My grandmother always said, "Put some baking soda in your scald water & the chicken feathers come off much easier." It makes a HUGE difference!!! I've found that I often have to add baking soda to the water as I go along. It seems to dissipate somewhat if you scald a lot of birds. God bless!
@@stupidloopinfinite4768I'm not blessed with a plucker (except for what's on the end of each of my arms 🙄) so this is a huge help!! Hope it helps other people too!!
I didn't know a chicken plucker exists. Watching y'all process chickens brought brought back memories of doing this when I was a kid. When I was younger, we raised chickens for eggs and meat. My grandfather would put the chicken's neck on a chopping block, chop off the neck and sometimes the chicken would fly down through the field. It was up to us kids to chase it and bring it back. My grandmother had a big galvanized tub in the basement with hot water and would dunk them before removing the feathers. I had to help pluck off the feathers. It was a tedious very smelly job. My grandma saved the feathers to make pillows and blankets. You guys made it look so much easier than many, many years ago. Glad you shared this video as many city people have no idea about raising veggie and farm animals and preparing and processing them for food. It's almost a lost way of living for a lot of people. God bless.
Thanks yall for the video...I hv 16 roos that need to go to freezer camp, hv really been putting it off cuz I really dont want to do it myself, but they are 26wks old and quickly outgrowing our chicken tractor. So I appreciate watching you both, Sara watching you gives me confidence that I can do this!!!❤
I love the “freezer camp” term! 😂 I do wish TH-cam realized their purpose was to inform those of us who would like information and knowledge! Videos like these shouldn’t ever be a problem 🙁
Where was that plucker 55 years ago. My family raised 100 chickens each year to put in the freezer. Plucking them by hand was a tremendous job. So glad you can raise your own meat it tastes soo o o much better.
It's always a great channel to watch. The stewardship, the gardening, even processing meat. Nothing goes to waste. You treat your animals very well for the life they are even through thereafter. I learn so much. Many blessings. Thank you
At age 54 I finally got up the courage to start processing live chickens. At 54 I also finally got up the courage to pressure can meat in jars! Thank you so much for your informative videos. I wouldn’t have been able to do this without your TH-cam content.
Yes please! I would love to see the duck jerky video. We process our chickens too. Sarah, i have watch all of your videos on raising rabbits....we are hoping to add them shortly
Excellent video on processing poultry. It was humanely done and it demonstrates that chicken doesn't always start out as a package in the store. I can remember my grandmother processing chickens, though she was using an axe to cut off the heads but she scalded her chickens before taking the feathers off. In the 50s she kept the feathers and made pillows out of the small feathers.
@@cathyblasco4497 I am not sure. Most people don't have feather pillows nowadays. You can also use them for coverlets also. But you have to clean them and it takes time and work to do that so it is not cost effective considering you can walk into a store and just buy something.
No store bought chicken is as delicious as home grown. We process our own as well. When our 5 children were at home we raised 150 a year. It was a wonderful time together putting up our meat for the year.
I really love your channel. You both have great information and don’t talk over one another. Chill with too many hand gestures cause it’s distracting. YOU ROCK! All your work shows you take such pride in your work and work so well together. Beautiful homestead. May God continue to bless you big. ❤ Love your t-shirt too.
Would like to see a video on making duck jerky, if you'd like to share that info! I've watched some other butchering/processing videos, but Kevin shows a bit simpler process of doing that, and also explains it well. Y'all have the best "how to" videos, in my opinion. If not the best, at least up there in the top best. We are blessed to have y'all share your knowledge with us. Hope n pray for your safety during this time, with the Glade Top Trail fire, there in Ava. We had one here in Seymour as well, not near as bad. Hoping and praying everyone is safe there. God bless y'all.
Sarah Sarah.. One or Two at a time Luv.. wet chichens are heavy!! 😊 Well done all... thank you for sharing your knowkedge.. and in such a humane manor. I know many of us percieve food as sacred .. and so deserves our respect. You do that beautifully. 🙏
Nice tutorial! If you add a little dawn dish soap to your scald water, it helps loosen up the feather follicles and makes plucking easier. I hand pluck my birds and i am having serious plucker envy. I save the hearts and livers for dog food. I save the gizzards for a friend who loves them.
I know you don't need those giblets but I have wonderful European recipes for them. Chicken livers in Madiera wine sauce over rice or noodles...yummy! Thank you Julia Child. I know Americans don't eat chicken feet either, but I was brought up on chicken soup made with carcasses after parting out the chicken and chicken feet. They make the chicken broth rich with gelatine. I clean the feet with boiling water, scrape them, remove the nails and they go in the pot. I remove them when we strain the broth. And the chicken fat I render down with onions then strain that too. Wonderful on.mashed potatoes! My grandmother used as much as possible and that's how I learned to cook initially, then over the years I collected recipes.
