Dispatch and Initial Trimming

pan set aside for the livers and the gizzards in the hearts guys from here we take our table here I've got a cutting board on one side and I've got the other side just blank and this is just a plastic table I think it's a lifetime brand pick it up from Walmart for 20 30 bucks and I have my water going constantly so I can rinse hands and rinse birds as we go so what we're going to do we've already dispatched the bird basically what we do is we flip their throat slide them in a bucket let them pass away humanely then we pull them up here we clip off the wings we clip off the feet and we clip off what I call the tooter the part on the end the butt part and then we'll take the bird we'll cut out his rectum area and we'll cut his crawl which is up next to his neck that's where the food is stored prior to digestion then we'll take the bird strip the skin off peel it back sometimes it's tough to get the skin off of the wings but we'll show you this is real life this is the real way we do it this works we don't get sick we take care of ourselves we take care of our animals and we do this humanely this is how we do it we'll show you all right so I'm going to show you exactly what I do you won't get any close-up shots but I'll describe to you what I'm doing as I'm doing it so you understand we've got our chickens already in a five-gallon bucket over here we cut the throat put them in a five-gallon bucket we let them bleed out and we bring them out of the bucket and up onto the table this is our dirty area this is our clean area so it's got cool running water going all the time take your outdoor edge knife you take the feet off if you eat chicken feet I'm sorry but I don't eat chicken feet you're going to take the tips of the wings get them at the junction of the joint right there and clip those off