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KILLING A CHICKEN this post contains graphic images
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muntjac



Joined: 15 Feb 2007
Posts: 469


Location: fife scotland

PostPosted: Thu Oct 04, 2007 8:29 pm    Post subject: KILLING A CHICKEN this post contains graphic images  Reply with quote

IF YOU DO NOT WISH TO SEE THE FOLLOWING IMAGES OF A CHICKEN BEING SLAUGHTERED FOR THE POT THEN DO NOT PROCEED PAST THIS SPOT.
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im not 52 im 18 with 34 yrs more experiance


Last edited by muntjac on Thu Oct 04, 2007 8:40 pm; edited 1 time in total
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muntjac



Joined: 15 Feb 2007
Posts: 469


Location: fife scotland

PostPosted: Thu Oct 04, 2007 8:30 pm    Post subject: breaking a chickens neck in images Reply with quote

Most of my life i have taken lives of birds animals and unfortunatly the odd human.i find no thrill in doing it at all .i firmly believe if you keep chickens or any animal that you should know how to dispatch it without pain or fuss . the following pictures show my method of dispatching a bird by manually breaking its neck .WARNING THIS BIRD WILL DIE ,I OFFER NO PRETENCE AT ALL

to do this task properly you have to be settled in your mind that you are able to carry it out , safe in the knowledge that how you apply the task is the proper and quickest way . so first i take the bird calmly from its coop , my birds are all used to being handled by myself as seen in this first picture the bird is calm



this calmness must be continued all the way through so its best that you do this with no audience at all .you can take a bird from the coop in the dark by using a red light go into the coop quietly whistling softly or even talking this way the birds know its you and dont all scream about flapping and upsetting everything , take the bird by the legs from the perch and pull it into ur side by placing a hand around its body and cup its head in ur hand . walk out quietly and away from the coop upto the house so as not to cause any more disturbance to the rest of the birds and the household

i can do this task in the daylight as my birds as i said relax with me .and it would be pointless me doing it in the dark as you wouldnt be able to see properly . . now i will describe the holding of the bird ready for killing . take ur right hand and slide it under the birds butt and grasp its legs with the hand closed take the legs with the thumb pointing away from the body as this is a stronger grip


placing the fingers and thumb of the left had over the chickens neck just above the head . the first 2 fingers ie index and second fingers close over the head with the neck inbetween like a V the thumb then comes over the head closing it into the palm taking a half twist as it closes


now bring the bird into your chest holding its legs tight into the body and takeing a firm but gentle grip on its neck

extend and put the wieght of the top part of the body onto the neck forcing the head down in one clean movement



the head wil part from the body and your hand will follow ondown and away from the bird as the pressure you applied is released the bird will start to flap uncontrollaby at this point ......... THIS BIRD IS DEAD


this action is only nerves it will stop in about 30 seconds . allow the bird to flap as much as it wants .this action forces any blood to go down to the neck and coagulate there.

now if you feel the neck between the head and the body you will find a large void where the neck joined the head closing the two fingers over it will show its dead

and you can hang it for a couple days if you so wish ,or you can carry straight onto the plucking , start by plucking the large wing feathers the primaries as the wings go cold first and become harder to do if they are left .then do the large tail feathers ,,the legs the breast the back and finally up to the point in the neck you wish to use for stuffing capsule .

i hope this has helped those who wish to do this task iether for eating the bird or carrying out the culling of a sick or injured bird
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Lloyd



Joined: 29 Mar 2007
Posts: 3255


Location: bs36

PostPosted: Thu Oct 04, 2007 8:45 pm    Post subject: Reply with quote

Good handy article mate. Cheers!

Anyone got a view on whether to hang and if so for how long?

I may be doing a cull next week of five birds to make way for a new flock................
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mobyjones



Joined: 03 Oct 2007
Posts: 15



PostPosted: Thu Oct 04, 2007 8:48 pm    Post subject: Reply with quote

Lloyd wrote:
Good handy article mate. Cheers!

Anyone got a view on whether to hang and if so for how long?

I may be doing a cull next week of five birds to make way for a new flock................


How long to hang meat is a very personal choice. Obviously, the longer you hang it, the gamier it becomes. Experiment until you find the right lengh of time for your palate. :-)
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Lloyd



Joined: 29 Mar 2007
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Location: bs36

PostPosted: Thu Oct 04, 2007 8:50 pm    Post subject: Reply with quote

Hm..I like well hung beef, but detest gamey pheasant.............How long is crappy shop bought chicken hung for?
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bodger



Joined: 10 Feb 2007
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Location: Ever so slightly around the bend.

