It Happened on Vashon
My Vashon Island life, chronicled on and off since 2006. Family, friends, travel, open water swimming, chickens, honeybees, foraging, growing stuff, practicing PR. A very good life in a beautiful Pacific NW setting.
Monday, January 19, 2015
Sunday, January 04, 2015
After a little scald time at 145f in a big pot over a propane burner, it's pluck time. We fashioned a drill with a rubber-nub-in-PVC attachment (see affixed to our fence in the photo) that works as a fast plucker. You still have to do a tiny bit of finish work but not much. There are WizBang DIY plucker assemblies that are great if you have loads of birds to process, but we're just a little backyard farm so we don't need to go that far. Then comes the gutting with a very sharp knife. If you're good, everything comes out in one pull. Then rinsing, then into a cooler for settling, then freezing or the stock pot/or crock pot. It's definitely soup season and for us, this works perfectly.
There are a lot of aspiring chicken people out there. We've been doing this for about 6 years and we see it all the way through. If you're not willing to deal with the blood and guts then you need to either plan on having rather expensive pets or let them meet their maker by mother nature (raccoons are a common predator in these PNW parts).