Chicken processing

Grab by feet and hold upside down

wait until chicken calms down from too much blood in head

hang feet by rope

either cut throat when chicken is calm and will flap around or swing chicken until dizzy and then take down and chop throat, the chicken will not flap as much

hang chicken until all blood is out

blood goes bad very quickly so you want the blood out soon

dip chicken into really boiling water

scrape feathers off with fingers, very small feathers/hairs can be burned off with torch or fire

take bone or something out of throat area

there are two bad areas in the chicken that need to be removed, the scent gland at the tip of the tail taht is very smelly, cut it out in a triangle and cut it out. the gall neds to be removed, cut to left and right of anus, grip anus shut and cut around to allow removal of intestines, if it wont come then cut around the neck. The lungs, liver, and kidneys will stick to the back of the rib cage and have to be scraped out.

check intestines for what you want to eat and if there is anything bad, look at them, check for worms, flukes, cyts with eggs inside.

3 buckets, one for hot water, one for cold for cleaning, and one for throwing all feathers and stuff into buacket and bury

preserve chicken:

salt and hang, get salt in near bone,

smoke chicken, hang in smoke until really done