I LOVE your channel and ALWAYS watch. However, I find it very hard to watch all the wasted animal food/products today. The chicken organs, and feet. The duck skin, fat, feet, organs, bones and possibly the feathers, and the same for the geese! All the lost bone broth. Surely there is someone out there who would love to have all that was thrown away or to the wildlife. The beginning of the process was very well done, and surely a help to those who want to know how it is done. I don't live in your state, but, surely, someone who lives near you would love to take the parts you don't want and use them. The feathers make fertilizer if not pillows. I know someone will always find something to complain about, and I'm sorry for this, but I just couldn't hold this back. You can tell I'm from an older generation, and I TRULY LOVE all the effort you put in weekly. I pray God will continue to bless you and keep you.
The cones are wonderful. I had an aunt who raised chickens and sold their eggs to the local grocery. I remember how awful freezer camp day was without cones!
When I was a kid on the farm we butchered 100 chickens over a week. 25 a day. My hands where painful. Cracked and bleeding. Had no plucker. You made it look easy. The chicken tastes a lot better than store bought. I would like to see the duck jerky. Great video. 👍
I really appreciate this video. A lot of people don't understand what goes into homesteading. I would have to have an agreement with another homesteader to harvest our chickens and beef because I just can't handle the killing. It literally breaks my heart, just watching them happily clucking away in the cage and knowing they're about to be harvested. But I don't blame you. I don't. Please don't take this as any condemnation. I just know that as a nurse I'd volunteer to help birth your children help with the taking care of the animals and health needs. I was also a farrier so I can do all kinds of farrier skills. But this is so hard, it's breaking my heart. I can butcher I just can't kill.
There is no shame here. I grew up on a farm and my mother processed chickens all the time. I could never watch the dispatch even though I did help clean them afterwards. I just couldn't stand to see the whack of the axe!
TH-cam seriously needs to back off. We need them as a social platform, not as a nanny. If I don’t want to see something, I know where the off button is.
I agree!! Many people on here want to learn how to process their own meat and seeing an actual demonstration is very helpful!! Kevin and Sarah are teaching life skills so there's no need for TH-cam to stick their noses in this!! Anyone who gets offended can just simply skip this video!!
Thanks for showing us how to dispatch meat chickens. The way you explained it doesn't seem so intimidating and you don't need a lot of fancy equipment. My partner and I have been thinking of raising our own meat chickens and I feel more confident about the procedure now.
I bought an American Bresse flock of eight 18 month old hens and one rooster. Of the 85 eggs I incubated, 84 of them were fertile! Rambo has been getting the job done! 49 of those eggs hatched and 25 to 30 of them will be headed to freezer camp in the next month or two. I’m going to try to finish them like the French with milk and corn. I’ve been buying Bresse meat since I moved to Kentucky in April. The dark meat is wonderful but I was really surprised how good the breast meat was. Since my chickens came from the original line that was imported, I’m going to try to improve my flock to the breed to standard. I have a second dual purpose flock of black Australorp chickens. I haven’t eaten the meat but they are prolific egg layers. Perhaps one day I will cross them to see what I get. 🐓
Silkie birds are delicious. It'll probably be a bit tough because of it's age, but the one year olds are so tender and tasty that we grow a bunch of them for the freezer every year. Also, yes please - would love a duck jerky recipe.
Thank you for introducing me to the American Bresse Chickens to me. I'm now raising them for me and my family. I love the fact that they are true dual purpose. We love the eggs & meat it is very tasty.
Red Rangers have been our meat chickens this year and I have to say that at 13 weeks grow out time they came in at 4lbs smallest and 1oz under 7lbs. We processes our first batch in summer at 11 weeks and seen the difference in the 2 week lag. Well worth the 13 week wait. Quick growers and their hearty birds, great disposition as well.
3 or 4 drops(.maybe more) of dawn dish detergent in your scalder pot will break the surface tension of the water (which waterfowl use to keep dry) and penetrate the feather base for the pucker.
Please, please, please!Try putting chicken feet in the pot when making chicken broth/stock/soup. I do it everytime. It makes the most delicious gelatinous flavorful broth! I can no long go without using them!! Makes such a huge difference!! Sure hope you'll give it a try 🙏
@@EmbracethechaosPortugal I just cut the nails (claws) off. Obviously no feathers, and leave the skin on. I don't think there would be anyway to skin the foot, but even if there was, the skin and fat and bones are what makes the soup so good!! I put the foot in whole (not cut up). So happy to hear that other people have also discovered how awesome it is to use them when making stock/ broth 😁
This was interesting. Something we will never do. Just get our chickens from Costco already frozen and sometimes in bags. That is just what we do. Enjoy all your fresh meat. Hearts and flowers coming your way. ❤️💐
Came home once to visit and it was butchering day. 10 of us 300 chickens in 2 days. Two grandmothers, two aunts with their husbands, my parents, one brother and myself. My one aunt raised the turkeys and we always processed them first.
