Rinsing and Gutting the Chicken

rinsing area rinse him off good any feather debris that might be here one man gets on the back one man gets on the front he's cutting out the rectal organs while he cuts out the rectal organs I'm going up top here and I'm cutting out the cross the cross basically like the first chamber of the chicken digestive tract and this holds food that's probably eaten in the last 24 or 48 hours something like that when we get ready to pull the intestines out we don't want to have to pull that big chunky craw through there okay so now we're going to flip the bird here's the part you pay attention to where the thigh muscles meet the backbone we're going to go in here with our knife and we're going to cut cut down through there cut through those bones take your Tucson put in there pull it apart boom your thighs are ready we're going to go into cool water over here after we rinse them rinse here's where your partner comes in again he's going to pull out the gizzard start working on it while I clean the rest of the bird up then we'll get ready for a couple more birds most of all most importantly rinse rinse rinse water water water okay water is your friend we let these birds sit in a pool of cool water which is about 50 to 55 degrees until they cool off slightly and then we'll put them in ice water to let them cool off a lot okay from that point we'll take them in the kitchen quarter them up put them in the food saver and vacuum seal and put them in the freezer this is 17 chickens this will be enough chicken for us all the way through till Christmas we're going to do one more round of 15 chickens later on in the year so we'll have a spring kill and a fall so guys that's it for the farm vlog today that's all I want to show you I want to show you how we process a chicken here for our family this is not