How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (2022)

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Do you have certain chores you do every fallthat you like better than others? Well, I have a certain chore I must do every fall that I don’t enjoy but it is a necessity none the less.

That choreis culling chickens.

You see, when fall hits I know winter isn’t far behind. So it is important for me to decrease my flock. The reason I do this is because chickens usually lay less in the winter which equates to them costing more in food, but with less product.

Also, I’ve found the fewer birds the less chance you have of illness in your flock during winter. Plus, it equates to more meat for my family.

So if you have some birds that aren’t laying like they use to then you’ll want to know how to butcher a chicken successfully.

This is how you do it:

1. The Set-Up to Butcher a Chicken

How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (1)

Before you begin butchering any animal you need to make sure that you have the right set-up. What I mean by this, is you need water, a butcher station, and a sharp knife.

Though we use different set-ups depending upon the size of the animal, I have one butcher station that I use for small meat such as chickens and rabbits. (We use our tractor and boom pole to process deer and larger animals.)

But for now, I’ll walk you through my small animal station. We basically built a wooden A-frame.

Then we placed mop clamps at each end of the station. In the middle, we have these nicer clamps that came with our Hopper Popper. They work wonderfully with rabbits.

However, the mop clamps work just fine for butchering chickens.

Next, we placed two oil funnels under the mop clamps and attached them with a few screws to the frame of our butcher station.

Then we located our butcher station in an area that we could drag our water hose to in order to have running water.

And you could use a set like this one to butcher most animals you raise for meat. As you can see, building a butcher station doesn’t have to be fancy or astronomical and it works quite well.

2. Catch Your Chickens

How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (2)

My chickens have a coop, a yard, and then a larger fenced in yard. They spend a lot of the year inside their coop and chicken yard.

(Video) HOW TO BUTCHER & PROCESS A CHICKEN (the right way)

However, we allow them out into the larger fenced in yard in later summer/early fall to help clean up some of the garden beds.But I usually put them back in their portion of the coop and yard before I cull them. The reason is so it is easier to catch them.

So if you have a way to close them off into a smaller area then this would be your best bet.

Next, I use a large net to help me to catch them one at a time. This makes running a chicken down so much easier.

3. Cull Your Birds

You have several options when it comes to butcher a chicken. Here is how you do some of them:

The Axe

Some people feel that butchering a chicken in this fashion is inhumane. I don’t really confirm or deny these statements. In my opinion, as long as you see that the animal isn’t physically suffering then you’ve done the job right.

So if you choose this option, you’ll need a chopping block. You can use a large round stump. We have used this method in the past and took a large piece of firewood that we hadn’t split yet and allowed it to double as a chopping block.

Then you’ll need a quality axe.Be sure to sharpen your axe before using this method. The idea is to cull the chicken as quickly as possible so it is done as humanely as possible.

Next, you’ll grab the chicken by its feet and it will instinctively stick its head out. It should only take one clean, swing to completely sever the head. After this, you’ll notice that the bird will flop a lot. Don’t worry, it is a natural reflex of its body. It is not alive when this happens.

So you’ll want to place the bird on the ground and allow it to continue to flop until the body is done. You will have successfully culled your chicken after this.

The Hopper Popper

How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (3)

This is actually the method we use now. Once we purchased our Hopper Popper, we were sold. It is a great tool for culling all types of small animals.

So to begin, you’ll just fit the bird’s head through the slot in the Hopper Popper.

Then you’ll grab its back feet and pull. You’ll hear the bones in its neck popping. This is a good thing because it quickly dislocates the neck from the spinal cord inside the chicken. Which means death is quick and instantaneous.

Finally, the bird will flop as with the other process. You’ll just need to lay it down and let it flop until its body is done. After that, you have successfully completed culling your chicken.

Slicing the Throat

This is another way of culling your birds. Basically, you hang them upside down, slice the throat, and then let the blood drain. Some people say it’s a bit inhumane because it’s slow death, but the chicken won’t actually feel pain while they’re upside down because they’ll pass out in that position.

4.Plucking or Skinning

You probably wouldn’t think that there would be so many decisions to make when it comes to processing a chicken.

But there really are lots of decisions to make.

So it should come as no surprise when I tell you that you have another decision to make in this process. You need to think if you want to skin or pluck the bird.

