For some of the things you do in life, it’s far easier to learn by doing than it is to learn by theory by reading blog posts or by watching videos. This is not to say these things are not helpful, because they are, but sometimes you don’t get the little nuances unless you’ve done the Thing, whatever the Thing may be.
I think this is true of processing meat bird chickens. Raising them is quite easy, and that part can be learned by watching videos or reading instructables (note: I’ve no idea if there are instructables for raising meat bird chickens, but there are for just about everything else).
But videos of the processing of chickens doesn’t always includes all the steps. Some people don’t put in the dispatching of the chickens, or the evisceration. I’m not sure why that is, really: people should know how their food gets to their table, and while people like me, who process far smaller numbers than the big ag providers, have a slightly different process, our methods are – or should be – as humane as we can make them.
I took video last year as I was processing the meat birds I had raised. I did two batches: one in October and one in December. The first batch I did just to prove to myself that I could do it to feed my family. The second batch I did to feed my family and also see if I could trim some time off the processing of each bird, as I was going through the entire process by myself: none of the family wanted to be involved in it, although my mom did take the chickens out of their ice water bath I had plopped them in as I finished each one, weighed them, and got it into the fridge, ready to be broken down.
It took me about 19 minutes to go through the entire sequence of steps , from catching the live bird, to the processed bird resting in cold water.
All of this is just a big ol’ roundabout way to say I documented the chicken butchering process on video, and you can watch it if you want to. I put it after the fold, as I don’t want people showing up and then possibly being grossed out.