Thank you for putting the whole process out there! So many people skip the MOST IMPORTANT PARTS!

I am new to your channel. I just happened across the channel yesterday. We scald and pluck in The Philippines without a scalder and a plucker, but in the islands labor is cheap. We will be introducing cones into our killing process in The Philippines, thank you for the suggestion. We put a small amount of salt and vinegar into a basin. We use the blood in several dishes, so thus the blood is saved. I like the way your set up is organized. We do not use ice as we are killing the birds for that days meal. We do use cool water. Thank you for sharing this information. I am also left handed. Your video seems so natural to me. We save the innards for the pigs. We just heat a small pan of water and dip the chicken a few times and pluck out the feathers. We never thought about skinning the chickens. We often harvest at 45 days for a 1.4 kilo bird that dresses out just under one kilo. Housewives like birds they can purchase at a kilo. I am going to try your method. Some people in the islands eat the chicken feed. I give the locals, mostly poor people, the inwards, blood and often a bird when a dew are harvested. We find sharp knives are very important. Your video is first rate and very informative. God bless and thanks for sharing!

I dont understand why people throw away the best nutritional part of the animal as if it was trash. Keep the hearts, gizzards, livers. They are very nutrient dense.

After watching the process of a chicken plucker & skinning a chicken I'm convinced that saving an initial investment is the only benefit. The time it takes & strength required to process a bird from it's feathers like it was a squirrel or rabbit is not efficient if u have other duties in life or value your time. I've butchered hundreds of chickens & other than cutting the neck, bleeding & maybe taking the time to detach the ankles & feet off I would then believe most would choose to toss it in the bucket & in 30 seconds be done. Time is precious. U can't get time back & I wouldn't want to look back & determine I spent days of my life doing this process. Appreciate your video. Thanks.

Very informative. We are raising birds for the first time and I wanted to make sure I knew what would need to eventually be done.

Excellent video. It looks like the birds only have 3-4 "bad minutes" in their lives. I should be so lucky !

We use the blood in a dish relished by many Filipinos, so we save the blood using a little, vinegar or both. Tasty dish. Nothing gets wasted.

I liked when you both jumped back when he started kicking and clucking right after you said "you see how he's not making noise or jumping around..."

I am also left handed. Now I see a better way of dispatching a chicken. I hope to purchase a few cones soon. We put a bit of salt and vinegar in the container to catch the blood. We save the blood of several chickens. We cook the blood and make a great dish called Chocolate Meat or Kare Kare. We cook the blood down for about half and hour. We season the blood and add a few peppers. We save the heart, lungs, livers and gizzards. We do scald the birds in water heated to about 150 degrees. We pull out the innards about the same way that you do. We do not bag the chickens but we do soak them in vinegar and soy sauce if we hold them over night. Other chickens we eat fresh day the bird is killed. We do ducks and turkeys the same way. We skin quail, much as you do chickens. I often use pruning shears to do the cutting. In The Philippine Islands we do not have as much refrigeration as we have in America. Thank you fit this film. Great information. A small straw would let the air escape. God bless America.

A couple tips about the shrink bags I have used...if you put the neck down in a corner it just makes it easier and you have less air to get out. The other my granny squeezed the chicken down to get out most the air. I’m lazy and just try to get the neck in the corner! Great video!!!

If you stick a straw down in the bag (make sure not to let the end touch the chicken inside, then twist it up and dunk, the air will escape through the straw. Pull straw out while giving a final twist or two then tie. No need to cut bag, etc.

Great video love the husband and wife team. May God continue to bless and prosper your family.

Excellent, clear, informative video; thank you for sharing! keep on keeping on

very good thanks

The killing cones, and the shrink bags were very helpful

Thank you so much for this video. Start to finish in a humane manner.

I can appreciate why you want to do the process the way you do but, if you scald properly and pluck immediately, I feel I put in a whole lot less effort than you are. The other thing is that with your method, the dirty outside feathers are touching the clean carcass. I realize you are taking longer because you are explaining but I dispatch, scald, cool and eviscerate in, yes, more time but with a lot less effort. I really don't like the looks of a skinned poultry carcass and the skin helps hold moisture in while cooking and let's face it---fat is flavor and that is what the skin mostly is. I did chuckle a bit when you pulled out and set on the table what you named as kidneys. Those are actually the rooster's testicles...... Thanks for your nicely done video.

What's the irony your video just opened with a Tyson chicken commercial?!?! KZfaq is always up to something :/ I love your videos. This one is of real value to me, as I am in the middle of processing (the ol' fashion way, without equipment) 35 meat birds for customers. Thanks for another great video!

