I dont understand why people throw away the best nutritional part of the animal as if it was trash. Keep the hearts, gizzards, livers. They are very nutrient dense.

Thank you for putting the whole process out there! So many people skip the MOST IMPORTANT PARTS!

I am new to your channel. I just happened across the channel yesterday. We scald and pluck in The Philippines without a scalder and a plucker, but in the islands labor is cheap. We will be introducing cones into our killing process in The Philippines, thank you for the suggestion. We put a small amount of salt and vinegar into a basin. We use the blood in several dishes, so thus the blood is saved. I like the way your set up is organized. We do not use ice as we are killing the birds for that days meal. We do use cool water. Thank you for sharing this information. I am also left handed. Your video seems so natural to me. We save the innards for the pigs. We just heat a small pan of water and dip the chicken a few times and pluck out the feathers. We never thought about skinning the chickens. We often harvest at 45 days for a 1.4 kilo bird that dresses out just under one kilo. Housewives like birds they can purchase at a kilo. I am going to try your method. Some people in the islands eat the chicken feed. I give the locals, mostly poor people, the inwards, blood and often a bird when a dew are harvested. We find sharp knives are very important. Your video is first rate and very informative. God bless and thanks for sharing!

We use the blood in a dish relished by many Filipinos, so we save the blood using a little, vinegar or both. Tasty dish. Nothing gets wasted.

Very informative. We are raising birds for the first time and I wanted to make sure I knew what would need to eventually be done.

Excellent video. It looks like the birds only have 3-4 "bad minutes" in their lives. I should be so lucky !

@RedToolHouse

7 жыл бұрын

KaleidoscopeJunkie for certain! The cone definitely subdues them

After watching the process of a chicken plucker & skinning a chicken I'm convinced that saving an initial investment is the only benefit. The time it takes & strength required to process a bird from it's feathers like it was a squirrel or rabbit is not efficient if u have other duties in life or value your time. I've butchered hundreds of chickens & other than cutting the neck, bleeding & maybe taking the time to detach the ankles & feet off I would then believe most would choose to toss it in the bucket & in 30 seconds be done. Time is precious. U can't get time back & I wouldn't want to look back & determine I spent days of my life doing this process. Appreciate your video. Thanks.

A couple tips about the shrink bags I have used...if you put the neck down in a corner it just makes it easier and you have less air to get out. The other my granny squeezed the chicken down to get out most the air. I’m lazy and just try to get the neck in the corner! Great video!!!

I am also left handed. Now I see a better way of dispatching a chicken. I hope to purchase a few cones soon. We put a bit of salt and vinegar in the container to catch the blood. We save the blood of several chickens. We cook the blood and make a great dish called Chocolate Meat or Kare Kare. We cook the blood down for about half and hour. We season the blood and add a few peppers. We save the heart, lungs, livers and gizzards. We do scald the birds in water heated to about 150 degrees. We pull out the innards about the same way that you do. We do not bag the chickens but we do soak them in vinegar and soy sauce if we hold them over night. Other chickens we eat fresh day the bird is killed. We do ducks and turkeys the same way. We skin quail, much as you do chickens. I often use pruning shears to do the cutting. In The Philippine Islands we do not have as much refrigeration as we have in America. Thank you fit this film. Great information. A small straw would let the air escape. God bless America.

I liked when you both jumped back when he started kicking and clucking right after you said "you see how he's not making noise or jumping around..."

@RedToolHouse

5 жыл бұрын

They don't always perform well for the camera.

If you stick a straw down in the bag (make sure not to let the end touch the chicken inside, then twist it up and dunk, the air will escape through the straw. Pull straw out while giving a final twist or two then tie. No need to cut bag, etc.

Great video love the husband and wife team. May God continue to bless and prosper your family.

Excellent quality video. We do not have a scalder or a plucker in The Philippines. Thanks for sharing an interesting video with valuable information. Thanks for sharing.

Excellent, clear, informative video; thank you for sharing! keep on keeping on

@RedToolHouse

7 жыл бұрын

Let it Snow thanks! Glad you liked it

The killing cones, and the shrink bags were very helpful

I use a straw in top of bag and twist bag to allow air to vent then other person pulls zip tie tight with pliers instead of poking hole in bag work slick...

Great video! It was our July 4th entertainment! Loved the Lincoln County Apron!

@RedToolHouse

7 жыл бұрын

Matt Plants wow you all are hard up for entertainment today! Thanks for the comment. Miss you guys.

Love that there appears to be a chick-fil-a cup on counter while y'all doing chicken processing. Another nice video

@RedToolHouse

7 жыл бұрын

Shadow B Farms I would like to say that was an Easter Egg but we aren't that clever.

