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How to Butcher a Chicken, Part 3 - Final Cleaning Process, Packaging
A Beautiful Way to Serve Home-Raised Chickens for Dinner
In Case You Missed the First 2 Parts
This is the third part in this illustrated series. If you missed the first parts, they are available here:
We will continue here with the final cleaning phase of the butchered birds, and show a few packaging techniques. This is the last article in this graphic series.
Caution: If you don't have a strong stomach, or would prefer not to know where your food comes from, please hit the Back Button. The photos shown below were taken during an actual chicken butchering session of 100 birds, and show everything about this phase besides the smells.
How Important Are the Steps Shown Below?
Commercially cleaned chickens are frequently not that well cleaned. That is, pin feathers, bits of lung, spots of coagulated blood, and other messies are often allowed to remain. So if you are happy with this norm, and don't wish to proceed further, you can quickly rinse your butchered birds and freeze them. But if you want to avoid having to face the inconvenience of finishing cleaning each chicken after it thaws (lung may be a survival food, but I don't relish it), a few extra minutes spent at this stage is well worth it.
Putting the Chickens in an Ice Bath
Basic Cleaning of Chickens with Their Skins Left On
Packaging - The Whole Chicken Method
A Great Packaging Method - Shrink Wrap Bags
Packaging Cut-Up Pieces
A simple and space-efficient way to package cut-up chicken pieces is to first place the various parts in a bread pan. Usually, one small or medium-sized bird will fit in a 5"x9" loaf pan. Freeze hard.
Remove the frozen-together parts from the loaf pan, and place in a recycled bread bag. Close with a twist tie, and stack in the freezer.
You may mix-and-match the parts any way you wish, placing together legs and thighs, just wings, or whole birds. You may package the giblets separately, or keep them with their respective birds.
Packaging Techniques for Freezer-Ready Poultry
What is Your Favorite Packaging Technique for Poultry Meat?
Do You Raise Chickens Currently?
Do you raise and butcher your own chickens?
© 2009 Joilene Rasmussen