(Video) How to Butcher a Chicken for Beginners [GRAPHIC]

Here is how you do both:

Plucking Your Bird

A lot of people really hate plucking chickens. I am not one of those people. I don’t necessarily enjoy it, but I don’t despise doing it either.

So you begin by boiling water. I have an outdoor cook stove that I heat by wood. I’ll get the fire going in it before I actually cull the birds if I’m planning on plucking.

Then you put a big stock pot of water on the stove, over the fire, or you could even heat it in your house if you’d like. Next, you’ll dunk the bird in the boiling water head first (hold it by its feet) and allow the feathers to get wet. Don’t hold it in the water for too long or you’ll begin to cook the bird. A few dunks should do the trick.

Then you’ll begin pulling the feathers. The scalding process actually helps the feathers be removed easier. Finally, you’ll run a blow torch over the bird to singe any of the remaining hairs off of the bird.

If all of this seems like too much work, but you’d still like to have the skin of the chicken then you can actually build a chicken plucker and on a budget too. It will help take some of the work out of plucking a chicken.

Skinning Your Chickens

My husband is not a fan of plucking chickens. The smell gets to him. We actually skin a lot of our birds for his sake.

So you begin by hanging the bird by its feet on your butcher station. You’ll need to thoroughly spray the bird down and make little slits around its feet and then start cutting down to its groin area.

Then you’ll slice onwards toward its chest.

Finally, you’ll pull the skin down towards its head and it should hang over its head kind of like a coat. That is all there is to skinning a chicken. It does require more cutting, but it is very quick.

And if you don’t want the skin, then you might prefer to process your birds this way.

5. “It Takes Guts”

I think I’ve shared with you all in the past that I’m actually a homeschool mom. Everything we do turns into an educational experience.

So when I have to cull chickens, we use the step of gutting the chicken as a Biology lesson. It is interesting and brings a whole new level of understanding when studying anatomy, and you get to physically touch and compare organs.

But we’ll move on to the actual gutting process. After you’ve skinned or plucked the chicken, you’ll need to hang the chicken up by its feet (if it isn’t already) and cut the chickens head off if it wasn’t done so in the culling process. You’ll just need a sharp knife and cut with some authority at the neck.

Then begin cutting downward from the chicken’s groin area. You’ll need to be very careful not to disrupt any of the organs, but be especially careful around the intestines.

As you slice downward, the organs will begin falling out. You’ll need to gently cut them loose as needed and completely empty the inside of the bird. However, if you keep pigs or chickens, save all of the skin and organs in a bucket.

Then you can feed them as protein to these other animals.

Plus, if you have too much for one sitting, place them in Ziploc bags and freeze them for feed at a later date.


Finally, you’ll complete this step by thoroughly rinsing out the bird. You’ll need to make sure that water runs out of the neck of the chicken to ensure that you removed all of the organs and the bird is completely clean.

6. Prep The Chickens For Use

You’ll need to prep your chickens before you can cook with them. You begin by quartering your birds, if you want to. I usually do just so they are easier for me to work with. It is easy enough to quarter them.

You’ll just need to stick a sharp knife in the socket of the joint, and they come apart easily. Then you slice the meat lose, and your birds will be quartered.

Next, you’ll need to place the meat inside cold water. I usually fill up a large soup pot and place the meat inside of it. Then I place it in the fridge for 24 hours. This allows for the blood to drain out of the bird which makes them more palatable.

Finally, you’ll need to decide how you want to store the birds. You can freeze them by simply placing the whole bird or the quarters inside freezer bags. Then you press all of the air out of the bag and toss them into the freezer.

Or you can preserve the birds in mason jars. Here is how you can chicken. That is all there is to processing your freshly butchered chickens.

7. Use Those Birds

I thought you might need a few fresh recipes to help you use these birds after you put all of the effort into culling, butchering, and preserving them. So here are a few of my favorites:

Chicken Pie

How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (4)

I’m a Trisha Yearwood fan anyway, but I love her recipe for this chicken pie. Anytime that I’m in a hurry and don’t know what to fix, this recipe is a great go-to for me.

Plus, if you can your chicken it takes even less time than the recipe originally calls for because your chicken is already ready to throw into the dish.