Use a coffee straw or regular straw in the bags ....works great

Thank you so much for this video. Start to finish in a humane manner.

very good thanks

What's the irony your video just opened with a Tyson chicken commercial?!?! KZread is always up to something :/ I love your videos. This one is of real value to me, as I am in the middle of processing (the ol' fashion way, without equipment) 35 meat birds for customers. Thanks for another great video!

@RedToolHouse

7 жыл бұрын

Stephanie LaRue that's is hilarious! That is the man trying to hold on to the market! Good luck with your processing. What breed did you raise?

Very informative thanks

I like the skinning idea. I've never plucked a chicken but I have plucked (by hand)ducks and there are feathers EVERYWHERE including in your eyes, nose and mouth( oh and all over the yard haha). my grandmother showed me how to hold them over the burner on a gas stove to burn off the rest. fyi it smells like burnt hair! enjoyed the video!

@RedToolHouse

7 жыл бұрын

Gary Wylie thanks Gary. We have plucked before and have taken a blow torch to get the pin feathers. I agree, the smell isn't pleasant.

sorry not for me, I will pluck keep the skin on also we cook the gizzard, liver, heart etc. tip. take the inner thick skin out of Gizzard, comes away easily. old-timer.

@MaryGatdula

4 жыл бұрын

Do you have a video on how you do this process? I've never seen anyone NOT pluck a chicken before, so this was very interesting. But my mom always fried up the gizzard, heart and liver also.

Congratulations on 100k!!!

A small straw mallow the air to,escape so you would not have to use the label. We do not use shrink wrap, too expensive. Most of our chickens are eaten fresh. Great video.

@shannonstephens4245

4 жыл бұрын

Do you rest them in ice for 24 hours? I killed 2 this year and took them straight to the stove and they were very tough! Funny story we forgot about eating those 2 and me and my wife thought we had been robbed! It was so funny when we remembered!!!

I can appreciate why you want to do the process the way you do but, if you scald properly and pluck immediately, I feel I put in a whole lot less effort than you are. The other thing is that with your method, the dirty outside feathers are touching the clean carcass. I realize you are taking longer because you are explaining but I dispatch, scald, cool and eviscerate in, yes, more time but with a lot less effort. I really don't like the looks of a skinned poultry carcass and the skin helps hold moisture in while cooking and let's face it---fat is flavor and that is what the skin mostly is. I did chuckle a bit when you pulled out and set on the table what you named as kidneys. Those are actually the rooster's testicles...... Thanks for your nicely done video.

Neither liking nor disliking. Last year we hand plucked. The skin makes the bird. I will deal with the (minimal) extra time.

thanks for the detailed instruction! best chicken cleaning video on yt! subbed and bell rang!

@RedToolHouse

3 жыл бұрын

Awesome, thank you!

Hey. Awesome videos. Really make me want to go back to my country house and get it started again. Thank you for that. I have a questions about pigs. If i take a female pig and breed her to have small pigs can she be butchered after words ? How old does a pig have to be to be ready for breeding ? Thank you. Regards, Edgar

@RedToolHouse

7 жыл бұрын

Thanks for watching. Yes, you can butcher a sow after it has had litters. I butcher a 600lb sow several years ago. The piglets will start showing signs of a true heat cycle around 6 months. I usually go a year before breeding so they can grow larger around the pelvis.

Liked the up close detail on removing the guts!

But the skin is one of the most delicious parts of a chicken. This skinning and losing all that deliciousness makes me want to cry 😫

Sharing!

i have been hooked on your videos they are well explained i have been watching your videos like crazy. subscribed keep up the good work . do you have any pig skinning or deer skinning videos ?

@RedToolHouse

6 жыл бұрын

I haven't shot any of my deer processing videos (my pigs have to go to a USDA facility). This video was a test to see if I would get a bunch of hate mail...

@kentuckygunner9246

6 жыл бұрын

well it doesn't look like to much i enjoyed the video i would like to see your deer processing video if you have the time thanks

That little rooster had two large nuggets, no wonder they keep the feathers tore of the hens backs.

Killing cones are now apx 60$ and up!

@uprightfossil6673

6 ай бұрын

I found an orange cone in a ditch. Works just fine for me.

Those white things were not kidneys. They were the 'male' part.

How long do you keep your butchered birds in ice before you bag them?

@RedToolHouse

7 жыл бұрын

oldhawkins usually just long enough to get the carcass temp cool. We took an hour break for lunch after we butchered the last one. That hour was plenty to get the temp down.

