REPEAT steps for all birds.
12 homegrown birds processed to yield:
1 whole roaster bird
2 spatchcock style whole birds
4 packs- 2 legs quarters
6 packs 2 breasts
2 packs breast tenders
4 packs 3 pc. thighs
4 packs 2 lb. wings
10 lbs. spinach & feta sausage links
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