Smallholders Insurance from Greenlands

Author Topic: Preparing poultry carcass  (Read 297 times)


  • Joined Feb 2020
Preparing poultry carcass
« on: September 24, 2020, 10:07:10 am »
Hello all,

I am getting ready to do my first slaughter, been eyeing up one pecky git for a while now. I am comfortable with my ability to dispatch a chicken (although I need a better knife if someone has a brand/style recommendation) however while I have skinned animals like rabbits before I have never plucked a chicken!

I was looking at getting one of the those plucking machines with the rubber fingers but there are 3 issues I have with these.

1) I am unsure on the best size to get, I rear large fowl, buff orpingtons, jersey giants, geese, turkeys and orpington ducks and soon quails (which makes things a little more confusing).

2) I will need a scalder too

3) They are quite pricey

I was wondering what people would suggest to me, doing it by hand wont be an option as I will be looking to do 1000 birds a month in the near future once I get my WATOK, maybe more at christmas.

I was wondering peoples thoughts on this?


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