So here is the chicken situation: we got 40 chicks, raised them, kept the hens for egg laying and processed and froze the roosters. Well, almost all the roosters: we kept one for breeding. His name is Lucky. Believe it or not, all of this went exactly according to plan. Well, almost exactly.
We figured a “straight run” of chicks – a chance mixture of both sexes – would come out close to a 50/50 mix. But no. Once they started to grow out of fuzzball stage, we started sorting them out and we found we had 12 females and 28 males! Yikes!
That was a little more processing than we had counted on. And fewer egg layers than we’d hoped for. The other monkey wrench was our trip to Hawaii: we had it scheduled the day after the chickens turned 15 weeks old. I read that our type of chickens, Barred Plymouth Rocks, should be processed between 15 and 20 weeks old. But I didn’t want the pet-sitter to have to deal with an unruly gang of fighting, crowing roosters. So, they all had to go – way ahead of schedule.
We learned how to process from very nice strangers who responded to my request on an online chicken forum I belong to. I asked anyone in the greater Bay Area if they wouldn’t mind teaching us how to process, and, by gum, someone offered! So, in November, we drove two hours to help people kill, pluck and eviscerate their chickens. We actually had a great time and even Sarah helped pluck!
So, when it was time to do our own, we had some idea what to do. Turns out processing chickens is slow work, so we took them in batches. One day we did three, the next time we did six, after that we did eight, then just two (taught someone else how!), and finally finished with another batch of eight.
Here’s the rough idea: catch a roo, hold him by the feet so he is upside down (it calms them), put him in the “killing cone”, slit his throat and let him bleed out, wait for the shaking to stop, cut off the head (he is already dead), dunk in 145 to 150 degree water a few times, hang by the feet and pluck. Then remove feet and neck and eviscerate CAREFULLY. This takes some time. Plucking takes some time too.
Equipment we used: a metal cone for killing, a wheelbarrow of straw to catch the blood, a propane burner and lobster pot for dunking (and a thermometer), a rope with slipknot for the plucking area, an outdoor sink for our evisceration station, a cooler with ice for finished chickens, and VERY SHARP KNIVES. We also bought a good vacuum sealer for sealing up the chickens before freezing them.
One thing we learned about freezing the chickens is that they need to rest in the refrigerator for three days before freezing, to go through rigor mortis. So, you can either process a chicken and then immediately cook it (before rigor sets in) or wait the three days and freeze it. So far we ate five fresh, gave one away, and froze 21. That might sound like a lot of chickens in the freezer, but keep in mind these were processed quite early, so they’re little. But they’re still yummy!