Tips on how to chicken at home

Tired of the city fuss, many people are moving to live closer to nature and buy a house in the village or a summer residence. Over time, having mastered all the tricks of cultivation of various crops in their garden, they begin to think about how to provide the family with organic food not only of vegetable, but also of animal origin. Simply put, they decide to fatten chickens, ducks and rabbits for getting home meat. Usually the first test in the role of a farmer begins with the cultivation of young broilers. Their meat is very tender, tasty and early (for weight gain up to three kilograms it takes no more than 60 days). But many, not yet quite experienced "chickens" do not fully know how to properly cut a chicken. Of course, in this case, an experienced adviser will not interfere. But what if you still had to face the future "chicken chicken" one by one? In this article you will find useful tips on how to cut a chicken. Photos of all the stages will help you in this. Follow the directions and you will get gently plucked and gutted poultry carcasses .

How to chop a chicken. Stage one: from catching to scalding

1. The bird that you plan to cut for meat, usually in the evening of the previous day is not fed. This is to ensure that the goiter and the insides are not filled.

2. Select the largest individuals. If the bird is young, try not to damage the wings when fishing, as the cartilaginous tissue is very tender and it is possible to unfasten the limbs. Such a carcass will not be entirely "first-class".

3. For more convenience, during the moment of chopping off the head, make a special device. To do this, close the dense tin with a funnel, leaving a hole 5-6 cm in diameter. Having lowered the chicken there, you can easily cut off the chicken head with an ax.

4. After all the blood has drained from the carcass, and it stops beating convulsively (after 15-20 minutes), start scalding. Bring water to a boil, and the temperature should not be above 80 degrees. Otherwise, the chicken can get off the chicken with pieces of chicken. Take the carcass and, holding one leg, dip in hot water for one and a half - two minutes.

How to chop a chicken. Stage two: from plucking to singing carcasses

1. Pull the skin around your neck and tie it with a string.
2. Remove the feathers from the chicken, placing it on the table with its paws in itself. Move, grasping on a small beam, from top to bottom.
3. Carefully nip the gentle wings.
4. The naked chicken carcass is scorched with a burner (or over a gas-plate hob). This is necessary to remove superfluous thin hairs.

How to chop a chicken. Stage three: evisceration

1. Remove the thread from the neck and, making a small incision, remove the goiter, trying to pull the esophagus and the tube going to the lungs. Operate with a sharp knife.
2. Cut off the paws, moving along the phalanxes.
3. The abdomen is cut across from the foot to the leg above the posterior opening. Try not to damage the intestines, so as not to smear the meat.
4. Remove chicken insides, grasping with your hand, try not to tear and pull strongly so as not to damage the gallbladder located near the liver.
5. Cut off the stomach, heart and liver, from which, after a little retreat, cut off the dark green sac. If you suddenly crush it, then you need to rinse all the insides of the chicken very quickly with a cold water jet so that the meat does not get bitter from the bile on it. The stomach is cut across into two fleshy halves. With a knife, scrape off the dense yellow film together with the remains of the feed.
6. Put a hand or special device inside the chicken, remove the esophagus, lungs and intestinal remains.

How to chop a chicken. Stage four: from washing to packaging for storage

1. Wash the chicken at first with hot water and then with cold water.
2. After draining the liquid, place the carcass in a plastic bag and then into the freezer.

But still the most common option of using a finished cut bird is not at all a freezing "until better times", but roasting in the oven!