October 2, 2011 – Getting Ready to Fill the Freezer with Chicken

Here’s the scene the before the chicken butchering commenced.  We’ve now done it enough times that we’ve got it down pretty well.

The line starts in the distance where the chickens are first hung upside down and bled out, then brought to the scalder, then the plucker, then the eviserating, and finally a couple of cold rinses before they are later either washed and bagged whole or cut up.

one year ago…”Chicken Butchering”

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