2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Tired of the bustle of the city, many people move to live closer to nature and buy a house in the village or a summer house. Over time, having mastered all the tricks of growing various crops in their backyard, they begin to think about how to provide the family with environmentally friendly food not only of plant but also of animal origin. Simply put, they decide to fatten chickens, ducks and rabbits for homemade meat. Usually the first trial as a farmer begins with the rearing of young broilers. Their meat is very tender, tasty and early ripening (it takes no more than 60 days to gain weight up to three kilograms). But many, not yet quite experienced "chicken-houses" do not fully know how to properly butcher a chicken. Of course, an experienced adviser will not interfere in this matter. But what to do if, nevertheless, you had to meet one on one with the future “tobacco chicken”? In this article you will find useful tips on how to carve a chicken. Photos of all stages will help you with this. Follow the directions and you'll get neatly plucked and gutted poultry carcasses.
How to carve a chicken. Stage one: from catching to scalding
1. The bird you plan to slaughter for meat is usually not fed on the evening of the previous day. This is necessary so that the goiter and the insides are not filled.
2. Choose the largest ones. If the bird is young, try not to damage the wings when catching, as the cartilage is very delicate and you can simply twist the limbs. Such a carcass will no longer be quite "first-class".
3. For greater convenience during the moment of chopping off the head, make a special device. To do this, roll up a dense tin with a funnel, leaving a hole with a diameter of 5-6 cm. By lowering the chicken there, you can easily cut off the chicken head with an ax.
4. After all the blood comes off the carcass, and it stops convulsing (after 15-20 minutes), proceed to scalding. Bring water to a boil, while the temperature should not be higher than 80 degrees. Otherwise, the chicken may peel off the skin in pieces. Take the carcass and, holding it by one foot, dip it in hot water for one and a half to two minutes.
How to carve a chicken. Stage two: from plucking to singeing the carcass
- Pull back the skin around the neck and tie it with a string.
- Remove the feathers from the chicken by placing it on the table with the legs inside you. Move, grabbing a small beam, from top to bottom.
- Pinch carefullytender wings.
- Singe the naked chicken carcass with a burner (or over a gas stove burner). This is necessary to remove extra fine hairs.
How to carve a chicken. Stage three: gutting
- Remove the thread from the neck and, making a small incision, remove the goiter, trying to pull out the esophagus and the tube going to the lungs. Operate with a sharp knife.
- Cut off the legs, moving along the phalanges.
- The abdomen is cut across from leg to leg above the rear opening. Be careful not to damage the intestines so as not to smear the meat.
- Remove chicken entrails by grasping with your hand, try not to tear or pull too hard, so as not to damage the gallbladder, located near the liver.
- Cut off the stomach, heart and liver, from which cut off, slightly retreating, a dark green bag. If you suddenly crush it, then you need to very quickly rinse all the insides of the chicken with a stream of cold water so that the meat does not taste bitter from the bile that has fallen on it. The stomach is cut across into two fleshy halves. Use a knife to scrape off the thick yellow film along with the rest of the food.
- Place your hand or tool inside the chicken and remove the esophagus, lungs, and remaining intestines.
How to carve a chicken. Step four: from washing to packing for storage
- Wash the chicken well first with hot and then cold water.
- After draining the liquid, place the carcass in a plastic bag, and then in the freezer.
But still, the most common use of finished butchered poultry is not freezing "until better times" at all, but roasting in the oven!
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