View the Recipe >

Chicken And Dumplings

How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (5)

Chicken and dumplings is another great recipe I turn to when I’m in a hurry. I love the recipe by Hillbilly Housewife because she helps you make the most out of what you’ve got.

Plus, this site is actually where I first learned to cook. So believe me when I tell you she makes things easy for even the earliest of beginners. If I can learn to cook, anyone can.

View the Recipe >

Broccoli Chicken Fettuccini Alfredo

How to Butcher a Chicken: 7 Steps to Humanely Kill, Pluck, and Clean Your Chickens (6)

I love fettuccini alfredo. It is yummy and cheesy and please don’t forget how warm and comforting it is. So it shouldn’t be too surprising that I recommend this as one way to utilize your chicken.

Plus, it also contains broccoli which is a healthy food as well. You definitely need a bit of health food in the midst of all of those carbs and cheeses, but it is too good to turn down.

(Video) How To Butcher Chicken...From Start To Finish!

View the Recipe >

Well, that’s the end of the road for culling, butchering, and processing your chickens. I hope that you’ve gained a little bit of wisdom from this post in how to butcher a chicken and feel a little more confident about culling your own meat.

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What is the most humane way to kill a chicken? ›

An integral part of humane euthanasia is ensuring the bird remains quiet and calm throughout the process. The most commonly used euthanasia methods for hens are cervical dislocation for birds <5kgs, captive bolt, or intravenous injection. All of these methods require training and expertise to be performed humanely.

How do you slaughter and clean chicken? ›


How do you kill a gut and pluck a chicken? ›

Once you've cut away the vent, use a butcher knife or sharp clippers to cut the head off the chicken. Now hold the neck and pull the skin tightly. Take your knife and cut a slit from the backbone to the end of the neck. Separate the neck from the windpipe and pull the crop and windpipe completely away from the bird.

If you buy an item via links on this page, we may earn a commission. Our editorial content is not influenced by commissions. Read the full disclosure.Do you have certain chores you do every fallthat you like better than others? Well, I have a certain chore I must do every fall that I don’t enjoy but...

So if you have some birds that aren’t laying like they use to then you’ll want to know how to butcher a chicken successfully.. Don’t hold it in the water for too long or you’ll begin to cook the bird.. If all of this seems like too much work, but you’d still like to have the skin of the chicken then you can actually build a chicken plucker and on a budget too.. Skinning Your Chickens My husband is not a fan of plucking chickens.. After you’ve skinned or plucked the chicken, you’ll need to hang the chicken up by its feet (if it isn’t already) and cut the chickens head off if it wasn’t done so in the culling process.. You’ll need to make sure that water runs out of the neck of the chicken to ensure that you removed all of the organs and the bird is completely clean.

A sharp knife, an experienced mentor, and courage are the main ingredients for a humane chicken slaughter.

People who keep backyard chickens for eggs often kill older chickens when they have passed their prime laying age.. Even people who keep chickens as pets may find themselves needing to kill a sick or injured chicken as a humane measure.. Killing a chicken is straightforward compared to other animals.. Not as sharp as the knife, but don’t cut your firewood with it before using it on a chicken.. My dad describes killing chickens on his grandparents’ farm by grabbing the chicken by the head and swing it around in circles, as big as you can, until you hear a crack, or until the head disconnects from the body.. If you are raising chickens for meat, or killing laying hens, troublesome roosters, or other healthy birds, you can choose to gut and eat them.. However, if you have killed a chicken because it is sick, or if you have reason to believe the chicken is infected in any way, do not eat that chicken.. Once a chicken is dead, you have a second task—processing the chicken so it can be cooked.. You can pluck a scalded chicken by hand or in a mechanized chicken plucker, like the one shown in this video .. Once the chicken is defeathered, use your knife to remove the chicken’s head, if your slaughter method didn’t do that already.. It is an unpleasant surprise to accidentally puncture that sac on a cooked chicken, so cut it out with your knife while gutting.. The final step is to remove the chicken’s feet, which cut off easily at the knee muscle.. In some US states it is legal to sell home-butchered chickens fresh off the farm on day of slaughter, but nowhere is it legal to butcher chickens at home for resale elsewhere.. Farms or community groups sometimes offer workshops on chicken killing that give you hands-on experience and a chance to meet other chicken raisers.. I personally find killing chickens to be an unpleasant but profoundly important experience which reminds me to be grateful for everything I eat, and meat especially.