PostPosted: Thu Oct 04, 2007 8:51 pm    Post subject: Reply with quote

I've no set views on hanging poultry because they are not game but what I would advise is that you get stuck in straight a way and start plucking ASAP
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muntjac



Joined: 15 Feb 2007
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Location: fife scotland

PostPosted: Thu Oct 04, 2007 8:54 pm    Post subject: Reply with quote

hang a chicken for a day 24 hours and try it ,dont hang for longer than 48 in my book

a good idea is to pluck after 24 and lok and feel the meat to see if the meat on the legs has dropped " it goes softer after the rigor reduces and only then does it start to ripen " i find 48 is more than long enough as it does tend to get stronger tasting
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mobyjones



Joined: 03 Oct 2007
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PostPosted: Thu Oct 04, 2007 8:54 pm    Post subject: Reply with quote

Lloyd wrote:
Hm..I like well hung beef, but detest gamey pheasant.............How long is crappy shop bought chicken hung for?


I don't believe supermarket chicken is hung at all. Agree wholeheartedly about a good bit of well hung beef!
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Lloyd



Joined: 29 Mar 2007
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Location: bs36

PostPosted: Thu Oct 04, 2007 9:01 pm    Post subject: Reply with quote

Guess I'll draw and pluck whilst warm then. Do that with pigeon, pheasant, hare etc anyway. Maybe I'm a philistine, but I love hare pressure cooked the same day I shoot it. Amazingly tender and tastes of beef!

Went through a phase of shooting so many hares that I fed them to the dogs. That's when I found out how good they taste pressure cooked!
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bodger



Joined: 10 Feb 2007
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Location: Ever so slightly around the bend.

PostPosted: Thu Oct 04, 2007 9:24 pm    Post subject: Reply with quote

I've always found that chickens pluck easier when still warm. Turkeys the same as well
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fish



Joined: 10 Feb 2007
Posts: 2597



PostPosted: Thu Oct 04, 2007 11:08 pm    Post subject: Reply with quote

you make it look easy! when i do it some time the head comes off before the neck breaks! what am i doing wrong?
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nigelhughes7



Joined: 11 Feb 2007
Posts: 488


Location: land of the dragon

PostPosted: Fri Oct 05, 2007 2:47 pm    Post subject: Reply with quote

shop bought arnt hung at all seen it done pssibly 30 mins from feather to chiller . hence no taste what so ever
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muntjac



Joined: 15 Feb 2007
Posts: 469


Location: fife scotland

PostPosted: Fri Oct 05, 2007 8:08 pm    Post subject: Reply with quote

your trying to hard fish....... the trick is to release the pressure when the neck breaks ,youfeel a sudden give and then that when to stop . keeping all fingers around the head gives a better feel for it seperating, i kill all animals and birds this way right up to turkeys ...

and now a point i wish to apologise for .last night on tv i watched one of the royal marine instructors killing a rabbit with a karate chop informing the recruits to do it this way . this is not the standard way it is taught and i have since contacted lympy base and complained i taught all my recruits to use the neck break this is more humane and practicle the chances of a single karate chop killing the rabbit outright is laughable for no recruit is going to be able to use this method as having only just started training they wouldnt have come to martial arts or unarmed combat training yet ....
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bigphil



Joined: 27 Aug 2007
Posts: 829


Location: York. Republic of Yorkshire

PostPosted: Sat Oct 06, 2007 6:48 am    Post subject: Reply with quote

Thanks for this Muntjac.

I'm bit of wuss when it comes to hand to hand stuff and rather shoot my birds in the head.

I agree with preparing the bird while its warm (I love chicken livers).

I've a cull coming up and while endeavour to settle my mind and follow your instructions.
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debbie
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Joined: 17 Feb 2007
Posts: 5708


Location: exmoor

PostPosted: Sun Oct 07, 2007 2:23 pm    Post subject: Reply with quote

we pluck our birds warm then leave till cold and refridgerate for 24 hours before drawing. I find it easier when the insides have settled and firmed up a bit. Our turkeys are killed, dry plucked and hung for up to 10 days before drawing.


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