Monday, June 28, 2010

Still tired

Yesterday was chicken butchering day. Forty-two birds went from pasture to freezer.
And, no, I didn't take any pictures. It was waaaay too gory. Thirteen hours of blood, guts, and feathers.

I don't even like to do anything fun for thirteen hours straight...

It would have gone faster if we'd gotten all the helpers we were expecting. But what did we expect?
I will say that the crew who did show up qualify for sainthood. Anyone who can stand and pluck chickens for thirteen hours should be canonized on the spot.

Our front yard looks like there was some kind of cosmic pillow fight.
I have a blister on my thumb and an ache in my back.
But there are several happy families who have chickens in the freezer right now, and that makes me happy.

And damn it! That chicken tag just got more action.
Must. Knit. Faster.


Diane said...

I'm sorry, but better you than me. I had to debone trout for dinner last night and after I was done, couldn't eat it. Raising one's own food sounds great, but I think I'd have to ease into the butchering part. With a very long adjustment period.

Bullwinkle said...

Yowza! My local community is debating if households should be allowed 5 or 6 chickens each. (No boys!) I'm voting for 6 and community butchering.

Otoh, a co-worker went fishing and we gutted and cleaned that, for a share :) Less time but stinkier, methinks.

Anonymous said...

Wow! 42 birds?? I'm very impressed.

Have you considered renting one of those plucking machines? We're considering renting one this fall and we only have 26 birds and at least two helpers already lined up...

Becky said...

I once crawled across my bedroom and onto my bed just so my family, who were butchering chickens in the back yard, wouldn't see that I was home and make me help. No thank you. The sight of the headless, bloody chicken in the kitchen sink was enough for me. I'm a wuss, I'm not ashamed to admit.

Anna M said...

Wow, that's a lotta guts and feathers. Don't ya'll usually butcher as you go?

Stace said...

I think the next time we butcher we're going to try skinning the chickens...I've read alot about it and it seems to go quicker, make less mess and just be easier in general. I rarely eat the skin anyway.

Laurie said...

Phew. Sounds like very hard work. But tasty. And healthier.