Butchering a chicken at home doesn’t sound that great for most. We get it, not everyone wants to see the entire process of slaughtering and pruning the

Chicken is probably the most popular meat you can get from any meat store, and that’s why not everyone finds the need to butcher one.. Here are things that you should do first before you butcher a chicken.. To make an easier slit, remove some of the feathers from the neck or push the feathers aside using the knife.. To pull out the feather, grab the feather by the root and pull.. The heat of the water will help the chicken skin’s pores open for you to easily pluck the feathers off.. Tip: It is important to rinse the chicken using running water to make sure that you will get rid of the soap well but in case you don’t have access to running water, having someone hold the chicken and pouring water over it using a dipper is also okay.

ContentsBest Ways to Kill a ChickenKilling Chickens at HomeScalding and PluckingRemoving Everything Inside (Evisceration)Washing and HygieneSummary As poultry owners, especially ... Read more

As poultry owners, especially those who raise flocks for meat, a process is inevitable: killing chickens.. Of course, owners would have to go through this part at one point in the whole process of raising chickens for meat.. Here are four ways to kill a chicken.. For flock owners keeping chickens for meat, they need to find a way to kill their chickens that works with them.. Here are four ways to kill a chicken.. Cervical dislocation – This has been one of the primary methods of killing a chicken.. In conducting the process, you need to have someone with you to assist with the chicken.. One way of doing this method is by snapping the chicken’s neck by hand.. (Basically just replacing your supposed hand with a broomstick) Step down on the broomstick as you pull up the chicken’s back legs, snapping the chicken’s neck.. Decapitating the chicken will result in minor bleeding, making it more challenging to drain blood and making the feather plucking process quite tricky.. After letting the chicken bleed to death, the following process is to scald the chicken.. Scalding is the process of getting the chicken through hot or boiling water.. This process is the removal of everything inside the chicken that will not be used for cooking or will be used for cooking other dishes.. There are indeed many ways to kill a chicken.

Learn how to butcher chickens from your backyard for meat consumption. The step-by-step photos will guide you through.

We raised our own meat chickens, and butchering them ourselves meant we saved $3 per bird.. There are a few things you’ll need to butcher chickens.. That way, both of you can be cutting and processing at the same time.. Some people don’t use cones to slaughter chickens, preferring instead to chop their heads off on a chopping block.. You can pluck by hand, but if you’re processing lots of chickens – we usually do around 75 to 100 in a day – a drum plucker is essential.. After killing and eviscerating a chicken, it goes into the bag and then into a pot of scalding water.. This can make it easier to catch them, since you can bribe them with food, and also makes for an easier clean-up when you’re saluting since there’s less manure to deal with during the gutting process.. To do this, you’ll need a very sharp knife with the chicken upside down in a kill cone.. You don’t need to cut the trachea, as you would if you were chopping the bird’s head off.. Then, you can drop it in the plucker for a few seconds (or use the plucking method of your choice).. Use the knife to remove the chicken’s head and its feet.

Butchering a chicken isn't just about the technique, it's also about making the bird suffer as little as possible. Here's how to do it.

Don’t let the chicken sit in the scalder too long, or the skin will start to pull away as you pluck.. After killing and gutting a chicken, it is important to chill the bird as quickly as possible.. Dump the water you used to scald your chickens and get some fresh water heating up.. Once your chickens are in their sealed bags and everything is labeled, it’s time to freeze your birds!. That includes time for catching the birds, cleaning up, and so on.

How to Butcher a Chicken Do you want to know how to butcher a chicken? I butcher my home-raised chickens so that my family has access to clean meat that was raised and slaughtered humanely. I’ve been doing this for years because my family is opposed to the inhumane treatment of animals in factory farms. In fact, I first butchered chickens with my Dad when I was a kid! So you could say I know a thing or two about processing home-raised chickens for meat. This post is intended to show you how to butcher a chicken at home without

Sharp knife – I try to have 2 or 3 sharp knives on hand Axe or Hatchet – I use a hatchet that belonged to my Grandfather Work Table – set up an easy to clean surface at a comfortable height Bucket – to catch the blood, feathers, and innards Container & Ice – for keeping the processed birds clean and chilled. Set up a table for final processing, a bucket of water with a bit of bleach and some rags for cleaning the knife and the table, a container for the feathers and guts, and a burner with a scalding pot (and a kitchen thermometer) all ready to go.. To hold the bird still, put the chicken into a feed bag with a hole cut in one corner for the head to poke through.. Scald the chickens at 145 – 150 F…this makes plucking easy even without a plucking machine.. Cut around the vent, being careful not to cut into the intestines.

