Gutting a chicken - brilliant link for you.

[Munch]

We are 'doing' the boy tonight.

Our first one. We have been quite apprehensive about the gutting (more so than the killing!)

I have found this link that has really helped put my mind at rest and explains things clearly with great pictures.

I thought I would share it with anyone else that maybe a little uncertain about things.

How to Butcher a Chicken

Hope it helps

[Suechooks]

I've found "a man what does"! He'll slaughter and do all the gory bits for £3.50 a bird. Makes it much easier for me and haven't got to get rid of all the guts etc.
Hope all goes well for you!

[Munch]

Thanks Sue, I dont have a "man that does" but by the end of it I hope I have a "man that did" lol

[Suechooks]

What did you do about those eggs Munch?

[Munch]

I have just bunged them in the inccy and hoping for the best. If I remember rightly the last lot were very similar and we got 3 from 6 so fingers crossed.

To be honest it was a do or die situation. Either chuck them away or see what happens.

If they are bad I will contact the seller again and explain what I think the problem was so they know for the future.

I am guessing I will know more in about 6 days when I candle them.

In other news!!!......

We were going to dispatch our first chook today but bottled again.... it will have to be tomorrow now! (we also didnt have much time this evening as we are cooking a massive roast with all home grown veg! )

[Suechooks]

Think I'd have done the same Munch! A lot depends whether they've been stored the right way up. I had one lot sent though the post which were definitely upside down!
Good luck with the dispatch. I know I'd bottle it every time and my OH won't even eat them if he's seen their faces!( I can do it in an emergency though)

[jessmorris]

I have just bunged them in the inccy and hoping for the best. If I remember rightly the last lot were very similar and we got 3 from 6 so fingers crossed.

To be honest it was a do or die situation. Either chuck them away or see what happens.

If they are bad I will contact the seller again and explain what I think the problem was so they know for the future.

I am guessing I will know more in about 6 days when I candle them.

In other news!!!......

We were going to dispatch our first chook today but bottled again.... it will have to be tomorrow now! (we also didnt have much time this evening as we are cooking a massive roast with all home grown veg! )

Bin there Munch..I have to have a nip of 'killing' brandy, the same pair of gloves, the same stick and the same piece of baler twine before I cull as I'm very new to it. the first time is the worst, partly because it IS a big step, and partly because you don't know what to expect1

GOOD LUCK!

jm

[Snadger]

I was going to roast my spare cockerels on summer BBQ's. Problem is we've had no summer!

(Thats my excuse for NOT dispatching them, and I'm sticking to it!):o

[Munch]

Well the deed is done. Stella helped my husband do the kill, and Miss Artois helped me pluck!

I do have to say my fingers are sore from plucking now, but we now have a headless chicken, (dont ask ) hanging in a black sack in the basement ready to follow the steps on the above link tonight.

Can I just ask.....

Our cockerel seemed to have been all leg and no breast.....

Is that because he was practically free range?

[chris]

I seem to remember RH saying that you want to give them space, but not TOO much space.. What method did you use to cull? I'd like to do this, perhaps in the future when our little one is a bit older.. I won't have a problem with culling them, it's more so the gutting of them that I'm a bit unsure about!

[Munch]

Chris.

My husband used the broomstick method, he was absolutely sure about the fact he wanted to wring it neck has been for months, until last night! I think it is the best method specially for beginners and big birds.

As for the gutting of them, that is exactly where my husband and I have had "issues" and he is a chef and deals with meat all day long! When I found the lick above, we both read it from top to bottom and now, especially I, wont have too much of a problem. It explains things so well it has put my mind at rest. However I have not done it yet!! I will let you know tonight

[chris]

Ooh right, I thought you gutted then hung. I've not read it yet though, may do now

[Munch]

From what I have read, and been told, you hang then gut, adds to the flavour.

I hope!!

[OverWyreGrower]

Yup, hang with all the bits still inside....

[jessmorris]

...you can also 'brine' the birds for a while before roasting. You immerse them in a bath of salty water - it helps to tenderise them.....