Try using a set of tree limb lobbers for the neck. Clean cut and safer. I use the set of lobbers for processing only

This is the first video I have seen that skinned the chicken, looks a lot better than plucking; Plus the skin isn't healthy to eat. I plan on caning most of my chicken when the time comes, so skinless and boneless is how they will be canned. I did see a video where the guy used the bones to make chicken broth that was also canned. I would like to use as much of the animal as possible so due to not wanting to eat the skin, it along with the feathers and organs will probably be the only byproducts. I'm planning on tanning the hides from the rabbits as they can be a marketable item.

@RedToolHouse

6 жыл бұрын

We just made chicken bone broth yesterday. We freeze out chicken whole so after they are cooked we put the denuded carcass in the crock pot to make broth. I agree with using every bit of the bird. When you take the time to raise them, use as much as you can.

Every bit as much effort as plucking, and you lose the option of crispy skin. :(

@bertdellestep1215

2 жыл бұрын

This is for people who cannot afford the plucker.

@kathythompson4950

2 жыл бұрын

I was thinking the same thing, the flavor is in the skin. With the skin & bones, you make broth.

I have seen people seperate the skin of a deer from the meat using air from an air compressor with a needle attachment. Have you ever tried this on a chicken?

@RedToolHouse

6 жыл бұрын

I have never heard of that process. That would be interesting. I wonder what psi they are using?

How about a plastic soda straw or drink stir stick instead of the hole. We use the straw with good effect. Just a suggestion. Good video.n

@RedToolHouse

6 жыл бұрын

Thanks for the input!

@tealkerberus748

6 жыл бұрын

I'd never seen heat shrink bags like that before, only heat shrink electrical insulation - but yeah, a straw through the top of the bag, you can do up the zip tie around it and just withdraw the straw and finish pulling up the tie when you're ready.

Blunt blunt knife! You cut in the forward motion 😵, even CSI would be confused.

your knife look dull, this cut need to be clean

But the skin is the best part of fried chicken. And no liver & gizzard? 😭

I just keep thinking of the old saying that I learned as a young boy. "Never trust a man who wears a belt and suspenders".

@RedToolHouse

4 жыл бұрын

Too much gear to hold up. I have now been informed of this farm fashion faux pas and it has been corrected (unless I am wearing a sidearm)

30 minutes per bird to much time i believe scalder and plucker is faster

@RedToolHouse

6 жыл бұрын

Yes, we agree as well. The investment is the only question that gives us pause.

@relyenterprisestx

4 жыл бұрын

If you are only doing a chicken or even five at a time the scalder and plucker isn’t worth the time or money to setup

@tastefultragedy

4 жыл бұрын

Even just a canning pot and hand plucking is a bit faster/easier

this doesn't make sense to me. pigs, cows, lambs, goats all get stunned before the bleeding. the swedish law requires that chickens be stunned before bleeding. a chicken's heart will continue beating and bleeding out without it's head. so why are we singling out fowl to use the falal method of bleeding them to death?

@RedToolHouse

7 жыл бұрын

We don't sever the head from the chicken so that the heart will pump the carcass free of blood. Our processing facilities are not required to stun hogs or cattle before they are dispatched. On our homestead, we process the way we feel is best for us and our animals.

@nancyfahey7518

6 жыл бұрын

How do you stun a chicken?

@juanitadafler7233

4 жыл бұрын

@@nancyfahey7518 At poultry butchers they use an electric knife. Red Tool House - Homestead, I enjoyed your video. Thank you! I will be giving this a try this spring/summer on my meat chickens! Thanks!

You can go to woodprix if you would like to make it yourself guys.

Why stand so far from the camera?

@RedToolHouse

6 жыл бұрын

It allows the more sensitive people to not see the blood and guts...

I was taught to either fully decapitate or at least dislocate their neck first. If the body is hanging properly the blood will drain out just fine without the brain connected and death throes, and you don't have to worry about whether the knife is sharp - and if it is sharp, how close it is to your own fingers. I was also taught that you should always wear gloves when handling raw meat that is going to be stored. There is no way to get your hands clean of all the bacteria that live on our skin naturally, and that bacteria does not belong on raw meat if you're planning on storing it and still eating it afterwards. Likewise, washing the carcass with water will spread any bacteria present - there will always be some - as well as whatever bacteria are present in your water supply, so that was something my teachers said not to do unless you'd spilt something on it, and then that meat should be cooked immediately and not stored, but they did teach us to inspect the organs for common signs of disease.

🤔

This dude is struggling big time. City slicker trying to be country.

Blah, blak, blah ...gone ...you can't get to it thumbs down

Good How too vid but the knives are dull. Makes your life harder.