Butchering a chicken isn't just about the technique, it's also about making the bird suffer as little as possible. Here's how to do it.

For example, the younger chicken will be tender and more flavorful, while older chicken will be tougher but moister.. The cone is placed over the chicken’s head, and the chicken’s neck is inserted into the narrow end of the cone.. We chill our chickens in a large tub with a hose insert that allows the cold water to continuously recirculate, meaning the chickens never get warm.. We raise our chickens in chicken tractors, so when it’s time to catch the birds, we move the chicken tractor (our tractors are moved daily anyway, so this is just part of the process).. Chicken farmers typically use one of two methods to humanely kill chickens during processing.. In addition, it can be difficult to ensure that all of the chicken’s brain stem is severed, which can result in the chicken suffering for several seconds before dying.. Scalding a chicken is a process of immersion in hot water that loosens the feathers and makes them easier to remove.. When scalding a chicken, it is important to pull a few test feathers to ensure that the water is the correct temperature.. Plucking a chicken using a drum plucker is a quick and efficient way to remove its feathers.. It loosens the feathers better, helping you remove them from the chicken with less mess, while also keeping the feathers from sticking to the inside of the plucker and reducing its overall effectiveness.. Dump the water you used to scald your chickens and get some fresh water heating up.. Dunk the chickens, bag and all, into the scalding water.. Have you ever butchered your own chicken?

In this post, we will only discuss how to pluck a chicken and also offer tips on doing it better and effectively. You can refer to our previous post on how to slaughter chicken without causing much pain to it.

Plucking a chicken is the process of removing feathers from the animal.. The whole point is to raise the temperature of the water, but boiled water is preferred because of its efficiency.. Plucking Chicken Feathers By Hand Plucking Chicken Feathers By Hand. Pros and cons of Plucking Feathers by Hand Using your own hands to pluck feathers from the slaughtered bird is more fulfilling than using machines .. Rinse the undressed bird with clean water, removing the feathers that might be stuck on the skin.. In just six steps described in this article, you can have your backyard chicken ready for cooking.

Processing a duck is similar to processing a chicken but there are important differences when you process ducks to make it as humane as possible.

Processing ducks takes a few minutes longer than processing broilers.. The basic steps used to process ducks are very similar to processing a chicken.. Today many people, who are accustomed to killing chickens in a kill cone, will use the same process for ducks.. So, in many cases, a kill cone will be the most humane way to process a duck.. – Tip 3: Cut Deep Ducks have more feathers and thicker skin than chickens.. There are a few other things to consider when processing ducks.. So, if you are processing young ducks, who go through two feather revolutions, wait until their feathers are filled in and smooth.. Or I’ll process 3-4 at once if I have some time to make gourmet items like duck rillette, confit , or prosciutto or bacon.. Then, make sure to appreciate every bite of that duck you raised, processed, and prepared entirely on your homestead.

***Warning: This is a pretty graphic post about how to butcher a chicken, complete with pictures and lots of description. My intent is to help people who are preparing to butcher their first bird.*** On a recent Sunday morning, a local Eugene friend invited people over to learn how to properly kill and butcher chickens.

The chickens we butchered were actually roosters, but the meat from broilers tastes the same really.. When you catch a chicken, it is important to make sure your hands are covering their wings to prevent them from flapping out of your hands.. I ended up doing a lot of the killing because I was pretty good at the catching without causing the birds to really freak out.. The birds are held by their feet, then gently turned upside down.. The bird is submerged for about ten seconds, which loosens the feathers without cooking the bird.. With the chicken on its back and using a sharp knife, cut down the neck until you find two tubes.. My friend didn’t feed the birds the day before, which meant cleaning the crop would be less messy.. With your knife angled almost straight down, cut a horizontal slit right below the anus along the tail, connecting to the two end points of your “Y”.. Once you have some guts pulled out, put your hand inside the bird.. Once cleaned, the bird needs to be rinsed with a hose and plunged into ice cold water for it to cool quickly.. My friend was sweet enough to send me home with a bird to eat and chicken feet for our dogs to enjoy.. May Homestead Chores Lighting the Chicken Coop Chicken Coop Shed Combo Crooked Coop

