Introduction to the Processing Setup
At 0:11 in
How to butcher chicken at home, detailed instruction you'll find nowhere else!
What happens here
The presenter introduces the outdoor, mobile chicken processing setup, highlighting its key components: a series of killing cones for humane dispatch, a scalder (made from a turkey cooker) to loosen feathers, a mechanical plucker for feather removal, stainless steel processing tables for evisceration, and a three-bay sink for chilling the processed birds. He emphasizes the efficiency of the setup, noting it can process 35 chickens in about two hours, and mentions that the equipment pays for itself through rental fees. He also addresses concerns about chicken awareness during processing, stating chickens lack the cognition to understand what is happening to other birds.
Goal: Understand the full chicken processing workflow and equipment
Tools and materials
- Buckets — Collecting blood during dispatch
- Canopy Tent — Providing shade for the processing area and workers
- Hugging Cones / Killing Cones — Holding birds upside down for dispatch and bleeding
- Plucker Rite Farm Products Pro Plucker — Mechanically removing feathers after scalding
- Processing Tables — Surfaces for evisceration and other clean tasks
- Three-Bay Sink — Chilling birds in progressively colder water baths
- Turkey Cooker — Heating water for scalding chickens
- Water Tap water — For scalding, plucking, and chilling