Beekissed
Garden Master
That wasn't mine, Red, just my favorite ones from the YT. I process mine 4-5 each day until they are done, pausing long enough to can up the ones I have killed to make room for more. It's not a race, but a process, so I don't get too worked up about going fast or anything...I just plod along real steady like.
A quick, clean kill is a good thing and something I've been practicing and researching for many a long year. Forty years ago I started out using a chopping block and axe, but I've since progressed to the hands free bleach jug killing cone setup...it's cheap, it's effective and it's quick. It makes for a more calm, cleaner kill than the block and axe of days gone by and I like it best of all.
Recently I found a skinning method I really like the most, as well, and it has shaved a little time and effort from my process, so it's of value to me to always be learning and searching for better, more ergonomic ways to accomplish an old task. Especially now that I'm older and arthritic in a lot of joints...easy is a good thing.
In my neck of the woods I AM the "professional", so there's really no one to delegate that job to. Everyone I know has long forgotten how to kill and butcher out a chicken, if they ever even knew in the first place.
I'm doing 4 cockerels tomorrow and will be refreshing my middle son's skill set on butchering chickens at that time. He attempted to help me on Saturday morning and it was a real hoot...he burst two bowels and two bile sacs. Finally he conceded the fact that he didn't "know" how to kill chickens like he thought he did and will be learning it all over again tomorrow.
A quick, clean kill is a good thing and something I've been practicing and researching for many a long year. Forty years ago I started out using a chopping block and axe, but I've since progressed to the hands free bleach jug killing cone setup...it's cheap, it's effective and it's quick. It makes for a more calm, cleaner kill than the block and axe of days gone by and I like it best of all.
Recently I found a skinning method I really like the most, as well, and it has shaved a little time and effort from my process, so it's of value to me to always be learning and searching for better, more ergonomic ways to accomplish an old task. Especially now that I'm older and arthritic in a lot of joints...easy is a good thing.
In my neck of the woods I AM the "professional", so there's really no one to delegate that job to. Everyone I know has long forgotten how to kill and butcher out a chicken, if they ever even knew in the first place.
I'm doing 4 cockerels tomorrow and will be refreshing my middle son's skill set on butchering chickens at that time. He attempted to help me on Saturday morning and it was a real hoot...he burst two bowels and two bile sacs. Finally he conceded the fact that he didn't "know" how to kill chickens like he thought he did and will be learning it all over again tomorrow.
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