Chickens For Sale | Texas | Hens | Blue Star Ranch | Poultry | Poultry Farms | Hatcheries

Meat Poultry

Home
Austin Location
Contact Us & Map
Q & A FAQS
Organic Probiotics
Easy Schedule For Chicken Care
Easy Care Do's & Don'ts
New Videos
Order Poultry
Prices & Barter
Coops 100% Financing
Now In Stock
Choosing Best Breeds
Starting A Flock
Advice From "The Chicken Lady"
Blue Star Ranch In The Media
Laying Hens For Sale
Chicks And Pullets
Predator Control
Chicken Death
Shipping Or Pick Up
Organic or Free Range
Fresh Farm Eggs
Produce More Eggs
Weather & Poultry Care
Shopping Tips
MUST READ Facts!
Chicken Coop Immunity
A Healthy Coop
Chicken Compost
Coop Building Tips
Must Have Tools
About Keeping Roosters
Transporting/Packing Live Poultry
Community Projects
Poultry Guarantee
Supply & Care List
Natural Medicines - Poultry Diseases
Grow Chicken Food
Hatching Eggs
Nesting Box Tips
Meat Poultry
Poultry Feeders & Water Systems
Poultry News
Testimonials
FREE Video Tips
Starting Your Own Business?
New! Legbands
Wholesale Dealers
Farm Photos
Site Map

Note: Some Videos Are Graphic
 
 
(Killing And Plucking Chickens Graphic)
 
 

bestdarkcornish.jpg

  • Do NOT kill and eat sick chickens!
  • Any chicken can be killed for food some breeds are better tasting and have more meat than others
  • Processing only a few chickens is a LOT of work. Most people set up a time to process a good sized freezer full all at once.
  • Have all of your supplies ready and in one place the night before processing chickens
  • Two days before processing separate chickens to be processed, feed them a light ration of food
  • The day before processing DO NOT FEED chickens but give them water of course
  • Plan event with several friends/family for help (you will need extra hands)

Older "egged out" hens make good soup hens and are best for eating in soups, stews and dumplings..mmmmmm good soup!
 
If you have roosters, its best to eat these FIRST and keep your hens for laying eggs.
 
Tender young chicken is best, usually under 4/6 months of age. Older roosters will be stringy and should be used more for soup or stew.
 
The "Cornish Cross" (big fat special meat breed) provides LOTS of delicious white meat but it can be harder to raise and the SMELL of these chickens is overwhelming. If you can't stand the smelly pen, try other breeds such as the plain White Plymouth Rock or a Black or Red Broiler. These chickens are not as fast as some breeds to get to the table, but they are just as tasty and easier to raise overall.
 

roastchicken.jpg

(Note Blue Star Ranch sells LIVE chickens ONLY. We do not process chickens to sell or for public consumption)
 
There may be some point in your owning of chickens that you may want to eat a few extra roosters for Sunday supper, or you may want to have your own sustainable "poultry processing" system in place to make your own food.
 
What ever your reasons you need to know some basic facts about processing chickens.
 
 

scaldingchicken.jpg

  • Keep area quiet and calm from distractions
  • Decide your own preference how to kill chicken this should be done in a calm and humane manner AWAY from other animals and away from squeamish people 
  • Have pots of boiling or very HOT water available & add few drops of soap to make plucking easier
  • A turkey fryer works very well for this, use hot scalding water (just under a boil to not blemish the chicken) and do not use oil for scalding feathers off of chickens
  • Decide how you want to "pluck" chickens. There are several commercial feather pluckers available OR you can buy rubber tipped gloves to hand strip feathers. It takes practice, but this works too.
  • When removing insides of chickens CLEAN is what you need to be: clean tools, knives, table and have a garden hose handy
  • Keep a bucket for unwanted parts and entrails to discard
  • MUST have a large container of iced water to place plucked chickens
  • Be sure clean chickens IMMEDIATELY after killing
  • VERY IMPORTANT Eat your chickens within an hour or so after killing OR soak in ice water for two days to let the meat "relax" If you do NOT soak the meat, the chickens will be very tough and not good to eat.
  • Consider making your own flavors, spices or brines to soak chickens in for a few days (garlic, lemon pepper, salt or other flavors.)
  • AFTER 2 days of soaking chickens on cool or cold water (A large CLEAN NEW garbage can or tub works well) then package your processed relaxed meat well for your freezer with heavy duty wrap or freezer bags with air removed. Vacuum sealers work well for freezing chickens up to a year.