WARNING: This post contains material that may not be suitable for some readers.
I really like to eat chicken. Becky likes it too. However, we’ve gone almost completely off industrially produced chicken. The cost of organic chicken is about twice as expensive as the regular variety here, and those aren’t inexpensive.
Since we’re going to be eating our chickens, I needed to learn how to kill, pluck and dress them. Becky has a friend who’s husband also needed to learn these skills. This friend of Becky’s has a mum and dad who have been raising and eating their own chickens for decades. So, on an absolutely fine Saturday, we all converged on a nearby farmlet for a delicious lunch… and a hands on lesson in the skill of slaughtering chickens.
From the reading I’ve done, I knew that there were a lot of ways to kill a chicken. This time, we would be breaking the chickens’ necks (See: How to Kill a Chicken, or How to kill, pluck and dress a chicken).
The small children were removed from the area and Garth and I were each handed an Orpington rooster. The method of how to break the neck was explained. I was up to go first. As I stood there, preparing to kill the chicken with my bare hands, I wondered: How is it that, at the age of 38, and having consumed some unthinkable number of chickens in my life, this will be the first time that I’ve personally killed a chicken? The answers to that question are far more disturbing than the act of killing the chicken.
A lot of things that are wrong with the planet today can be explained by the fact that the vast majority of people in “developed” countries have absolutely nothing at all to do with producing the food (and in many cases, alleged food, or pHood) that they are consuming. Once societies were sold on letting food production become someone else’s job—and in the most horrific examples, left up to the state—that was it. Heretofore unthinkable nonsense came to be seen as efficient, healthy and convenient. Toil outdoors was no longer necessary. Better living through chemistry. The green revolution. Trust us. Welcome to the brink of oblivion.
If you’re reading this site, you probably won’t learn much from watching, Food Inc., but I’d suggest watching it anyway, especially if you have a hard time with the idea of killing a chicken yourself.
So, there we were, Garth and I, holding the lifeless roosters. Leila, the chook authority of the region, showed Garth and I how to dunk the carcasses in hot water to loosen the feathers. Plucking the birds took the most time, but it was actually easier than I thought it would be.
The rest of the procedure was pretty much the same as you might read in the guides linked above, and in books. However, Leila showed us a great trick for dealing with the intestine and anus that all but eliminates the chances of… an undesirable rupture. A few centimetres forward of the anus, gently cut a small opening through the skin (cut in the direction perpendicular to the spine) until you can see inside the cavity. This will allow you to clearly see all of the plumbing that needs to stay intact as you cut out the anus. Then use the knife and draw backwards to cut out the anus. There’s absolutely no guesswork using this method because you’re able to see exactly where the blade is going.
Thanks to Leila, Ken and family for having us over and teaching us such valuable skills.