Butchering chickens is a big
problem to some people, what they know how to is eating chickens, that is all.
But this article will give you a step by step guide requires in butchering
chicken, not only that, how to make money from the process.
The reason I do butcher chickens is not for fun or entertainment. I
take this very seriously and I do it despite the fact that I care for my animals and dislike
killing them.
I choose to process my own chickens so my family has access
to clean meat that was raised and slaughtered as humanely as possible.
Now you can see it, in other hand
you might not be raising chicken and choose to be slaughtering chicken for the
process of making money.
What I am saying is that you are rendering service to
other people in an open place in which they must pay for you service. Either for
personal purpose or rendering service for other, the steps are the same
Materials requires on how to butcher chickens
The following materials are
needed for this operation, there is no way you can be slaughtering chickens
without the use of any of them.
These are heating sources like stove, gas
cooker or charcoal among others. Knives are also needed, water as well is
requires, cooking materials and some plastic materials.
With these materials
you can start your butchering process.
Here are the steps to follow on how to butcher chickens
Make hot water available
The first thing in this is the availability
of hot water, without this, the operation will not be underway. So here you
need heating materials as mentioned earlier.
Boil the water and allow it to be
on the heating element as you will be making use of it as long as you are
butcher chickens.
Get the chickens to be slaughter
Restraining cones (also known as killing cones) work great
for holding the bird in place while killing and they keep them in place if any
nerves kick in after the kill and the bird begins to jump.
This way you don’t
have a “chicken running around with its head cut off.
Complete guide on poultry production
Another way of butchering
chickens is cutting the head by placing it on wooden block and cut it off once,
this is the most common method in local places.
Now that you are through with
the killing process, you are on the right tracks.
Removing feathers on how to butcher chickens
This is where the hot water is
needed, how? Mind you the water must not
be too hot or too cool, too cool water will not allow the feathers to be
removed on time while too hot water will cause the skin to peal along the
feathers.
Here is where you spent more time on this process, what you need to
do is just dip the killed chicken in the hot water for about two minute, take
it out of the water and begin to remove the feather.
Before you know it you are
through with the process, these processes are caries out manually in many
cases.
I don’t worry too much about
getting all of the feathers off at this point. There will be time for cleaning
them off later.
It is important to work quickly so that the carcass is
disemboweled and cooled quickly. After plucking, give the carcass
another rinse and then hang it back up for evisceration.
Cut off the feet
At the joint of the leg, cut off
the chicken feet. You can save these to make a gelatinous broth or toss them, up
to you.
Cut your chicken in a butcher chickens process
Next line of action is how to cut your chickens to smaller units. As we
all know that one cannot cook chickens like that, therefore there is need to
cut them to smaller units.
Here you are to make use of sharp knife and a small
wooden block. You can start from any part, but as for me, I like to start from
the anus.
Take your butcher knife and cut around the anus. Pull out the anus
and make a larger cut to pull the intestines and organs.
Cutting from the
anus prevent puncturing the intestine there by not allowing the poop into the
chickens body.
Once the initial cut is made you
will see where the innards are and you can avoid cutting into them. Locate the
rectum leading up to the vent.
Use one hand to pinch of the vent from the
inside and use the other hand to cut around the vent. The back of the
vent will be attached to the inside of the body cavity with fatty tissue.
Be
careful cutting around this area.You will also need to pull the crop away from the skin under the neck of
the chicken. The lungs are a bit harder to locate.
You will find them nestled
into the rib cage in the chest cavity. Use your fingers to sweep them
from the rib cage.
Next you will pull out the heart. Rinse it off and place it in the
container with the other giblets.
Wash the liver and put it with the gizzard.
Package your chicken
Rinse chicken off again under cold water. I chose to freeze my chickens
whole to roast later. I used plastic produce bags that our wonderful local
grocery store let me have for free. Others have used plastic freezer bags.
If the meat is not allowed to relax, it will be tough. If you plan to
freeze the chicken, you can leave it in the refrigerator overnight or you can
freeze it right away.
Just be sure to pull the frozen bird out and let it thaw
completely before cooking it. I have had good luck with this method.
Conclusion
I butchered 20 chickens and it only took about two hours, now this is
where I make money from. On every chicken I butchered I collect 200 Naira, so
see what I made in two hours.
I just made about N 4000, so if you are in a good
location and butchering about 50 chickens in a day.
Good luck
