Raising and Processing Meat Chickens

In April, we got 25 chickens to raise for meat.  We bought Cornish Cross (also called Cornish Rocks) which are bred for quick growth, that is, for meat production.  They were ready for processing by the end of May.  We invited Pa Billy and Grandma Sharon over for a practice run with one chicken before we did more.  That morning, we separated one from the rest and left it in the shade with water but no food.  Abram constructed a cone from some of the left-over roofing metal, and we hung the chicken upside down in it.  We found that the opening was a bit small (and adjusted it for future use).  After we cut it's head off, we let it drain for several minutes.  Chickens really do move after they are dead.  

 Then we dunked it in water (about 160 F) until the feathers were easily plucked.  It took Billy, Abram, and me over 5 minutes to pluck it.  The boys

 and Grandma kept a bit of a distance.

 Abram cut around the cloaca and then around the neck, and we gutted the bird being careful not to pop the gall bladder.

 Owen was particularly impressed with the liver and talked about how good it would be.  I cut up the chicken into pieces - legs, thighs, wings, and boneless breasts which we put right on the grill.  (The back and remaining bones and breast meat was saved for making stock and chicken salad.)  The chicken was good (although not the best I have ever had).  The liver went into pate which Owen loved.

Abram and I processed 22 more the following weekend, and they are now in our freezer.  It was not an easy thing to do, but I am glad that we have taken this step.  We are omnivores, and I think we eat meat of necessity.  I am glad to have taken a little of the responsibility of raising and slaughtering the animals on which we depend for food.  I am glad that our boys were able to be near while we took on one of the most basic human responsibilities.