A Farm to Table Thanksgiving and a Degree of Meat Independence

| 1/14/2016 2:11:00 PM

Jennifer Quinnbuckeye

As November approached I knew I’d need to eliminate a couple of young roosters from my flock. So it was time to add a new homesteading skill: butchering a chicken. Though I have Harvey Ussery’s book, The Small-Scale Poultry Flock, with its detailed, illustrated instructions on butchering, I didn’t feel confident tackling it on my own without at least observing it first.

So I prevailed on a friend who’s very experienced with this to give me a lesson.  The deal was, she would demonstrate the process with one bird and keep that one for her own use, then help me with the other one, which I planned to roast for Thanksgiving. My friend is one of the kindest, gentlest people I know, so having her in charge made it seem more okay to be engaging in this seemingly brutal act.

Here she demonstrates a cut:

Lynn demonstrates

... and I tackle the job of plucking a bird: