Sunday, May 1, 2011
I take my water bath canner out because it is the biggest pot I have and put it on a fire in the fire pit. I try to keep the water so that it is just at a boil.
I then take my little piece of baling rope that I made two loops in and slip one on one chickens foot, then over the clothes line and the the other on the second foot. I cut the throat, let it bleed out and die, the go dip it in the boiling water. If you have the temperature of the water just right the feathers will just slip right off the bird, if it is not hot enough you will have to pull, if it is too hot, it will make the skin rip.
Anyway, after plucking I gut the chicken saving the heart, liver and gizzard. Then I go ahead and cut up the chicken. I leave the skin on the legs, thighs, and wings but skin the breast. They are such nasty birds on their breasts from sitting on them all the time besides we usually eat the breast as chicken strips anyway. The 4 birds that I did completely filled my 16 qt. stock pot. It is in the frig now so the chicken can cool for a couple days. Sorry should have taken a picture of the meat but I am tired and am not getting up again.