Sarah, when you come to pluck, ducks, geese and turkeys, you should always put some detergent in the hot water your putting them otherwise the water won't penetrate the feathers , have a try see how you go, I also do it for my chickens, of course I do it by hand, I love your show
We have been using silkies to slightly increase the size of our bantam flock to essentially create our own "dual purpose" bantams. With how often the bantams hatch out their own chicks, it makes it more worthwhile if they are a little bit larger before freezer camp. We have also found that skinning out the ducks and geese is easier than trying to pluck them. We skin them out completely, then cut off the legs and breasts, then use the carcus to make broth and can the last bits of meat. You'd be surprised how much meat we are able to can from doing it that way. Thanks for the video!
Very interesting. My mom grew up helping to process her family's chickens, but I have never been exposed to it. We will be raising our own, one of these days. We are just trying to get a piece of property, so we have the space to grow our own food. It's going to be a long learning process, but I am excited to do it. This has been very helpful for me to understand how this works. Thank you!
Please do the duck jerky recipe and let us know how the silkies turned out. They would probably be wonderful in the crockpot for chicken soup. I think they will be richer than regular chicken since they have such dark meat.
Some experiments for consideration with the scalding off of the bird feathers. Consider a higher alkaline ph (soft lye solution, calcium or potassium hydroxide) or a higher acid ph (soft lemon/lime juice water). Consider a harder water (more calcium and magnesium) ... or the easiest of options ... Epsom salts (magnesium and sulfur salt). Magnesium, like a human bath soak gets into the skin, while the sulfur is also its own weak sulfuric acid compound. There might also be the option of using Jet-Dry dishwasher solution to the boiling water. Jet-Dry reduces water surface tension, making the water appear more soft and penetrating. Jet-Dry also dehydrates those drying damp dishes in the dishwasher. Gold miners use Jet-Dry in their water supply, when running the water through their sluices, softening the water surface friction, so the gold precipitates out faster. Check the toxicity of Jet-Dry ingredients for proper dilution or use. The most interesting is using a quasi-NAIR hair removal lotion in the boiling water. The active ingredients in Nair that remove hair are potassium thioglycolate and calcium hydroxide (lye). Potassium thioglycolate is an organic compound that breaks down the keratin proteins in hair, making it weak and easy to wipe away. Bird feathers and their quills are made of keratin, making this product break down the quills for easier removal. Calcium hydroxide (lye) is a chemical that causes the hair shaft to swell, allowing the chemicals to enter and break down the hair proteins for removal. Nair also contains other ingredients, such as: softening agents: Like mineral oil, to help offset the harsh active ingredients. Fragrance covers up the smell of the sulfur reaction, which can cause a rotten egg smell. Nair sensitive skin formulas use calcium thioglycolate, which is gentler on the skin than potassium thioglycolate. Making one's own Nair compounds without all of the other fragrances and softening agents, one can find a proper solution for chicken plucking that is safe in boiling water, then be flushed clean with water in the chicken feather plucker drum. Any such boiling and antiseptic sterilization in this liquid solution also provides antibiotic properties in killing off any salmonella, e Coli, avian flu, chicken pox, .... Any of these should provide valuable options for harvesting and feather removal for chickens, ducks, geese, quail, turkey, guinea fowl, pheasant, grouse, chukkar/ptarmigan, pigeon/dove, ....
Hahaha, you will eat the duck jerky anyway. Yes please share how you make it! Thanks for the lesson today! Blessings 🙏🏻 ❤ Duck and geese feathers so good for pillows! Love goose liver pate.... 😋
I always keep 2 rooster in each pen of chickens I'm trying to keep going. If i kept 1 my luck he'd die and i wouldn't have a rooster. Maybe the competition would help the fertility of the eggs. I had 2 roosters free ranging years ago and the old one stayed close to the hens anf the young one ranged out with some of the hens. They seemed to work together.
Even if they're old the broth is soo good from them. My grandma scalded all geese and duck and plucked by hand one at a time and feathers come of easier when you just get it out of hot water as soon as it's cools off she would dunk it again until all feathers off. Nothing went to waste with my grandma as she had 14 kids to feed. She taught me a lot of things. The feet she would burn the layer of the skin above the low setting above burner and it would just peel of leaving clean feet that she would make yummy soup out of. Liver, gizard and heart she would clean and also put it in the soup or save til she had more to make something out of them. It was hard work but that was the only way to feed big family.