Processing: How are chickens slaughtered and processed for meat? Step 1: Arrival at the Processing Plant. Step 2: Stunning. Step 3: Slaughter. Step 4: “Evisceration” Step 5: Cleaning and Chilling. Step 6: Inspection by the U.S. Department of Agriculture (USDA) Step 7: Additional Testing. Step 8: “Second Processing” How do you process chicken by hand? … How do you process a chicken step by step? Read More »

Processing: How are chickens slaughtered and processed for meat?. How do you process chicken by hand?. How long does it take to process chickens?. Russel said Cornish Cross Broiler chickens will be ready to process at 8 weeks .. Processing a Chicken without Plucking. MEAN ROOSTER – Butchering And Cooking A Chicken. How to Humanly Kill Chickens, Roosters or Other Poultry. After you’ve skinned or plucked the chicken, you’ll need to hang the chicken up by its feet (if it isn’t already) and cut the chickens head off if it wasn’t done so in the culling process.. Broiler chickens, or chickens raised for meat, live to be about 47 days old before they meet their violent end.. Chicken owners occasionally ask us how they can euthanize their chicken at home.. There are several ways to butcher a chicken, but is it possible to “hunt” a chicken in your backyard using a pellet gun?. A pellet gun will kill a chicken as long as the shot is made directly from behind to the base of the chicken’s skull .. When it’s time to cull a chicken, you’ll start by putting the chicken in the cone head first.. Judges also may hold the chicken upside down to inspect the chickens’ breasts.

If you raise livestock for meat, naturally part of that process will be learning how to properly euthanize the animals. However, even if you only keep a few loved pet hens for eggs, you still should understand how to put down a chicken in the event of a severe injury or other emergency. People who ...

Methods of Putting Down Chickens. I’ve found many threads in forums about the subject of “humane” euthanasia where the person seems instead to be looking for the best way to kill a chicken with the least participation on their part — even if the method they choose isn’t humane at all.. Cervical dislocation, or simply breaking the chicken’s neck, is another method that is humane when done correctly but requires more knowledge and confidence to do correctly compared to decapitation.. What you will do is hold the chicken in your left arm, grasp the chicken’s head at the base of its skull (you can feel where the skull meets the neck) and snap the chicken’s head in a down and out movement.. I’ve seen people do this on full-grown chickens, but I am not a very big person so I have only used it on young chickens and older chicks.. Using the “Broomsticking” Method – The broomsticking method is done by placing the chicken down on a hard surface between your feet, placing a broomstick behind the chicken’s head (just where you would place your hand), stepping down on the broomstick while simultaneously pulling up the chicken’s back legs to snap the neck.. There are some people who try simply to grab the chicken’s head with both hands and fling it about or over their head in an effort to break its neck.. Another humane method is to use a gun (like a .22) or a pellet gun to dispatch the bird.. I will then use a pellet gun close to the chicken’s head to dispatch the bird.. Another method that seems to get passed around that is not at all humane is placing a chicken in a bag or box which is attached to a car’s exhaust.. What is your preferred method to kill a chicken?

Learn how to butcher a duck in this step by step picture tutorial. From dispatching to packing, we will go over everything that you need to know in order to butcher a duck at home.

