Evisceration Station Setup and Initial Cuts
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The easy way to process and butcher chicken
What happens here
The processing area is divided into a 'dirty half' and a 'clean half' for hygiene. On the dirty side, after plucking, the chickens are moved to an evisceration station, which consists of a stainless steel prep table. The table should be on a slight incline to allow water and waste to flow off, ideally onto grass for natural nutrient recycling. At this station, remove the feet and wing tips, typically for making stock, using a sharp knife.
Goal: Prepare the chicken for internal organ removal and manage waste flow.
Tools and materials
- Foot Bucket N/A — Collecting chicken feet
- Sharp Knife Dexter — Cutting off feet and wing tips
- Stainless Steel Prep Table N/A — Working surface for eviscerating chickens
- Water Hose with Nozzle N/A — Rinsing surfaces and hands
- Wing Tip Bucket N/A — Collecting chicken wing tips