Chicken prep

It’s been years since we had chickens at the ranch. When we did, we only had layers (not meat) birds. My mom was quite fond of them, and rejected my suggestion of culling the layers who had passed their prime and were not giving much production as they aged.

We lost one to a hawk or other aerial hunter – all that was left was a pile of feathers. We had one killed by a raccoon – raccoons apparently love brains, just like zombies, and one had ripped the head off one of the chickens as they stuck their head through the fence. Did I mention chickens are not terribly bright?

Of the others, one was lost to a mystery ailment, and the rest to redneck neighbor guy’s dogs. I had to dispatch the ill one and one of the chickens that had been attacked by (but not killed) by said dogs. I buried all of them on the property. Since the last one died, we’ve not had chickens back.

Moving out of the past and to the now: we are going to have chickens once again! This time, however, we are going to have meat birds in addition to layers. I ordered 10 meat birds. Because members of my family are too squeamish to¬† participate in the actual butchering, that part of the process will be mine, alone. However, once the birds are dispatched, plucked, eviscerated, and washed, they’re perfectly willing to bag and weigh them before the dressed birds go into the freezer. That’s good enough for me.

I was making a list of all the things that need to be done, and there certainly are a lot of things on that list. But next week is clear of any appointments for me and the dogs, so we’ll be able to get it done, no doubt. And there will be pictures!

Until next time, peeps: be well.