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Chicken butchering

We butchered old birds 1st, to get the technique down.  The previous farmer left us with 14 chickens, we had no idea of their age.  We sold some and butchered some.
Emmi LOVES living on the farm, and everything involved.  This girl is not afraid to get her hands dirty.
We cooked one "old bird" and it was tough, so the others will be used for broth,and maybe chopped up for casseroles.
A few days later, we butchered 8 young roosters.  They were a good size, averaging 5lbs when ready to go to the freezer.
Emmi got the birds from the pen, and put them in the cone, DH did the dirty work.  Once dead and drained, I put them in the hot water and plucked feathers.  Emmi washed them and passed them on to DH who gutted  (for lack of a proper term) the birds.  
Each bird could be done in about 15 minutes, but prep and clean-up time totaled about 2 hours!
Once done, we cleaned all surfaces, with bleach, and scrubbed the floor with a commercial cleaner.  I don't know if we can ever produce enough chicken to stop buying it from Wh*le Foods altogether, but it's a start.
For now we hope to raise enough chickens for roasting, we use 4 a month.  And we will continue to buy thighs from WF.  But DH pointed out, when we have a cow, pigs, fish, and rabbit in the freezer, we won't be cooking as much chicken as we do right now.

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