I called Holly to set a date to process the chickens. It’s not hard at all, she said. Once you see how we do it, you and Bob can do it at home next year. I’m thinking, or not. They have an efficient outdoor set-up with a professional scalding tub, a plucker, and a stainless counter and faucet that drains into a 5-gallon bucket. I took lots of pictures, but had no computer card in my camera… so I don’t have to sort through 100 scenes of butchery, and you don’t have to see any either.
Suffice it to say that in the morning my chickens looked like this,
in the evening they looked like this, and in between wasn’t horrible at all.
Their carcasses looked so angular to me that I bought an all-natural chicken from the store for a side by side comparison.
These chickens both weigh about 3 pounds, but mine is over 11 weeks old and the grocery one is probably 8 weeks max. My chicken has yellow skin from eating bugs and grass, it’s legs are much bigger,
and my birds have no breasts. Literally.
I raised Light Brahma chickens, an heirloom variety, because they were supposed to be the friendliest and calmest. I chose a meat bird based on temperament, and I ended up with 18 leggy, breastless birds.
This is Caravaggio’s <Supper at Emmaus> from 1601
and this is the chicken they’re serving.
Oh my Lord I’ve raised Caravaggio’s chickens.
think I’ll go to the nasty store and buy me some Purdue chicken, although I’m sure your chicken tastes better! Will you raise a meatier bird next year? Will be waiting for your yummy receipes. Have a nice weekend.
Wow, I’m surprised of the differences between the two. Thanks for the comparision shots. It makes me wonder what the store bought chickens were fed and if they were just stuck in small cages with no exercise.
It avoid the no breast issue next year. Pen your birds up 2 weeks before butchering and free feed up the wazoo. even one week if you want to, can help.
as they grow excrise is important BUT towards the end coop time is important.
also what feeds were you feeding? You can also try a cochin and buff orphanington next year, but egg and meat.
Haha, that last part’s funny!! Caravaggio’s chickens indeed.
WOW!!!! You did it! you go girl! I wouldn’t care one bit about no breast. who wants yuckie ole dry white meat.
I want to see it done.
I’m very interested to hear a taste/texture comparison, given the distinct differences between the morphologies of the birds…:)