Butcher Rooster

Discussion in 'Poultry' started by Simple Texas Guy, Jan 13, 2018 at 2:01 PM.

  1. Simple Texas Guy

    Simple Texas Guy Member

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    My mom culled 7 chicks out of her flock for me to start my own. 2 of them turned out to be roosters, and I don't need 2 for such a small flock. I'm pretty sure I could do a halfway decent job, but are there any tips and tricks to get it done quickly, cleanly, and most of all humanely?
     
  2. mreynolds

    mreynolds Well-Known Member

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    Its the way my father taught me but I use a hatchet. Cut off the head and hang them upside down to bleed out. He was always against wring the necks because they dont get to bleed out. There must be something to it because at the chicken plant they do it similar.
     
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  3. ladycat

    ladycat Chicken Mafioso Staff Member

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    After they bleed out, I skin them, never pluck. So much faster!
     
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  4. mreynolds

    mreynolds Well-Known Member

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    Same here.
     
  5. anniew

    anniew keep it simple and honest Supporter

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    a .22 to the back of the head/neck
     
  6. aart

    aart HOW do they DO that?

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    This might be more than you need to know if you are just slaughtering 1 bird,
    I do 4 at a time, extra cockerels and older hens. Took me a dozen birds before I got proficient. One of the most important things, IMO, is to rest the cleaned carcass for 48-72 hours in the fridge so rigor mortis can fully pass before cooking/freezing or meat will be inedible(shoe leather)

    Birds are gathered off roost at night and crated with water but no feed
    over a poop hammock to clear the intestine,
    tablespoon of scratch grains 30 mins before kill to make crop easier to find and remove.

    I use a cone over a 5gal bucket and slit the jugular/carotid,
    propane burner and 30qt pot for scalding,
    broom holders for plucking over a 30gal garbage can(see pic below).

    Walk thru the set up and procedure before the deed.
    Working alone I had 2 buckets, soapy and rinse, to wash if I forgot something in the middle.

    Read a bunch to decide what will work best for you.
    Lots of vids online and lots of posts in the meat birds section here.
    This blog showed most clearly where to slit throat,
    and how to remove anus without breaking intestine.
    http://ramblingredneckmom.blogspot.com/2011/04/how-to-process-chickens-at-home.html

    [​IMG]
     
  7. Alder

    Alder Well-Known Member

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    There is some good info on Youtube, but yeah - either chop off the head in one fell swoop, or use a cone and nick the neck so they bleed out.

    An older rooster is going to be tough as shoe leather. You'll be luck if you can get him skinned. ;) Even after a couple of days sitting in the fridge, I recommend a pressure cooker if you want to try to eat him.
     
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  8. Simple Texas Guy

    Simple Texas Guy Member

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  9. big rockpile

    big rockpile If I need a Shelter

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    Already way Old need to do something soon. Old as he is I would either Bake or Boil.

    big rockpile
     
  10. ladycat

    ladycat Chicken Mafioso Staff Member

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    An 8 month old rooster is tough and stringy.
     
  11. Simple Texas Guy

    Simple Texas Guy Member

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    Okay cheap as chicken currently is, I guess it will make a pretty decent meal for my dogs.
     
  12. arnie

    arnie Well-Known Member Supporter

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    a pressure cooker or canner .would make a tough rooster fall off the bone tender in about 20 - 30 min.s . deboneing and returning the meat to the broth along with veggies to cook together, will gain you some homemade soup or the meat can be covered in bbq sause ect. might as well enjoy the fruits of your labor .
     
  13. Simple Texas Guy

    Simple Texas Guy Member

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    Well it's a done deal now. Took way longer than I'd like to admit, but he's in the pot on the stove now.
     
  14. ladycat

    ladycat Chicken Mafioso Staff Member

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    Yes. Or you can just put it in a stock pot, bring to a boil, then let simmer for a couple of hours. That will do a fair job of tenderizing.
     
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  15. aart

    aart HOW do they DO that?

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    Congrats, but....