BTW next year I'll be getting just 12 chickens andc3 roosters. I'm going to be using your design of a hoop coop 10X16, but I'm going to make an 8X10 nesting box perches hanging feeders heat lamps (I live in Northern Central Massachusetts) it gets cold up here in the winter so the coop will need some sort of heater. I really like the fact that I'll be able to move it (hoop coop part and the coop attached, your idea!) We have many hawks & some bald eagles so the hoop coop will keep them safe from the predators thank you for the great idea
I have heard that some of the best flavor is in the feet so now you know. The best chicken and rice will still have the feet 😂 I laugh cause I know what you're thinking but don't knock it til you've tried it
My son and his wife did their first 25 all by hand, no plucker difficult long day..this was several years ago now, as you also, have it down to a fast efficient day with appropriate scalder, plucker and knives. He built his own plucker and it has served them for quite a long time. Their ducks, like you, had quite the time as well difficult and time consuming. They haven’t ever done geese …..yet 😁 you tube is getting very restrictive to the folks doing real teaching…so wrong….their daughter, now 9, gets to do the plucking of the ducks. Watching made me realize God really insulated ducks well! 😊 thank you this was very informative!!
I worked as a poultry slaughter man processing turkeys and ducks for plucking ducks we used gently boiling water with a good squirt of dish washing detergent in it, the detergent over comes the ducks water proof feathers. I still pluck them this way even if I skin them for duck mince as you don’t get feathers all over the meat.
Thankyou for showing processing silkies, i have way too many males each year..now i think theres enough meat there to make a good stew or soup..i will certainly be processing mine from now on.
Great teaching video. I find using a ratcheting conduit cutter is better for removing feet and head. Fast, clean and won't dull like a knife (especially for less experienced). Waterfowl are more difficult but can be successfully scalded and plucked. Scalding water needs to be slightly higher, a bit of soap to remove oil from feathers and lots of wax, dipped 3-5 times back and forth in wax/water to ice cold water. I love that long lasting luscious taste of crispy goose skin far too much to not doing it this way. Bon Appetite! A large breed fattened young goose should dress at 10-12 lbs.
There's a turkey farm in my hometown, and I plan on helping them this season to get ready for processing our chickens. My first day was Sunday. (Last time I helped was about 25 years ago!) It seems that the only real difference between the turkeys and your chickens is a smaller body cavity. I could get both hands up to my elbows in there in some of the larger turkeys!
To see the followup Duck Jerky Recipe follow this link! th-cam.com/video/10ro0EmMu3I/w-d-xo.html
My grandmother always said, "Put some baking soda in your scald water & the chicken feathers come off much easier." It makes a HUGE difference!!! I've found that I often have to add baking soda to the water as I go along. It seems to dissipate somewhat if you scald a lot of birds.
God bless!
Thanks for sharing that!
@@stupidloopinfinite4768I'm not blessed with a plucker (except for what's on the end of each of my arms 🙄) so this is a huge help!! Hope it helps other people too!!
Thankyou for this tip. I have been plucking all my life and have never known of this tip. Thankyou so much.@@merryanneadair4451
Love the step by step
I didn't know a chicken plucker exists. Watching y'all process chickens brought brought back memories of doing this when I was a kid. When I was younger, we raised chickens for eggs and meat. My grandfather would put the chicken's neck on a chopping block, chop off the neck and sometimes the chicken would fly down through the field. It was up to us kids to chase it and bring it back. My grandmother had a big galvanized tub in the basement with hot water and would dunk them before removing the feathers. I had to help pluck off the feathers. It was a tedious very smelly job. My grandma saved the feathers to make pillows and blankets. You guys made it look so much easier than many, many years ago. Glad you shared this video as many city people have no idea about raising veggie and farm animals and preparing and processing them for food. It's almost a lost way of living for a lot of people. God bless.
thank you for this. I think it is important for people to know where food comes from and how.
Really interesting. Can’t say I would be doing this (even before I was 79), but find it fascinating and love that you raise what you eat❤. Thanks.
Thanks yall for the video...I hv 16 roos that need to go to freezer camp, hv really been putting it off cuz I really dont want to do it myself, but they are 26wks old and quickly outgrowing our chicken tractor. So I appreciate watching you both, Sara watching you gives me confidence that I can do this!!!❤
Thank you for keeping this way of life alive for all of us. Bless You!!
Yes please on the duck breast jerky video!
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
I love the “freezer camp” term! 😂 I do wish TH-cam realized their purpose was to inform those of us who would like information and knowledge! Videos like these shouldn’t ever be a problem 🙁
For those interested, prior to the now restrictions, check a video around 5 years ago, where they show all the steps.
Truly appreciate the message on your T-shirt. When experienced there is nothing that compares to it. True happiness and true peace!!!
Duck breast jerky? Yes, please show how to make it!
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
Where was that plucker 55 years ago. My family raised 100 chickens each year to put in the freezer. Plucking them by hand was a tremendous job. So glad you can raise your own meat it tastes soo o o much better.
😂Same!! But it was the last 30 years until all the kids were grown and gone, the last moved 6 years ago 😊
Beautiful harvesting video. I thank you. It’s very loving and respectful.
