You never want to use a dull knife as it can cause inhumane suffering. If you’ve chosen to slit the chicken’s throat, you’ll need a sharp knife that was intended for processing chickens. Whether you’re dispatching with a hatchet or using a knife to cut the carotid artery, you’ll need a cone to place the carcass in to allow the blood to drain from the body. In this situation, you’ll place the chicken’s neck between two strategically placed nails on your chosen chopping block, and in one swift movement, you’ll remove the head from the body. The old-fashioned way of dispatching a chicken is the good ol’ chopping block. With that being said, here are a few options to consider: Hatchet and Block What you use to dispatch your chicken will depend on your personal preferences. Poultry processing cones come in handy whether you’re beheading chickens or cutting the carotid artery because it not only holds the chicken in place while dispatching, making for easy handling, it also provides a place to put the carcass.Īt the same time, the blood drains from the body. They’re also useful for containing stray feathers, byproducts (like chicken legs), and putting the entrails into.ĭesignate certain containers for waste, food for consumption, or byproducts that can be used in things like dog treats, for example.Īnd if you’ve got dogs and barn cats licking their chops as you process your flock, you’ll want to ensure everything is secured and out of reach so you can dispose of waste properly. These items will come in handy when draining blood to catch it and keep the area clean. You’ll find that the more buckets, trash bags, and bins you have on hand, the better, especially if you have a large flock. It might be handy to have a sterilizer on hand if you come across an unhealthy bird or drop your tools. You can purchase sterilizing machines or sterilize your tools on your own. So you’ll have to clean your tools and wash your hand between birds. When you gut your chickens, you’ll quickly learn to be mindful of the entrails as you process your birds.Īccidentally cutting into these organs will contaminate the meat. You’ll need disinfectant to clean all areas in which your processed chickens contact to protect the health and safety of those who consume the meat.Īdditionally, sanitizers and soaps are good to have on hand to wash up between chickens (especially if you’ve come across a chicken that was unhealthy and can not be consumed). You can keep it in a cooler at your processing station. You will use ice to chill birds after dressed, and you may use it to regulate the scalder temperature. It should not pass through a garden hose either, as they aren’t considered appropriate for food processing. It should also be potable water in that it comes from a private well or city water. So, if you can, try your best to be as close to a clean water source as possible. This is done to cool them down after scalding and store them while you work on the rest of the flock. To wash the carcass once de-feathered and soak it in, you move on to the next chicken.To run a plucker (if you’ll be using an automatic plucker).Scalding the birds (if you’ll be de-feathering them with a scalder).Cleaning and washing your hands, knives, tools, and the birds.While it’s ok for you to have water in buckets carried to your procession station, it’s even better if you can set up your station next to a fresh, running water source.Įspecially if you’ll be using a commercial plucker…more on that later. But first and foremost, you’ll need access to water. We’ll get to the interesting equipment later on. So dig in, mark it all on your shopping list, sit back, and watch all the YouTube videos you want on the many different ways to process your chickens.ĭon’t worry. The last thing you want is to be running around like a chicken with your head cut off, pun intended, while you have a chicken with its head cut off in your hands looking for a poultry cone. Having all of these tools set up and ready to go will allow you to focus on how you’ll be handling your chickens. This list is a complete guide of everything you’ll need to have ready and set up on judgment day (for the meat chickens, of course). It’s important to be prepared and have all the processing equipment ready before the butcher day arrives (and trust me, it sneaks up fast!). Now you’re looking forward to poultry processing day.
#BROOMSTICK METHOD CHICKEN HOW TO#
You’ve done your research and know exactly how to raise the perfect broiler. So you’ve decided to raise and process your own meat chickens. De-feathering Poultry Processing Equipment.Poultry Processing Requires Fresh Water.