phloydius
Veteran Member
With the wealth of knowledge here, I thought it might be good to capture some of it about dispatching & processing chickens for our table. I'm sure some here are very experienced at it, and I expect in the new couple of years it will become more common place if times are as difficult as they look like they may become...
I'm asking these questions because when searching these answers on Google, there seems to be as many opinions as there are sites that talk about them:
I'm intentionally not putting much information in the OP because...
** Graphic Content Warning **
This thread will likely talk about taking the life of food animals in as humane a way as possible, and there may be pictures and videos showing how to do this.
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I'm asking these questions because when searching these answers on Google, there seems to be as many opinions as there are sites that talk about them:
- What are your preferred methods of dispatching?
- If you scald, what temp do you recommend and for how long?
- How long do you keep in the fridge before freezing and/or cooking?
- Do you keep the skin on or off when processing?
- What are some of your favorite tools (with links if you have them)?
I'm intentionally not putting much information in the OP because...
** Graphic Content Warning **
This thread will likely talk about taking the life of food animals in as humane a way as possible, and there may be pictures and videos showing how to do this.
.
.
.
.
.
.
.
.
.
.
.