It's always a great channel to watch. The stewardship, the gardening, even processing meat. Nothing goes to waste. You treat your animals very well for the life they are even through thereafter. I learn so much. Many blessings. Thank you
At age 54 I finally got up the courage to start processing live chickens. At 54 I also finally got up the courage to pressure can meat in jars! Thank you so much for your informative videos. I wouldn’t have been able to do this without your TH-cam content.
Try venison, sometime! Makes its own gravy, and you don't really need teeth to chew it!
@ venison is amazing. My entire body loves and welcomes it. But sadly I don’t hunt and don’t get it beyond rarely.
Yes please! I would love to see the duck jerky video. We process our chickens too. Sarah, i have watch all of your videos on raising rabbits....we are hoping to add them shortly
Excellent video on processing poultry. It was humanely done and it demonstrates that chicken doesn't always start out as a package in the store. I can remember my grandmother processing chickens, though she was using an axe to cut off the heads but she scalded her chickens before taking the feathers off. In the 50s she kept the feathers and made pillows out of the small feathers.
I was wondering why they didn't save the goose feathers.
@@cathyblasco4497 I am not sure. Most people don't have feather pillows nowadays. You can also use them for coverlets also. But you have to clean them and it takes time and work to do that so it is not cost effective considering you can walk into a store and just buy something.
Another great video thanks for teaching how to process chickens, etc.
No store bought chicken is as delicious as home grown. We process our own as well. When our 5 children were at home we raised 150 a year. It was a wonderful time together putting up our meat for the year.
I really enjoyed this video. Thank you for taking the time to film it for us. 😊
I really love your channel. You both have great information and don’t talk over one another. Chill with too many hand gestures cause it’s distracting. YOU ROCK! All your work shows you take such pride in your work and work so well together. Beautiful homestead. May God continue to bless you big. ❤ Love your t-shirt too.
Would like to see a video on making duck jerky, if you'd like to share that info! I've watched some other butchering/processing videos, but Kevin shows a bit simpler process of doing that, and also explains it well. Y'all have the best "how to" videos, in my opinion. If not the best, at least up there in the top best. We are blessed to have y'all share your knowledge with us. Hope n pray for your safety during this time, with the Glade Top Trail fire, there in Ava. We had one here in Seymour as well, not near as bad. Hoping and praying everyone is safe there. God bless y'all.
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
Sarah Sarah.. One or Two at a time Luv.. wet chichens are heavy!! 😊
Well done all... thank you for sharing your knowkedge.. and in such a humane manor.
I know many of us percieve food as sacred .. and so deserves our respect. You do that beautifully.
🙏
Thank you once again for sharing all your knowledge. I have learned so much from you guys.
Nice tutorial! If you add a little dawn dish soap to your scald water, it helps loosen up the feather follicles and makes plucking easier. I hand pluck my birds and i am having serious plucker envy. I save the hearts and livers for dog food. I save the gizzards for a friend who loves them.
My son does the Dawn as well he did what you said, takes the coating off the feathers makes scalding help feather removal.
Lots of work now, but you will enjoy the meals later.❤
I know you don't need those giblets but I have wonderful European recipes for them. Chicken livers in Madiera wine sauce over rice or noodles...yummy! Thank you Julia Child. I know Americans don't eat chicken feet either, but I was brought up on chicken soup made with carcasses after parting out the chicken and chicken feet. They make the chicken broth rich with gelatine. I clean the feet with boiling water, scrape them, remove the nails and they go in the pot. I remove them when we strain the broth. And the chicken fat I render down with onions then strain that too. Wonderful on.mashed potatoes! My grandmother used as much as possible and that's how I learned to cook initially, then over the years I collected recipes.
I LOVE your channel and ALWAYS watch. However, I find it very hard to watch all the wasted animal food/products today. The chicken organs, and feet. The duck skin, fat, feet, organs, bones and possibly the feathers, and the same for the geese! All the lost bone broth. Surely there is someone out there who would love to have all that was thrown away or to the wildlife. The beginning of the process was very well done, and surely a help to those who want to know how it is done. I don't live in your state, but, surely, someone who lives near you would love to take the parts you don't want and use them. The feathers make fertilizer if not pillows. I know someone will always find something to complain about, and I'm sorry for this, but I just couldn't hold this back. You can tell I'm from an older generation, and I TRULY LOVE all the effort you put in weekly. I pray God will continue to bless you and keep you.
Kevin’s shirt is hilarious. Love it.
The cones are wonderful. I had an aunt who raised chickens and sold their eggs to the local grocery. I remember how awful freezer camp day was without cones!
Yes my grandmother grew up with chicken heads hopping around the yard. She never would eat chicken.
When I was a kid on the farm we butchered 100 chickens over a week. 25 a day. My hands where painful. Cracked and bleeding. Had no plucker. You made it look easy. The chicken tastes a lot better than store bought. I would like to see the duck jerky. Great video. 👍
I really appreciate this video. A lot of people don't understand what goes into homesteading. I would have to have an agreement with another homesteader to harvest our chickens and beef because I just can't handle the killing. It literally breaks my heart, just watching them happily clucking away in the cage and knowing they're about to be harvested. But I don't blame you. I don't. Please don't take this as any condemnation.
