Chicken Butchering

My friend Tess raised some meat birds this spring. We butchered them a couple weeks ago. She had three hens and a rooster. They were only a few months old and were already huge. They were so big that they didn't move much and when they did they waddled. The rooster was terrifyingly big. I was scared of him. I was happy that Tess was the one to grab him from the cage. It was a fine trade off for me to be the executioner.

Neither of us had killed or butchered chickens before so I did some research online. Two sources were particularly helpful. WARNING: Both these links show graphic bloody chicken death in picture or video form. The first had very detailed pictures of the whole process from killing to cutting the meat into pieces. We decided that we wanted to skin the chickens instead of plucking because we thought it would save time and energy. We were right. To get information on skinning I found a video on youtube.com. I assumed that the people in this video were interested in efficiency more than using the whole bird because they discarded some parts that were worth keeping such as the organs and neck.

Most of the sources I found showed people using a metal cone to secure the chicken upside down so its neck could be cut and it could bleed out without flapping its wings about. I wasn't able to find one or build one of my own. Instead I held both legs in one hand as Tess held the head and a wing. With my free hand I slit the artery under the jaw. Inevitably the birds flapped about a bit as the blood drained out. After we were sure they expired, we hung them up to finish bleeding.



We each butchered two chickens. Tess gave me the rooster. Fully cleaned and gutted he weighed in a 11 1/2 lbs! Almost as big as a turkey. You can see in the picture below how big his body was.



Tess began the skinning process the same as with any animal.


In this picture both of us cleaned our second bird.


The rooster fully skinned and gutted. Keeping the neck on made it easy to carry and rinse off with the hose.


Killing something is never easy to do emotionally and I was nervous about it. It was especially challenging to kill at close range and hold the animal as it died. Now that I know I can handle it, I plan to raise some meat birds next spring. I really like the idea of eating meat that I am responsible for from egg to oven. I'll probably buy baby chicks, but "egg to oven" sounds better.

So far I shared one delicious baked chicken breast with a friend. My roommate and I grilled up two legs and I made some stock from the carcass including the neck, hearts and livers. Its probably not the best season for chicken stew but I'm going to give it a try anyway.

Pig Roast, Butchering and Stone Weapons Test

This is a very late post. This event actually took place at the end of May. My brother organized a pig roast at my place the week before his wedding. We had never roasted a pig before but my brother researched how to do it online.

We started Friday night by digging a pit in my backyard in the rain. With three of us it didn't take too long. We then lined the pit with scrap stone counter top slabs and added additional rocks to the bottom.


Early Saturday morning we started a fire in the pit. We let it burn for 2-3 hours to make sure the rocks were red hot.


While we monitored the fire, our friend Jason acquired the pigs. They were freshly killed and cleaned that morning. The pig we bought for roasting weighed about 80 lbs.


We stuffed it full of meat and vegetables. On the right side of the picture there is a chicken stuffed with a Cornish game hen stuffed with garlic. We also had squid stuffed with carrots and bison sausage. Other people put hot rocks inside the pig to help cook it thoroughly, but I think they might be wasting space where other food can go.


After we stuffed it, Jason sewed it up and then we wrapped it in foil and chicken wire. The foil was mainly to keep it clean and moist. The chicken wire helped keep it in one package when moving it.

Once we had it all prepared, we shoveled some dirt on the fire to put it out and create a level surface to rest the pig on.


Then we laid down freshly cut grass as another barrier against dirt. On top of that we laid the pig.


More grass on top.


Then we shoveled dirt on top to seal in the heat. We continued to add dirt where ever we saw steam escaping. We allowed the heated up rocks to cook the pig for about 7 hours.


When we removed it, we were very pleased with the results. The pig was completely cooked. Because there was no direct flame and all the moisture was trapped, the meat was very tender and juicy.


The other meat and vegetables inside were also pretty well cooked.


A slice of squid stuffed with carrots and bison sausage.


While the pig cooked for 7 hours, we butchered a 330 lbs pig. We strapped its legs to a long pole and four of us carried it over our shoulders like you would see in a movie. We rigged up a tripod with some long logs and hung it for butchering.


