**Warning: some of the pictures may be graphic and unsuitable for some viewers, as it shows butchering a chicken from start to finish. Full video tutorial at the end as well**
Whether it’s home grown meat chickens, or that noisy rooster, a good homesteading skill to have is how to butcher your own chicken.
We had to learn how to butcher a chicken for ourselves, and that was a scary thing the first time. While roosters are beautiful and can be useful, we aren’t able to keep them due to their crowing. Wanting to be good neighbors, we made sure they didn’t stay very long. However, our regular chicken processor isn’t wasn’t able to take care of them, so it was up to us.
But, we pulled up our big kid pants and got to work. Here’s the rooster we did first. Beautiful, yes. Irritating as all get out! All day and night he would crow, so he had to go! (got my Dr. Seuss on there)
This was also a good skill for us to learn, as you will see in the video. We raised our own meat chickens, and butchering them ourselves meant we saved $3 per bird. After 50 birds, that was $150 to toss back into our savings account.
First, I will show you how we did one noisy rooster, completely by hand. The video will show you how we did meat birds with the feather plucker that you can get from my affiliate partner here. (scroll past the pictures to see the video)
To get started butchering a single chicken, you need to first kill them. Just cutting their neck is NOT humane, and it can cause them to have increase in adrenaline, which will ruin the meat.
- Take a knife and pierce the brain.
- You have to go through the beak and up a bit.
- Make sure your hand isn’t holding the back of the chicken’s head when you do this, in case your knife goes all the way through. Don’t ask how I know, just trust me.
- This kills them immediately, and is MUCH more humane than just slicing his neck.
- Slice the jugular vein, just under his wattle, and allow him to bleed out.
- Flip the bird over, and hang by his head to allow gravity to help you skinning.
- Follow the fat lines, slicing carefully to remove the skin and feathers from the body.
- Continue on down the body, and cut the wing joints and feet off.
- Remove the skin and feathers from the carcass
- Dig inside the neck cavity to remove the innards.
- Cut off the head, and Viola! A skinned, butchered chicken!
This video will show you how to harvest a meat chicken humanely step by step for human consumption.
The chickens that are shown in this video were given the best life possible, from being able to roam free and be the “best chicken they can be” and were harvested with the best practices. Please feel free to NOT watch if you do not agree with this. And, view discretion is advised regardless, because some younger viewers may get upset at the site of the guts being removed.
If you wanted to learn how to harvest your own chickens, this video is for YOU.
We will take you through the steps of humanely processing the chicken as well as showing you how to skin one and how to remove the feathers with this awesome plucker. Then, we take you inside to show you how to easily remove all the innards so that the chicken can be either frozen whole or cut up into pieces for freezing or canning. Please feel free to ask any questions about this process.
Feel free to pin this to your favorite board for later
Diana says
November 4, 2013 at 12:16 pmThanks for sharing and teaching me something new. I’ve never heard of piercing the brain as a way to butcher a chicken.
Heather says
November 4, 2013 at 12:32 pmglad you came by, Diana! We learned about piercing the brain from an Amish farmer just recently ourselves. It really did make the kill a lot more humane and quicker. 😉
Mike Balog says
November 7, 2013 at 10:06 pmAND And He Didn’t Run Around the Barn Yard Like the “Chicken With His Head Cut Off”…..
Mike Balog says
November 7, 2013 at 10:07 pmAND he will Not be Running Around the Barn Yard as in the “Chicken with his Head Cut Off” routine.
~ Mike ~
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Lisa Lynn says
November 10, 2013 at 10:07 amGood for you! I have read about piercing the brain, but I wasn’t sure if I’d do it right. So I just chop the head off with a hatchet while holding them still in a feed bag with a hole cut in one corner for the head.
You can still use the meat after simmering for a good long time. He would make an excellent pot of soup!
Lisa Lynn says
November 10, 2013 at 10:15 amPS…following on facebook, pinterest, twitter…from The Good Neighbor Hop!
[email protected] Direction says
November 10, 2013 at 12:44 pmThis is good useful information and a very clear tutorial. I do recall how it was done when I was a kid and this is much simpler. Thanks so much for sharing your method on the Good Neighbor Hop. I’m a fan.
Toni says
November 10, 2013 at 10:05 pmI never heard of this method before – interesting. I really dislike chopping their heads off. Thanks for sharing.
Mary says
November 13, 2013 at 11:19 pmWe have taken our chickens to a family who would process them for us. Great tutorial on showing how it’s done! We really need to learn how to do it ourselves.
Mary
Ann @ Summers Acres says
November 15, 2013 at 10:57 amI love “pulled up our big kid pants and got to work”. We have not done any butchering ourselves, but still I have never heard of the through the brain method. This is good to know.
Scrappy Geek says
January 24, 2014 at 9:23 amI’ve never seen this done this way. I have seen the old – chop the head off and let it flop around way… It’s good to see the different ways of processing our food supply. Thanks for sharing!
Lisa says
April 29, 2014 at 1:02 amThank you for the excellent tutorial. I learned something new and will have to apply this knowledge in the future.
Lisa
Jenn says
August 27, 2014 at 11:11 pmI always butcher chickens by pulling their head off. Even my youngster can do it this way: grab a bar, lay your chicken down, put the bar across his neck, step on both sides of the bar and quickly pull his legs up while applying pressure on the bar with your feet. Head is off In seconds. You don’t want to know how many chickens I could kill in 5 minutes
Heather says
August 30, 2014 at 8:50 amI could never get the hang of doing it that way…wanna come over and teach me please? 🙂
Vanessa Rene Carlson says
January 2, 2016 at 10:58 amLove your blog, we have several similar interests. Just found you through pinterest. We’ve kept chickens for about 10 years now (which makes me sound like I know what I’m doing but I so don’t) I’ve never had the guts to kill the birds myself. We’ve either traded plucking services for the butchering (with a neighbor) or found someone else to do the whole job for us. Maybe I’ll get there yet!
Heather Harris says
January 3, 2016 at 12:43 pmWelcome Vanessa! I’m so glad to have you here! Please feel free to ask any questions you have!
Ella Maclin says
April 14, 2018 at 6:54 amPlace the chickens in the cone. Their head hangs down enabling you to make a neat and tidy. Dunk chicken in the scalding tank. Place chicken in the culling machine. Make a sequential line. Remove the feet. Evacuate the neck. Gut your chicken. Have a can to dispose of guts and digestion tracts.
Janelle says
March 26, 2019 at 1:57 amGreat I formation! I’m needing to thin out the liars at this point. Did you notice that the meat was much dryer when you skinned instead of plucking?