Mother's Day 2016


| 5/10/2016 1:44:00 PM


Tags: Chickens, Butchering Chickens, Robert Pekel,

Robert PekelI had a productive day planned for Sunday; unfortunately I forgot it was Mother’s Day. Fortunately my wife’s a trooper. The good news was the whole family was able to get together. The bad news was I had the day scheduled to butcher chickens.  My wife does love bringing the family together and she enjoys raising chickens, but butchering on Mother’s Day wasn’t my best idea.

Butchering chickens can get a bit intense. Plucking feathers can get old. It’s one of those jobs that can’t wait until tomorrow once begun. The best way to tackle the butcher day is with teamwork. There were seven of us to do the job. My wife, daughters, and soon to be daughter-in-law (I think, maybe not after butcher day), did what I call the fine-tuning. This means getting off all the pinfeathers to the point the bird is feather free. It is is a tedious job and they do it well. It’s fun to listen to them laugh and carry on throughout the process.

My son and son-in-law scald and do the quick pick, which is stripping the bulk of larger feathers off in handfuls. They then hand the chickens over to the girls for the fine tune.Before the boys can scald and quick pick some has to do the nasty job of the kill. My method has evolved to what I feel is the most merciful option to end their life, which is to use a chicken cone.

A chicken cone to designed to hang the chicken upside down with its head and neck exposed through a hole in the cone. Hanging a chicken upside down somewhat pacifies the bird. I guess you can all figure out what happens next. It is a quick, and clean system that is as painless as possible for the bird.  

The chicken cone



Scalding and quick pick area






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