Before we started butchering it we tested some primitive stone weapons. My brother wanted to test the effectiveness of the Macuahuitl he made. A Macuahuitl is a wooden sword lined with flakes of obsidian. According to written accounts by one of Cortes's men, an Aztec warrior cut off the head of his horse with one.

Because the way pig was situated, he had to kneel to take a swing. He also had to be careful not to hit the tripod. Despite the less than ideal positioning, his first swing cut through to the bone. A few more swings and some sawing removed the head. The Macuahuitl is truly a deadly weapon and I imagine it could decapitate a man without too much trouble.


Next I gave it a thrust with my obsidian spear being careful not to damage the precious bacony parts of the animal.


Despite the tip being dull it penetrated pretty deeply without too much effort.


Andrew K shot my dacite pointed arrow and to his credit struck home on the first try despite the low quality of its construction.


Like the spear, the arrow penetrated pretty deep.


After our weapons testing, Jason led the crew in butchering the pig. Most of the meat went towards making bacon. Since then I've tried a few slices and it is delicious. There will definitely be more pig roasting and butchering in the future.

New Chicken Coop

The chickens I bought two months ago have gotten pretty big. Too big to keep in a bin in the house. They are still too small to put out with the big girls though so Sunday I finished building a new coop for them. I found a design on backyardchickens.com that was pretty easy to build. I scaled it down 25% to make the footprint 3'x3' and made several other modifications.

http://www.backyardchickens.com/web/viewblog.php?id=3951-2StoryCoop

This smaller size made it impractical to have a ramp lead from the bottom level to the top so I put in a ladder instead. The birds can actually just jump from the ground up to the top level. It took a couple days for the birds to learn how to go up and down. I had to move one from the bottom back up to the top because it couldn't figure it out and it was starting to get dark.

I added a built in feed holder. It allows me to dump a bunch of feed in and forget about it for awhile. The lid is slanted so the birds don't sit up there and poop on it.



I had intended to add a pretty big run, but realized I didn't have enough chicken wire. Instead I built a small run that adds another 3'x3'. In total it is way bigger than the bin they were in. It will be easier to expand the run if I want. I just need more chicken wire. In the picture below you can see the older ladies coming over to check out the new birds for the first time.



At the back of the run I left a movable flap of chicken wire so I could get to the water bucket. It is held firm with two rocks.



In the larger coop I finally installed the waterer that is gravity fed from my rain barrels. The valve opens when the weight of the water in the dish is too light. With a 55 gallon barrel dedicated to this water source, I essentially don't have to worry about water for my chickens except for when the temperature is below freezing.



The new coop has another use. If I decide to get a rooster and raise chicks, I can use this additional coop to isolate a mother and her chicks. I imagine I'll have to make some improvements to it to make it cozier, but the hard work is done.

New Chickens

I stopped at the store on my way home tonight. I meant to run in quickly to grab some more egg cartons. I had forgotten to pick some up a few days earlier when I bought feed. I decided to check out supplies for raising chicks. I was surprised to find the aisle lined with feed bins full of baby hen chicks. I bought three Rhode Island Reds and two Leghorns. They were only about $2.50 each. Together with the gear and food, the total was $60. In my excitement I forgot to buy cartons. :)

The little ones chirped all the way home and haven't stopped yet. I put them in a plastic bin and they seem to be doing well so far. The infrared heat bulb kind of distorts the true color in the pictures below. The light colored ones (Leghorns) should grow up to be white, while the darker ones should be a reddish brown when full grown.







Leghorns


Rhode Island Red


On a sadder note I found one of my birds lying dead in the front yard Sunday night. I believe it jumped over the porch rail and Ace attacked him. He had been waiting for the chance since I first brought the chickens home.

This Is What Healthy Lungs Look Like

Last Saturday my friends and I butchered a bison. Most of the pictures are similar to the first two times we did it so I don't have anything new to say about it. My friend did capture this interesting video of me. I learned this trick from my friend Tony.