culling / butchering and me

[C Siena]

So we began with chickens 5/23 for food for our family and we enjoy animals. Reading about an elderly woman in south america, who could not go into a store, as she did not take the jab. A couple in Alaska town, (only 500 people But) who had to have their food delivered, due to not taking the jab. In '22, we decided be better prepared by canning a greater variety of food and thinking about livestock. We did not take the experimental jab and thought, this could happen to us.
So we began with chickens. Golly, we are enjoying them but I have realized, we don't need 25 more pets. I have butchered a roo last year. I needed to know I could do it (I had field dressed a deer in the past). With our latest hatch of 7, 5 were cockerels, we don't need that many, 1 would suffice. I had to make a decision. Yes, I have a couple favs But these are for our food. I thought about rehoming them but golly, We Pay for chicken at the grocer. I have decided to butcher in 3 weeks and eat. I have read so much here, and thanks to all, but these are for us to feed us. Eggs first but not to feed for 3 months and give away (these cockerels are mixed breeds).

This post is for those who may "feel" guilty for culling in this way but you have to ask yourself, why did you get chickens? Pets, a few would suffice. It was a hard...then not so hard decision, when I thought about Why we first began with chickens. We give them a good life, free ranging, treats, care, etc but we began for food for the family.
Thank you to all here who help each other learn.

 

[Mrs. K]

A couple of ideas to help. I bought chicken, cut my chicken and store chicken and mixed up the pieces... then you are not eating the red rooster so to speak.

But on the other hand - mixed breed roosters are not going to taste like KFC - much better in casseroles and soups. Resting them in the fridge and a pressure canner is very nice.

For my self, I am 65 and I do the butchering, either the broom stick method or slitting the throat has worked for me. However, I had moral support the first time I did it with my sister in law coming down. It ranged from nervous giggles, to getting it done and a bit of self pride.

I have found doing 2-3 at once is about my max. Even if I buy meat birds, I just do a few at a time. Works better for me, and probably better for my freezer.

Mrs K

 

[aart]

With our latest hatch of 7, 5 were cockerels, we don't need that many, 1 would suffice.

Slaughter them all and put them in the freezer......or can the meat and broth if you have the proper equipment and skills.
If you truly want to prep, you need to learn to store the food.

 

[C Siena]

Slaughter them all and put them in the freezer......or can the meat and broth if you have the proper equipment and skills.
If you truly want to prep, you need to learn to store the food.

We began to pressure can over 2 years ago and after 4 months, purchased a second canner to run 2 at a time. Meat goes on sale, we purchase as much as the store has. Chicken on sale last spring, $1.17# boneless breast, I bought 120# and went to work. Bone broth, homemade and canned. purchased beans in 50# bags, just wish they didn't take as long as meat.
Was I apprehensive the first time I pressure canned? yes, I did a trial run with water only , up to pressure and house intact. I was and am on a roll. We want at least 2 yrs. Also electric/solar generator and batteries.
A couple of family members said, we're coming to your place (acres w/woods and pond). I replied, If you bring food. One said I'll pay you, I told my brother, you can eat your money, we'll eat the canned food. My sister is buying a canner Friday (as I took ours to her home and showed her). Next week, I'm going over again to do there first run. We gave them jars, beans and some supplies. Now they are going to begin to store. I wasn't mean but I am not canning for 6 additional people.
I'm waiting longer than you do, until about 18ish weeks. Then sit in the fridge for 3 days, then into the jars.

 

[C Siena]

Slaughter them all and put them in the freezer......or can the meat and broth if you have the proper equipment and skills.
If you truly want to prep, you need to learn to store the food.

We began to pressure can over 2 years ago and after 4 months, purchased a second canner to run 2 at a time. Meat goes on sale, we purchase as much as the store has. Chicken on sale last spring, $1.17# boneless breast, I bought 120# and went to work. Bone broth, homemade and canned. purchased beans in 50# bags, just wish they didn't take as long as meat.
Was I apprehensive the first time I pressure canned? yes, I did a trial run with water only , up to pressure and house intact. I was and am on a roll. We want at least 2 yrs. Also electric/solar generator and batteries.

A couple of ideas to help. I bought chicken, cut my chicken and store chicken and mixed up the pieces... then you are not eating the red rooster so to speak.

But on the other hand - mixed breed roosters are not going to taste like KFC - much better in casseroles and soups. Resting them in the fridge and a pressure canner is very nice.

For my self, I am 65 and I do the butchering, either the broom stick method or slitting the throat has worked for me. However, I had moral support the first time I did it with my sister in law coming down. It ranged from nervous giggles, to getting it done and a bit of self pride.

I have found doing 2-3 at once is about my max. Even if I buy meat birds, I just do a few at a time. Works better for me, and probably better for my freezer.

Mrs K

We are a little older but our friend who is 83 does it and stood by me. I butchered, dressed and cooked it. A little tough but he was older and I did not let it sit in the fridge. Live and learn. I have arthritis in my hands, so will probably do 2 rounds of 2 then 3.

I smiled when I read: "It ranged from nervous giggles, to getting it done and a bit of self pride." Me too. I wanted to prove to myself that I could do it...and did.

 

[FunClucks]

If you head over to the Meat Bird Forum, not only do they have excellent advice on butchering, post-processing, chicken cooking (recipes optimized for home grown birds) and storage, they also have a number of threads on philosophies behind processing chicken, growing/storing our own food (birds, etc), homesteading, etc. Lots of great information and compelling personal philosophies and experiences shared there.

 

[MysteryChicken]

Chickens raised by yourself are the best. Just recently uploaded an educational video on YouTube on how to slaughter a chicken for people who are just getting started, or learning before getting chickens for meat purposes.

I haven't needed to Age/Rest mine for any amount of time as they never went into Rigor Mortis. Not entirely sure what I'm doing to prevent it, but I'm gonna keep doing it.

 

[FunClucks]

Chickens raised by yourself are the best. Just recently uploaded an educational video on YouTube on how to slaughter a chicken for people who are just getting started, or learning before getting chickens for meat purposes.

I haven't needed to Age/Rest mine for any amount of time as they never went into Rigor Mortis. Not entirely sure what I'm doing to prevent it, but I'm gonna keep doing it.

How do you do the deed? What is your technique? I've heard that can sometimes affect the duration of rigor mortis, like one technique can lead to very short rest times needed, while others don't. Interested to hear your opinions since you've had this experience.

 

[C Siena]

If you head over to the Meat Bird Forum, not only do they have excellent advice on butchering, post-processing, chicken cooking (recipes optimized for home grown birds) and storage, they also have a number of threads on philosophies behind processing chicken, growing/storing our own food (birds, etc), homesteading, etc. Lots of great information and compelling personal philosophies and experiences shared there.

Thanks, so much info here. I'll check out that forum.

 

[MysteryChicken]

How do you do the deed? What is your technique? I've heard that can sometimes affect the duration of rigor mortis, like one technique can lead to very short rest times needed, while others don't. Interested to hear your opinions since you've had this experience.

I bleed mine out. I use a kill cone.