Processing Your Own Meat Chickens Explained

[@ODriscolls]

If you're interested in another processing vlog you can check out the one where we process the pigs and goats: kzbin.info/www/bejne/ZnKVmnWseK6niJI

[@LittleMountainLife]

Getting caught up on the vlogs... Huge chickens, wow! Always nice to put homestead raised meat in the freezer! Well done guys!

[@ODriscolls]

It really is! We're going to have quite a bit very soon. Good thing too, meat it getting wildly expensive these days!

[@bettinah.7429]

Ok that chicken crowing for the first time got to me,lol. Honestly,I get really emotional watching (I know I’ve said it before). Yet,I want to watch and want to have the opportunity to be a part of this one day. So I cry and then once the hit the boiling water,I’m ok. Actually,my sadness at their death just makes me more acutely aware that the chicken I eat never gets the grass,the sun,a kind word or the chance to crow. I don’t have to take it’s life or watch it die,yet I feel guilty and a completely different type of sadness. Thanks again for sharing this journey. Those birds are going to make some amazing meals for your family. The fall colours are spectacular! 🍁 🍂

[@ODriscolls]

It's a big range of emotions but it definitely makes you acutely aware that the meat you eat was an animal. It's so easy to be disconnected from that I've learned. It's not a fun process but it's satisfying work and makes you appreciate the meat so much.

[@bettinah.7429]

@@ODriscolls completely agree!

[@rosemaryhoulihan8979]

I feel the same Bettina...and to be there and see how well the animals are treated, how well they are fed, how often they are moved to nice clean fresh grass really makes you realize this is much better than buying the chicken in the supermarket! Also...I can definitely attest to the amazing quality and taste of those home grown birds that Dominic and Jenny raise!

[@bettinah.7429]

@@rosemaryhoulihan8979 I agree these birds have had such a better life than commercially raised chickens. That thanksgiving meal with the home raised chicken looked delicious.

[@kevinrowbotham545]

Now those are nice sized chickens! A long hard day but so worth it! Thanks for sharing nearly the whole operation. I wish I was coming for chicken dinner lol!

[@ODriscolls]

The chicken dinner was unreal! You wouldn't get that quality in a restaurant I don't say!

[@DomDaBomb77]

Definitely worth it. All set for chicken until the summer I hope. One bird lasts us about three or four days. I can't believe the difference in the quality. Either our own chickens taste better or jenny has gotten better at cooking them not sure which it is

[@kevinrowbotham545]

Almost certainly both!

[@FullonFamilywithoutlimits]

Loving two videos a week. Great video for me, as although hubby has processed chickens, I haven’t. We have all this to come eek!!!

[@ODriscolls]

Thanks! I'm gonna see how long I can keep it up. I was nervous up until the first day and after the first few chickens it was fine. Not sure if that's a good or bad thing though lol

[@baral6747]

@@ODriscolls thanks for your video dear lady

[@chikichamar]

Thank you for sharing! Looks like alot of work!

[@ODriscolls]

It was! Thank you!

[@aj15549]

very humane indeed . Great food for the winter .really big broilers . Great video as usual.keep up the good work.

[@ODriscolls]

Thank you very much! They are going to be delish

[@rosemaryhoulihan8979]

You guys are real pros now! Great job! Lots of great wholesome meals in your future!! I would trade moose for chicken lol!!

[@ODriscolls]

Hahahaha I think that barter can be made!

[@nicholasmacinnis1486]

Great video !

[@ODriscolls]

Thanks Nicholas! We always enjoy watching your videos!

[@LittleMountainLife]

Maintaining the perfect scalding temp has been a challenge for me as well.

[@ODriscolls]

It's tough!

[@ThisOffGridLife]

We just finished ours as well. We hand pluck ( I should say Greg does though) and I (Katie) do the gutting. We still aren't ready to eat the meat though haha

[@ODriscolls]

Hand plucking is so hard! It is a satisfying meal though!

[@wadebrohm7517]

Have you ever thought about doing a workshop on processing chickens?

[@ODriscolls]

This was only our second batch, I don't know if we're workshop caliber yet!