I just know that as a nurse I'd volunteer to help birth your children help with the taking care of the animals and health needs. I was also a farrier so I can do all kinds of farrier skills. But this is so hard, it's breaking my heart. I can butcher I just can't kill.
There is no shame here. I grew up on a farm and my mother processed chickens all the time. I could never watch the dispatch even though I did help clean them afterwards. I just couldn't stand to see the whack of the axe!
@@ravenmoon1165 my husband does the dispatching. I do the butchering.
It works.
I loved seeing how the chicken plucker worked. I have done that the hard way, (by hand), and that thing is amazing! Loved the video.
TH-cam seriously needs to back off. We need them as a social platform, not as a nanny. If I don’t want to see something, I know where the off button is.
I don’t understand why they flag the people that are actually teaching life skills but promote absolute trash
That’s a huge issue in the country right now and your vote will either help end censorship ❤ or censor even more 💙
❤️❤️❤️🇺🇸❤️❤️❤️
I agree!! Many people on here want to learn how to process their own meat and seeing an actual demonstration is very helpful!! Kevin and Sarah are teaching life skills so there's no need for TH-cam to stick their noses in this!! Anyone who gets offended can just simply skip this video!!
@@NennaLenaYES!! Vote RED to protect our Constitutional Freedom of Speech ❤️❤️🇺🇲🇺🇲
Absolutely!
The scriptures say, “watch and pray always “. Thank you for your warning and content
Great video! I so appreciated you both in sharing your homestead skills with us. Thank you and Blessings to you.
Thanks for showing us how to dispatch meat chickens. The way you explained it doesn't seem so intimidating and you don't need a lot of fancy equipment. My partner and I have been thinking of raising our own meat chickens and I feel more confident about the procedure now.
When you cook the ducks put a teaspoon of baking soda on the meat. It softens the meat.
I bought an American Bresse flock of eight 18 month old hens and one rooster. Of the 85 eggs I incubated, 84 of them were fertile! Rambo has been getting the job done! 49 of those eggs hatched and 25 to 30 of them will be headed to freezer camp in the next month or two. I’m going to try to finish them like the French with milk and corn. I’ve been buying Bresse meat since I moved to Kentucky in April. The dark meat is wonderful but I was really surprised how good the breast meat was. Since my chickens came from the original line that was imported, I’m going to try to improve my flock to the breed to standard. I have a second dual purpose flock of black Australorp chickens. I haven’t eaten the meat but they are prolific egg layers. Perhaps one day I will cross them to see what I get. 🐓
@@chrispaulus4491 i think austrolorpe meat is good. Decent dual purpose breed. They are definitely prolific layers.
@ thank you! I probably won’t harvest one until the second generation
Silkie birds are delicious. It'll probably be a bit tough because of it's age, but the one year olds are so tender and tasty that we grow a bunch of them for the freezer every year.
Also, yes please - would love a duck jerky recipe.
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
@@LivingTraditionsHomestead Awesome! Thank-you :)
Wow great to watch how chickens are processed. At first I didn’t know what to expect and you made it easier to watch and experience
Thank you for introducing me to the American Bresse Chickens to me. I'm now raising them for me and my family. I love the fact that they are true dual purpose. We love the eggs & meat it is very tasty.
Nice job, but Kevin needs a sharper knife! A dull knife is more dangerous to use than a sharp one.
Red Rangers have been our meat chickens this year and I have to say that at 13 weeks grow out time they came in at 4lbs smallest and 1oz under 7lbs. We processes our first batch in summer at 11 weeks and seen the difference in the 2 week lag. Well worth the 13 week wait. Quick growers and their hearty birds, great disposition as well.
Thank you for teaching us a lost art.
😃You provide a VERY IMPORTANT Resource👍🏼
Another educational video. Great work!
3 or 4 drops(.maybe more) of dawn dish detergent in your scalder pot will break the surface tension of the water (which waterfowl use to keep dry) and penetrate the feather base for the pucker.
We have tried that method but did not have a better experience.
Please, please, please!Try putting chicken feet in the pot when making chicken broth/stock/soup. I do it everytime. It makes the most delicious gelatinous flavorful broth! I can no long go without using them!! Makes such a huge difference!! Sure hope you'll give it a try 🙏
Amen
Do you put them in whole or do you skin them and remove the claws? Here in Portugal the whole lot goes in after a thorough wash in salt water
@@EmbracethechaosPortugal I just cut the nails (claws) off. Obviously no feathers, and leave the skin on. I don't think there would be anyway to skin the foot, but even if there was, the skin and fat and bones are what makes the soup so good!! I put the foot in whole (not cut up). So happy to hear that other people have also discovered how awesome it is to use them when making stock/ broth 😁
This was interesting. Something we will never do. Just get our chickens from Costco already frozen and sometimes in bags. That is just what we do. Enjoy all your fresh meat. Hearts and flowers coming your way. ❤️💐
This brings me back to when we raised our own meat! Thanks for sharing. God bless!🙏
Came home once to visit and it was butchering day. 10 of us 300 chickens in 2 days. Two grandmothers, two aunts with their husbands, my parents, one brother and myself. My one aunt raised the turkeys and we always processed them first.
