Evisceration and Organ Removal

What happens here

After plucking, move the chickens to the evisceration station (stainless steel table). First, use a sharp knife or poultry shears (e.g., Gerber shears) to remove the feet at the joint and the wing tips. These parts can be saved for chicken stock. Next, locate the crop, a small pouch at the base of the neck. Pinch a small piece of skin near the crop and make an upward and outward cut. Reach in and pull out the crop. Then, make another upward and outward cut around the vent area, carefully avoiding internal organs. Reach inside the cavity with your hand and gently pull out all internal organs, including the intestines, heart, liver, gizzard, and gallbladder. Carefully separate the gallbladder from the liver by hand, ensuring it does not rupture, as its contents can taint the meat. Discard the gallbladder and intestines. Collect the heart, liver, and gizzard in separate pans.

Goal: Remove all internal organs and prepare the carcass for chilling.