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.






















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