The feet have some really good nutrients to use in broth when you make it.
Sarah, when you come to pluck, ducks, geese and turkeys, you should always put some detergent in the hot water your putting them otherwise the water won't penetrate the feathers , have a try see how you go, I also do it for my chickens, of course I do it by hand, I love your show
We have been using silkies to slightly increase the size of our bantam flock to essentially create our own "dual purpose" bantams. With how often the bantams hatch out their own chicks, it makes it more worthwhile if they are a little bit larger before freezer camp.
We have also found that skinning out the ducks and geese is easier than trying to pluck them. We skin them out completely, then cut off the legs and breasts, then use the carcus to make broth and can the last bits of meat. You'd be surprised how much meat we are able to can from doing it that way.
Thanks for the video!
We were really inspired by the table you used….. ordered one from Amazon! Thank you for the idea!!
Ed and Janine Wasson
Learn so much from your channel. Thank you.
Very interesting. My mom grew up helping to process her family's chickens, but I have never been exposed to it. We will be raising our own, one of these days. We are just trying to get a piece of property, so we have the space to grow our own food. It's going to be a long learning process, but I am excited to do it. This has been very helpful for me to understand how this works. Thank you!
Please do the duck jerky recipe and let us know how the silkies turned out. They would probably be wonderful in the crockpot for chicken soup. I think they will be richer than regular chicken since they have such dark meat.
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
Freezer Camp; not AT ALL what I expected 😂
On another note, I love this video, very informative. God bless you both!
Very interesting video on preserving your chickens for the winter. Very educational!
Thanks for sharing . Very human way to process . Blessed to have food put away
Some experiments for consideration with the scalding off of the bird feathers. Consider a higher alkaline ph (soft lye solution, calcium or potassium hydroxide) or a higher acid ph (soft lemon/lime juice water). Consider a harder water (more calcium and magnesium) ... or the easiest of options ... Epsom salts (magnesium and sulfur salt). Magnesium, like a human bath soak gets into the skin, while the sulfur is also its own weak sulfuric acid compound.
There might also be the option of using Jet-Dry dishwasher solution to the boiling water. Jet-Dry reduces water surface tension, making the water appear more soft and penetrating. Jet-Dry also dehydrates those drying damp dishes in the dishwasher. Gold miners use Jet-Dry in their water supply, when running the water through their sluices, softening the water surface friction, so the gold precipitates out faster. Check the toxicity of Jet-Dry ingredients for proper dilution or use.
The most interesting is using a quasi-NAIR hair removal lotion in the boiling water. The active ingredients in Nair that remove hair are potassium thioglycolate and calcium hydroxide (lye). Potassium thioglycolate is an organic compound that breaks down the keratin proteins in hair, making it weak and easy to wipe away. Bird feathers and their quills are made of keratin, making this product break down the quills for easier removal. Calcium hydroxide (lye) is a chemical that causes the hair shaft to swell, allowing the chemicals to enter and break down the hair proteins for removal. Nair also contains other ingredients, such as: softening agents: Like mineral oil, to help offset the harsh active ingredients. Fragrance covers up the smell of the sulfur reaction, which can cause a rotten egg smell. Nair sensitive skin formulas use calcium thioglycolate, which is gentler on the skin than potassium thioglycolate. Making one's own Nair compounds without all of the other fragrances and softening agents, one can find a proper solution for chicken plucking that is safe in boiling water, then be flushed clean with water in the chicken feather plucker drum. Any such boiling and antiseptic sterilization in this liquid solution also provides antibiotic properties in killing off any salmonella, e Coli, avian flu, chicken pox, ....
Any of these should provide valuable options for harvesting and feather removal for chickens, ducks, geese, quail, turkey, guinea fowl, pheasant, grouse, chukkar/ptarmigan, pigeon/dove, ....
Thank you for sharing. A lot of work. Appreciate it.
Good job guys ❤❤
Those little chickens look quite nice would make a good meal for one
Hi guys from across the pond, great video again,keep doing what you do!! Watch you for years now , love watching your journey folks, cheers
Thank you for showing us!
Hahaha, you will eat the duck jerky anyway. Yes please share how you make it! Thanks for the lesson today! Blessings 🙏🏻 ❤
Duck and geese feathers so good for pillows!
Love goose liver pate.... 😋
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
Thank you for sharing your vlogs very educational x
Of course we want another cooking video!