Use a coffee straw or regular straw in the bags ....works great

Love that there appears to be a chick-fil-a cup on counter while y'all doing chicken processing. Another nice video

I use a straw in top of bag and twist bag to allow air to vent then other person pulls zip tie tight with pliers instead of poking hole in bag work slick...

Excellent quality video. We do not have a scalder or a plucker in The Philippines. Thanks for sharing an interesting video with valuable information. Thanks for sharing.

Great video! It was our July 4th entertainment! Loved the Lincoln County Apron!

thanks for the detailed instruction! best chicken cleaning video on yt! subbed and bell rang!

I like the skinning idea. I've never plucked a chicken but I have plucked (by hand)ducks and there are feathers EVERYWHERE including in your eyes, nose and mouth( oh and all over the yard haha). my grandmother showed me how to hold them over the burner on a gas stove to burn off the rest. fyi it smells like burnt hair! enjoyed the video!

A small straw mallow the air to,escape so you would not have to use the label. We do not use shrink wrap, too expensive. Most of our chickens are eaten fresh. Great video.

sorry not for me, I will pluck keep the skin on also we cook the gizzard, liver, heart etc. tip. take the inner thick skin out of Gizzard, comes away easily. old-timer.

Congratulations on 100k!!!

Those white things were not kidneys. They were the 'male' part.

Liked the up close detail on removing the guts!

Neither liking nor disliking. Last year we hand plucked. The skin makes the bird. I will deal with the (minimal) extra time.

But the skin is one of the most delicious parts of a chicken. This skinning and losing all that deliciousness makes me want to cry 😫

Very informative thanks

That little rooster had two large nuggets, no wonder they keep the feathers tore of the hens backs.

Hey. Awesome videos. Really make me want to go back to my country house and get it started again. Thank you for that. I have a questions about pigs. If i take a female pig and breed her to have small pigs can she be butchered after words ? How old does a pig have to be to be ready for breeding ? Thank you. Regards, Edgar

Killing cones are now apx 60$ and up!

i have been hooked on your videos they are well explained i have been watching your videos like crazy. subscribed keep up the good work . do you have any pig skinning or deer skinning videos ?

Every bit as much effort as plucking, and you lose the option of crispy skin. :(

I have seen people seperate the skin of a deer from the meat using air from an air compressor with a needle attachment. Have you ever tried this on a chicken?

This is the first video I have seen that skinned the chicken, looks a lot better than plucking; Plus the skin isn't healthy to eat. I plan on caning most of my chicken when the time comes, so skinless and boneless is how they will be canned. I did see a video where the guy used the bones to make chicken broth that was also canned. I would like to use as much of the animal as possible so due to not wanting to eat the skin, it along with the feathers and organs will probably be the only byproducts. I'm planning on tanning the hides from the rabbits as they can be a marketable item.

Try using a set of tree limb lobbers for the neck. Clean cut and safer. I use the set of lobbers for processing only

your knife look dull, this cut need to be clean

How about a plastic soda straw or drink stir stick instead of the hole. We use the straw with good effect. Just a suggestion. Good video.n

How long do you keep your butchered birds in ice before you bag them?

Sharing!

Blunt blunt knife! You cut in the forward motion 😵, even CSI would be confused.

I just keep thinking of the old saying that I learned as a young boy. "Never trust a man who wears a belt and suspenders".

I was taught to either fully decapitate or at least dislocate their neck first. If the body is hanging properly the blood will drain out just fine without the brain connected and death throes, and you don't have to worry about whether the knife is sharp - and if it is sharp, how close it is to your own fingers. I was also taught that you should always wear gloves when handling raw meat that is going to be stored. There is no way to get your hands clean of all the bacteria that live on our skin naturally, and that bacteria does not belong on raw meat if you're planning on storing it and still eating it afterwards. Likewise, washing the carcass with water will spread any bacteria present - there will always be some - as well as whatever bacteria are present in your water supply, so that was something my teachers said not to do unless you'd spilt something on it, and then that meat should be cooked immediately and not stored, but they did teach us to inspect the organs for common signs of disease.

But the skin is the best part of fried chicken. And no liver & gizzard? 😭

this doesn't make sense to me. pigs, cows, lambs, goats all get stunned before the bleeding. the swedish law requires that chickens be stunned before bleeding. a chicken's heart will continue beating and bleeding out without it's head. so why are we singling out fowl to use the falal method of bleeding them to death?

30 minutes per bird to much time i believe scalder and plucker is faster

Why stand so far from the camera?

You can go to woodprix if you would like to make it yourself guys.

🤔

Blah, blak, blah ...gone ...you can't get to it thumbs down

This dude is struggling big time. City slicker trying to be country.

Good How too vid but the knives are dull. Makes your life harder.