Post by Deleted on Jul 13, 2012 16:33:06 GMT -7
Once the birds are dressed out and cooled, it is time to process them for freezing, canning, drying, etc. I am freezing these birds for now, but will be cooking and canning a few of them at a later time, when things are not as hectic around here. I did this part of it myself, but its the easy part, and it was peaceful and I took my time from 11pm to 2am.
this is a chicken before scrubbing the scorched feathers off...
I use a plstic scratcher for nonstick skillets and scrub the birds under under cold running water to remove the burned areas. This is what it looks like...nice and clean.
Slice around the thighs on both sides so the legs quarters will lay loose like this, only attached by the hip joint...remove them at this joint, leaving the full back in tact.
Split teh side so the back is seperated from the breast and wings, I go up the sides like this, then pull the back over and cut at the breastbone.
I clean the back up, removing the lungs and any left over parts hanging on. I find the soaking in ice water inflates the lungs making them easier to remove, where trying to remove them during the butchering process is harder and messier.
Wash both pieces thoroughly and remove any unwanted innards that may be attached.
I split the breast down the middle. Carol likes smaller pieces and no grissle. I like the grissle, so I make one piece slightly bigger. I leave the wings attached, but remove the wing tip and give them to the barn cats.
This is the quartered chicken...innards go in seperate bags.
I place these in a ziplock freezer bag, then inside a plastic Walmart type bag, then wrapped inside waxed freezer paper and taped shut. Labeled with a black sharpie with the contents and date on bothe the ziplock bag and the outside of the freezer paper. I keep them in ice cold water during the processing and freeze them immediately. When processing for the group, I use a whole bird, for myslef, 1 bird will make 4 packages. I include the full back in the packaging. it adds lots of flavor to broths, and has meat to offer for the eating.
There are several ways I process chickens, but this is the fastest and easiest.
this is a chicken before scrubbing the scorched feathers off...
I use a plstic scratcher for nonstick skillets and scrub the birds under under cold running water to remove the burned areas. This is what it looks like...nice and clean.
Slice around the thighs on both sides so the legs quarters will lay loose like this, only attached by the hip joint...remove them at this joint, leaving the full back in tact.
Split teh side so the back is seperated from the breast and wings, I go up the sides like this, then pull the back over and cut at the breastbone.
I clean the back up, removing the lungs and any left over parts hanging on. I find the soaking in ice water inflates the lungs making them easier to remove, where trying to remove them during the butchering process is harder and messier.
Wash both pieces thoroughly and remove any unwanted innards that may be attached.
I split the breast down the middle. Carol likes smaller pieces and no grissle. I like the grissle, so I make one piece slightly bigger. I leave the wings attached, but remove the wing tip and give them to the barn cats.
This is the quartered chicken...innards go in seperate bags.
I place these in a ziplock freezer bag, then inside a plastic Walmart type bag, then wrapped inside waxed freezer paper and taped shut. Labeled with a black sharpie with the contents and date on bothe the ziplock bag and the outside of the freezer paper. I keep them in ice cold water during the processing and freeze them immediately. When processing for the group, I use a whole bird, for myslef, 1 bird will make 4 packages. I include the full back in the packaging. it adds lots of flavor to broths, and has meat to offer for the eating.
There are several ways I process chickens, but this is the fastest and easiest.