I always keep 2 rooster in each pen of chickens I'm trying to keep going. If i kept 1 my luck he'd die and i wouldn't have a rooster.
Maybe the competition would help the fertility of the eggs. I had 2 roosters free ranging years ago and the old one stayed close to the hens anf the young one ranged out with some of the hens. They seemed to work together.
Thanks for sharing. I raise a small flock of quails and have been curious about other birds. Very interesting.
Even if they're old the broth is soo good from them. My grandma scalded all geese and duck and plucked by hand one at a time and feathers come of easier when you just get it out of hot water as soon as it's cools off she would dunk it again until all feathers off. Nothing went to waste with my grandma as she had 14 kids to feed. She taught me a lot of things. The feet she would burn the layer of the skin above the low setting above burner and it would just peel of leaving clean feet that she would make yummy soup out of. Liver, gizard and heart she would clean and also put it in the soup or save til she had more to make something out of them. It was hard work but that was the only way to feed big family.
Thank you. I hope to gather the courage to do this someday soon.
BTW next year I'll be getting just 12 chickens andc3 roosters. I'm going to be using your design of a hoop coop 10X16, but I'm going to make an 8X10 nesting box perches hanging feeders heat lamps (I live in Northern Central Massachusetts) it gets cold up here in the winter so the coop will need some sort of heater. I really like the fact that I'll be able to move it (hoop coop part and the coop attached, your idea!) We have many hawks & some bald eagles so the hoop coop will keep them safe from the predators thank you for the great idea
I have heard that some of the best flavor is in the feet so now you know. The best chicken and rice will still have the feet 😂 I laugh cause I know what you're thinking but don't knock it til you've tried it
I can hear my grandparents growling because you didn't save the giblets!!🤣🤣🤣
Freezer Camp. LOL On the Justin Rhodes' channel, he says it's time for the chickens to "graduate." LOL
My son and his wife did their first 25 all by hand, no plucker difficult long day..this was several years ago now, as you also, have it down to a fast efficient day with appropriate scalder, plucker and knives. He built his own plucker and it has served them for quite a long time. Their ducks, like you, had quite the time as well difficult and time consuming. They haven’t ever done geese …..yet 😁 you tube is getting very restrictive to the folks doing real teaching…so wrong….their daughter, now 9, gets to do the plucking of the ducks. Watching made me realize God really insulated ducks well! 😊 thank you this was very informative!!
I mince the meat of all our older chickens. We have found out it takes up less freezer space and the mince is excellent cooked in so many ways.
Awesome job on the processing!
I worked as a poultry slaughter man processing turkeys and ducks for plucking ducks we used gently boiling water with a good squirt of dish washing detergent in it, the detergent over comes the ducks water proof feathers. I still pluck them this way even if I skin them for duck mince as you don’t get feathers all over the meat.
Yes, show the jerky process for the ducks. Thanks for showing us the process.
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
You need to try black soldier fly bin. Put all your waste in it and then put coffee grounds on top of it. You'll never smell it.
Thank you for this video
Thankyou for showing processing silkies, i have way too many males each year..now i think theres enough meat there to make a good stew or soup..i will certainly be processing mine from now on.
Thank you I had no c clue the process. I found it very educational. Ty
Great teaching video.
I find using a ratcheting conduit cutter is better for removing feet and head. Fast, clean and won't dull like a knife (especially for less experienced). Waterfowl are more difficult but can be successfully scalded and plucked. Scalding water needs to be slightly higher, a bit of soap to remove oil from feathers and lots of wax, dipped 3-5 times back and forth in wax/water to ice cold water. I love that long lasting luscious taste of crispy goose skin far too much to not doing it this way. Bon Appetite!
A large breed fattened young goose should dress at 10-12 lbs.
There's a turkey farm in my hometown, and I plan on helping them this season to get ready for processing our chickens. My first day was Sunday. (Last time I helped was about 25 years ago!) It seems that the only real difference between the turkeys and your chickens is a smaller body cavity. I could get both hands up to my elbows in there in some of the larger turkeys!
your channel is so informative thank you
GOOD SYSEM, SURE CUTS DOWN ON THE HANDS ON CLEANING
Wow, 😅thank you for sharing.
Thank you for sharing!!
Great instructions & demonstration. I’d love to see a duck jerky video. Our dog loves the duck jerky made for dogs. Blessings 🤗🇨🇦🌻
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
Thank you again for a great video! We can all learn so much from you guys.
Have a blessed week 🙏
great video. I have 5 rabbits and one rooster to process when I get time.
I wanna see the duck meat jerkey how to...thanks for the great content!
Yes, definitely want to see the duck breast jerky video!!!!
Here is the duck jerky video. th-cam.com/video/10ro0EmMu3I/w-d-xo.html
Love you guys!!❤ Been watching for years and I enjoy every video