October 7th, 2012 – Chickens to the Freezer

Today we were grateful most of our chickens made it safely to maturity (unlike the 10 turkeys this year who all perished by deformed leg problems, storm, or dog).

Martin hauls the chickens to the killing cones, where I deftly make a cut on the side of the neck where they bleed out.

Next, it’s a few dips in about 150 degree water. The chickens are ready to scald when wing feathers pull out easily.

The chickens before the plucker spins.

About 30 seconds later, most of the feathers are gone.

Then the chickens go to a different pair of hands for cleaning and later cutting up into meal-sized portions.  I wouldn’t say it’s a particularly fun day, but it is rewarding have control of the chickens from chick to freezer  – knowing how they’ve lived and been processed.