Terry’s Poultry Processing

Handy poultry carrier. Holds about 10 chickens.

2.5 yr old layers

I learned this simple technique from Africans that processed chickens at my farm in Iowa. Gentle, Quick. No flopping around. Once the jugular is cut, I hold the head in the direction I want the blood to go, and I place my right hand on the body so there is little movement, if any, all the while, still pinning them down with my feet.

TIPS: Pinning the bird down means no flopping so the meat won’t be bruised. My feet lightly but securely hold her, I’m not putting my full weight on her. I have the top of the tray (used a boot tray) on a slight slope so the blood runs away from the bird.

Stretch the neck, pull a few feathers out from under the chin, so the knife cuts quickly and easily.

Quick cut with the knife, drain the blood out. I use a boot tray so the bird isn’t laying in the dirt or gravel. It’s slanted a little so the blood runs downhill. I hose it off in between birds.

Have water heated to 165°ish. This is a large stock pot doubling as a scald pot. Fits birds up to about 7 lbs.

Dunk and swish approximately 15 seconds, being sure that the entire carcass and plumage base gets wet/hot.

TIP: I’ll also take her by the neck after scalding, and dunk her feet in the hot water to clean them off so they can go into the broth pot.

Pluck over the wastebasket. I sometimes save the feathers for my own layers as they are 90% protein. They’ll pick through them for what they want.

TIPS: When I cut the jugular, I leave the head attached so that it can be dunked in the scald pot and cleaned before throwing the head into my broth pot. Heads and feet are where many nutrients are found, including hyaluronic acid which is concentrated in the comb, beak, and feet. You’d pay a pretty penny for HA at a natural food store. HA is super anti-inflammatory. The feet are loaded with gelatin which is so good for our entire bodies.

Cutting the craw away. See the nice yellow fat?

TIPS: Under skin, intact craw, full of feed. Normally I would withhold food from domestic birds the night before harvesting so that their craw and intestinal tract would be empty. I got these birds from a friend who did not withhold feed.

The splits in the skin on the legs are because I had the water a little too hot.

I make an X with a super sharp knife.

Lots of gorgeous yellow fat.

TIP: Once gutted, I take a torch to the pin feathers to get rid of them. Or not.

I gently tug the organs and intestines out, being careful not to puncture the gall which is full of bitter green fluid. The gall is connected to the liver. (Not pictured.)

Beautiful gizzard!

Love this pic of beautiful yellow grass-fed fat. Obviously these girls had access to fresh green grass.

Yellow fat, hearts, livers, gizzards.

I cut the nails off the feet and throw them into the stock pot along with the heads and some veggies and herbs.

Much hyaluronic acid in beak, comb, and feet. You can make super-nutritious stock with the heads and feet, or you can go pay $30 for a tiny bottle of hyaluronic capsules at the health food store.

Two hens went into the slow cooker with plenty of rosemary. When they were done cooking, I boned them and threw the bones into the stock pot with the rest of the mix.