Learn how to butcher a duck at home so you can process your own meat ducks.. Butchering ducks is something that I have to do on a regular basis to keep the duck population under control.. Khaki Campbell ducks are a dual purpose duck that can be ready for butchering at 8-10 weeks and will dress around 4 pounds at this stage (most likely).. Pekin ducks can be ready for butchering around 7 weeks and weigh as much as 10 pounds at butchering time (depending on what you feed them, of course).. Before you begin gathering everything that you need to butcher a duck, you are going to have to decide if you’re going to pluck your duck or skin your duck.. If you don’t need the skin or if your duck is older and you choose to skin it, you’ll see below how to skin a duck (since this is what I choose to do).. Before we butcher a duck, it’s important to make sure that we have everything that we need.. You’ll see below that I butchered my ducks at my friend’s homestead.. Some homesteaders make a hole at the bottom corner of a feed bag, put the duck in the bag with the head sticking out from the hole, and cut the head with a hatchet.. When I butcher my ducks at home, I hang the duck by the legs with twine from a branch of my plum tree.. Plucking or Skinning Station – if you chose to skin your duck, all that you are going to need is a table to work on (that is easy to clean like a plastic folding table , for example) and your sharp butchering knife .. If you chose to pluck your duck then you’ll need a large pot to heat water in so you can scald the duck.. After the flapping stops, remove the duck from the cone and use an ax or your butchering knife to remove the head.. Now that your duck is skinned (or plucked), you are ready to remove the innards.

Step by step instructions show you how to butcher a duck. Preparation to plucking - a detailed description with photos to walk you through the process.

I’m sharing this post for those who would like to process their own ducks for meat.. To butcher a duck, you will follow the same process for Butchering a Chicken or a Turkey .. What You Will Need to Butcher a Duck: sharp knives a container of bleach water for sanitizing hatchet or ax container for blood and offal scalding pot and electric or propane burner table container for dressed duck ice or refrigerator for chilling the meat. Bleed out the duck by nicking arteries on each side of the neck Decapitate the duck quickly with a hatchet Brain the duck with a sharp knife Break the duck’s neck Shoot the duck in the head. Once the bird is dead, it isn’t that difficult to butcher a duck.. If you choose to skin your ducks you won’t have the skin and fat on the carcass to keep the meat juicy when you cook it.. Skinning a duck.. To skin your bird, start at the neck and slip the knife under the skin where you removed the head.. Pull the skin back and use the knife to separate the skin from the meat as you work your way around the whole bird.. Use your fingers to pull this open, pulling the meat out and away from the intestines.. Using your fingers, pinch the vent shut and pull the intestines out and away from the carcass to prevent spilling the contents on the meat.. Remove the bird from the freezer two or three days before you plan to cook it and allow it to thaw completely in the refrigerator before cooking.. However, if you can soak the duck in a brine solution for 24 hours and then freeze it, you will have a much more tender bird.. I keep a small bucket or container of bleach water on my table to clean my hands and knives in between birds, or in case feces spills on the meat.

How to butcher a duck for the first time alone and how to kill a duck in a humane way. Learn how to butcher and process a duck, alone.

Eventually, I realized it was time to send some of the ducks to freezer camp and I, too, started to Google “How to Process a Duck for the First Time ALONE”.. The older your duck gets, the more difficult they’ll be to pluck, often resulting in skinning a duck that’s older instead of plucking.. When skinning a duck, you’re losing the skin and fat that many people want when raising ducks for meat.. By butchering your ducks closer to the ideal age according to your breed, they’ll be easier to pluck and you’ll reap the benefits of the skin because you won’t need to skin them.. If you’re doing multiple birds, you’ll also want a cooler of ice to place the finished birds as you move on to the next so your duck meat doesn’t spoil.. Get an empty feed bag and cut a hole in one of the corners, just large enough for your duck head and neck to be in.. Older birds may need slightly longer, but be careful not to cook your bird before you’ve even plucked it.. Place feathers in discard bucket, rinse your duck and transfer the bird to the butcher table.. OR you can carefully use your poultry sheers When you’ve cut through the fat/skin of the bird, slightly slip your fingers in and open the bird up.. Pull or cut out the neck and throat, pull out any feathers you missed, rinse one last time and place your bird in the cooler of ice Transfer the innards you choosing to discard to your discard bucket and start on your next bird, if there is one.


1. Butcher a Chicken Without Plucking
(Sweet T Farm)
2. HOW TO Butcher and Process a Chicken | The Easy Way
3. How to humanely dispatch & butcher chickens & poultry / cervical dislocation & broomstick method
(Self Sufficient Hub)
4. How To Kill, Pluck And Eviscerate A Chicken | Detailed Instructions Of The Butcher Process
(Atitlan Organics)
5. Chicken Harvest - Gentle and Careful (Warning: we show the process)
6. Bonus Episode: (WARNING GRAPHIC CONTENT) 4 ways to dispatch chickens.
(Connell farm)

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