More Butchery

Another round of butchery occurred at lunch today. Our young rooster was becoming a menis to the younger egg layers, “John Snow” our other rooster and the preteens, so the decision was made to end its reign of terror.  I did things a little differently this time around:

First was to cage him (only time our birds are ever caged) for a day and half with only water  (this way he got cleaned out and stayed hydrated)

Caged bird for only a Day
Caged bird for only a Day

I also spent $35 (discounted Amazon price, think it was originally $100) on an entry level field dress set. Which comes w diff cutlery, kitchen sheers and a cutting board. I also purchased a set of gloves for the sole purpose of butchery. They are Kevlar and rubber.

Knives, gloves and cutting board
Knives, gloves and cutting board

The third thing I did differently was stabbing the brain (read this in a butchering book, suppose to lossen feathers) threw the beak after the slicing the neck to drain the blood (I’m still working out a good kill cone stand).

Drain das blood and puncture the brains
Drain das blood and puncture the brains

The last change made was to boil the water to a higher temp 180. I then brought the pot downstairs and outside on the table. I assume it probably cooled down to 160-170. But from that point I submerged the rooster in water 3x and shook. The feathers came right out, I was finished in under 10mins.

easiest plunking to date
easiest plunking to date

When I started to butcher, the bird starting honking so of course being a classy fella and all I had to catch it on video…

That’s it for now. I am working on a few things around the yard (rustic tree benches, retaining walls and general landscaping to name  a few) I will post once those projects get finished up.

 

That’s it for now, cheers!

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