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Processed 28 Chickens Today


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#1 daytime dave OFFLINE  

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Posted November 14, 2014 - 07:51 PM

I just got back from my parent's where the neighbors and I processed both groups of dad's chickens.  Their neighbors are both in their eighties.  I catch, dispatch, scald and take the feathers off.  She disembowels them with her husband helping.  

 

The day started out with the hose being frozen.  Dad had filled the scalding tank last night so it would be ready by morning.  It went below freezing in the night.  The Craftsman rubber hose was fine, but the cheap section of poly was frozen.  That made carrying the water my job.  My back is paying for it now.  

 

After some nice hearty stew that Mom made for us, the neighbors took what they wanted and I further processed ours.  I take the wings, legs and thighs and necks off and place them in the carcass cavity.  The whole bird then fits well into a one gallon freezer bag.

 

Clean up was easier as during an hour of sun, the poly hose unfroze.  I made sure to run water through it once an hour.  Dinner and home.  I soaked in the tub for a bit as everything ached.

 

I only got time to take one photo.  It's of my trusty Buck 110.  It did in all 28 and was still holding a good edge.  I use a set of Ontario Old Hickory's for the butchering part.  They were not as sharp after all 28.

 

20141114_113501.jpg


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#2 tater195 OFFLINE  

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Posted November 14, 2014 - 07:56 PM

I have only done a few at a time. I cant imagine doing 28. I guess its like cleaning a bunch of fish, once you get rolling and get the system down, you can crank them out pretty quick.


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#3 KennyP ONLINE  

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Posted November 14, 2014 - 08:01 PM

I'm ready for some fried chicken about now!


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#4 Gtractor OFFLINE  

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Posted November 14, 2014 - 10:20 PM

Were they Original Recipe or Extra Crispy?   :poke:

 

My folks still butchered when I was knee high to a grasshopper so I remember them running around after their heads were removed. 

Used to get a real kick out of that.

OH and the smell when the hair was singed off!    :(  

The meat is sooooo much better than the slime they sell in stores now-A-days........


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#5 Bill56 OFFLINE  

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Posted November 14, 2014 - 10:22 PM

I'm ready for some fried chicken about now!


Me too!!!
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#6 tater195 OFFLINE  

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Posted November 14, 2014 - 10:29 PM

Do you ever get creative and do anything like chicken brats, sausage or jerky?

I guess 28 chickens split 3 or 4 ways isnt enough to get burnt out and its hard to beat a good fried chicken and chicken noodle soup.


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#7 Kmac1 OFFLINE  

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Posted November 14, 2014 - 10:59 PM

I remember doing that as a kid and do not miss it at all. I can still remember the smell of the feathers. UGH
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#8 tater195 OFFLINE  

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Posted November 14, 2014 - 11:06 PM

chicken nuggets have a different meaning after that too


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#9 tater195 OFFLINE  

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Posted November 15, 2014 - 12:00 AM

Just had to add this...

"I have been running around like a chicken with its legs cut off" - Sy Robertson

He's got some good ones


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#10 Texas Deere and Horse OFFLINE  

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Posted November 15, 2014 - 01:30 AM

Dave, it sounds like a busy day. We used to put up 30 to 40 in a single day when I still lived at home and boy I really hated that job, but the chicken and dumplings were worth it. :thumbs:


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#11 toomanytoys84 OFFLINE  

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Posted November 15, 2014 - 08:22 AM

fresh pan fried chicken!!


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#12 daytime dave OFFLINE  

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Posted November 15, 2014 - 09:54 AM

Were they Original Recipe or Extra Crispy?   poke.gif

 

My folks still butchered when I was knee high to a grasshopper so I remember them running around after their heads were removed. 

Used to get a real kick out of that.

OH and the smell when the hair was singed off!    frown1.gif  

The meat is sooooo much better than the slime they sell in stores now-A-days........

 

I use killing cones.  I bleed them out and that is supposed to be better for the meat.  One got out of the cone before I had gotten to it and I did have to chase that one.  I almost chased it with the 12 gauge, but I netted it without too much fuss.  And yes, the meat on homegrown chickens is no comparison to grocery store chicken.

 

Do you ever get creative and do anything like chicken brats, sausage or jerky?

I guess 28 chickens split 3 or 4 ways isnt enough to get burnt out and its hard to beat a good fried chicken and chicken noodle soup.

 

I usually make chicken and gravy after simmering a chicken all day.  Sometimes I make coq au vin.  These were old hens, so they need to cook almost all day to tenderize.  


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