Hire some help and get family to pitch in for a chicken process party
Partially Fulfill “destroy” contract by carting a few hundred chickens off to death party
—Party Day—-(outdoors, off-site) you need setup like fish cleaning table station with garden hose, fire pit, pluck barrel, coolers.
A) Cone chickens, slit throats, bleed out. Lop heads off. B) Dip carcasses through a scalding pot, and C) de-feather barrel. D) Lop off feet. E) Remove entrails. Takes 4-5 people an afternoon. Do it in stations.
Remove breast meat and leg quarters. Immediately rinse and chill in coolers. Leave wings, ribs, back and tails for the entrails pail.
Meat goes into freezer bags and freezers/coolers and
—Day 2—-(kitchen)
Batches of meat in instapots and slow cookers to prep for canning. Debone.
All the carcasses, skins, feathers and offal get officially burned and buried.
Pack meat into clean, prepped, ball canning jars
Water-bath canning. Google it. Everybody’s granny use to know this.
Chill hot jars of homemade chicken (24hrs.)
—Day 3—
Check jar seals. Divvy up chicken jars. Chicken for you, and you, and you.
Destroy remaining birds. Contract complete.
You don’t need to try and process thousands. Homestead families do this seasonally on the regular with 30-50 birds. Hook up your friends and family with a freezer or pantry full of meat.
Cash out double payment
Hire some help and get family to pitch in for a chicken process party
Partially Fulfill “destroy” contract by carting a few hundred chickens off to death party
—Party Day—-(outdoors, off-site) you need setup like fish cleaning table station with garden hose, fire pit, pluck barrel, coolers.
A) Cone chickens, slit throats, bleed out. Lop heads off. B) Dip carcasses through a scalding pot, and C) de-feather barrel. D) Lop off feet. E) Remove entrails. Takes 4-5 people an afternoon. Do it in stations.
Remove breast meat and leg quarters. Immediately rinse and chill in coolers. Leave wings, ribs, back and tails for the entrails pail.
Meat goes into freezer bags and freezers/coolers and
—Day 2—-(kitchen)
Batches of meat in instapots and slow cookers to prep for canning. Debone.
All the carcasses, skins, feathers and offal get officially burned and buried.
Pack meat into clean, prepped, ball canning jars
Water-bath canning. Google it. Everybody’s granny use to know this.
Chill hot jars of homemade chicken (24hrs.)
—Day 3—
Destroy remaining birds. Contract complete.
You don’t need to try and process thousands. Homestead families do this seasonally on the regular with 30-50 birds. Hook up your friends and family with a freezer or pantry full of meat.
Invite entire town.
Scale out to feed everyone in your community for months.
Use the money to scale up production.