[@carmelrosesmith]

One tip for scalding them that works for me, is to dip them and shake, lift them out, and repeat. Keep repeating until the wing feathers come out easily! There is less risk of cooking the skin. I also change the water periodically, which is a pain, and you have to set up for it, it certainly slows the process down, but I can't deal with the brown water, even if it's sterilizing in the heat! It helps to bring a bucket of hot water from the tap as it heats up fast if you are changing the water and don't want to waste time heating it from cold start.

[@ODriscolls]

Thanks for the tip!! I hate the brown water. We changed it the first time. It just got so brown again right away. It's probably the worst part of the entire experience.

[@woodlandacres]

Awesome job! I might've missed it, but is there a reason you wait to bag them?

[@ODriscolls]

Yes! Rigor mortis will set in within about 30 minutes after the chicken is processed. Let them sit 24-48 hours (this time varies depending on who you talk to, we do 24-48 and it has worked for us) in a fridge or cooler. This ensures the meat is tender. I did try to cook chicken the day we butchered them and it was so tough it was hard to chew. Some people freeze them immediately. Letting them rest has worked for us so far.

[@woodlandacres]

@@ODriscolls Most other videos I watched show them getting bagged right after, so this was good to know!

[@chrislighthall4554]

Hi great job . Where do you rent your chicken plucker from.

[@ODriscolls]

We rented that one locally on Facebook. He has since sold it I believe. We ended up buying one ourselves.

[@chrislighthall4554]

Thank you so much for your reply.

[@carmelrosesmith]

I have a question, you rented a plucker and scalder? How and where? I'm also in NS, and don't know where to rent anything like that. I'm not near you though, but where did you rent the equipment? Plucking is the most work by far!

[@ODriscolls]

We asked on the Hobby Farming And Homesteading in Nova Scotia Facebook Group! I think that group of people have been our lifeline in this adventure. If you aren't in our, join! Any time we but livestock it is from asking out on that group.

[@ThisOffGridLife]

What is the purpose of leaving them in ice for 48 hrs? We just cut the meat up and throw it in the freezer same day

[@ODriscolls]

The meat is really tough and it needs to relax for 24-48 (some people leave it 36) before freezing. Have you done it like that before?

[@ThisOffGridLife]

@@ODriscolls ok, interesting. We haven't let it sit because we just don't really have a good spot. Plus we've had the birds at our farm mentors house the past two years. Next year we will be raising them at home so maybe we can do smaller batches and ice them

[@ThisOffGridLife]

Our mentor kept them in the bathtub which kinds grossed us out 😆

[@DomDaBomb77]

@@ThisOffGridLifeif you can kill, clean them and chill them straight away you might be able to beat the rigor mortis but I think you need to be pretty quick. Chilling and resting gives time for the chicken to relax out of it

[@DomDaBomb77]

@@ThisOffGridLife haha as long as he didn't get in there with them I guess

[@Reptilusable]

man makes all

[@ODriscolls]

True!

[@RedeyeMarsh]

My chickens have never turned catatonic when I put them in the cone. They stare at me hardcore while they bleed..... SO uncomfortable....

[@ODriscolls]

Very uncomfortable 😬

[@yossi3008]

WOW....

[@ODriscolls]

So yummy

[@xxeebbk]

First Comment

[@DomDaBomb77]

Quick on the draw these days haha

[@ODriscolls]

Was it first like though?

[@xxeebbk]

@@ODriscolls It was. The video counter said 'No VIews' and I was the first like. I felt like an exceptional person.

[@GrowingLittleCountryhomestead]

To big of a bird is a nice problem. I had a 8 lb bird this year but y’all’s chickens look more like small turkeys. You guys will get a lot faster every time. My wife and I took 8 hours for 30 birds our first time then only 4 hours our second time. Don’t be like me and tackle 30 birds on your own, 12 hours 🤪

[@ODriscolls]

That sounds exhausting!! It's so much easier with 2. Our first batch we processed at 8 weeks and they were 5-7lbs. Just two more weeks growing and they averaged 9lbs!! That's so much. They are delicious too. I don't think I can go back to grocery chicken.

[@GrowingLittleCountryhomestead]

@@ODriscolls I haven’t bought chicken at the store in 4 years now. One day it’ll be the same for beef.