So in response to Monday’s semi-cryptic post, the full story is that Monday I went over to Shannon’s (of Red Barn Farm) place and helped her process the batch of birds from which we’d purchased a half-dozen a few weeks before. I emailed to see if we could help with the processing and the answer was an enthusiastic yes. So I took a few days off and, with a certain amount of trepidation, drove over to the peninsula to dispatch some birds.

We set up a processing line under the guidance of Nikki of Pheasant Fields Farm. Nikki also supplied a mess of equipment and a neato keano eviscerating table. Eviscerating tables are awesome. It’s just a seamless stainless steel table with a hole in the middle you can use to wash away… let’s go with “material.” My contribution was enthusiasm and a Granton boning knife.

The transition from animal to food was surprisingly quick, I’m relieved to say. Processing chickens is an unpleasant and pretty distasteful chore, but it does not entail either cruelty or untoward angst.

Some things that I’d recommend for processing chickens:

1) Wear rubber boots. There is a lot of water sloshing around.
2) Bring more ice than you think you’ll need.
3) Bring more cutting boards than you think you’ll need.
4) Sharp knives. More humane, less work, safer.
5) Bring pliers for plucking feathers. The plucker won’t get everything.