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HOMESTEAD CHICKEN BUTCHERING DAY

  • lettersbyreesianal
  • Feb 7
  • 3 min read

Fam, I see that fire in you to step up, take control, and get back to the land. Today is chicken butcher day, and I want to show you how to butcher your own chickens because learning to provide for yourself and your family isn’t just a skill, it’s freedom. 


Whether you’re just starting or you’ve been walking this road for a while, I’m glad you’re here. Take notes, pay attention, and get ready to learn the right way.


Setting the Stage


First things first: make sure you have a proper setup beforehand to help the process go smoothly. Because we are going old-fashioned, get your water boiling or get your water hot. You want it to be 150 degrees Fahrenheit so you can dump your chickens in to pluck them.


While the water is getting up to temperature, prepare your workspace with a gut bucket and a clean table.


When it comes to the dispatch, always remember that a sharp knife is a humane knife. You can wring their neck or snap their neck, but I feel like the killing cone is the best option. When you put the chicken in the cone, it sedates him because he’s upside down; he’s relaxed. 


Next, come under the jawline and make an incision. Then let them bleed out. It’s a quick process. One second, he’s running around, and the next second, he’s transitioned into food for the family.


Plucking and Evisceration


After dunking them in that hot water, those feathers should come off easily. If you can't afford a plucking machine, I definitely advise you to get one, like the Yard Bird, which can give you a perfect pluck in about 30 seconds. If not, you can go the old-school way and hand-pluck, though it takes way longer.


Once they are plucked, it’s time to open them up. You have to get the organs out, including the craw, which is where the chicken stores and breaks down food. You want to detach it from the windpipe and pull it out from the top. You can keep the gizzards and the livers to salvage meat, or even feed them to your dogs. Most importantly, cut around the anus area so it doesn’t taint your meat.


Breaking Down the Bird


I like to start the breakdown by taking off the thighs and legs. Basically, all you have to do is use gravity. Cut right there, all around between that joint. It’s the same for the wings; you're just cutting in between the joints.


For the breasts, it is easier when you take the skin off. You can save that skin and fry up chicken skins like pork skins for a great alternative. To get the meat, find the bone that goes right through the middle, and get as close to that bone as possible to get that breast out. Once you have your nice, juicy chicken breasts, you can save the carcass and the neck for chicken broth.

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The Mission and Connection


I know my family eats because I show up. Some days it’s messy, hard work, and I don't feel like doing it, but the mission has to get done no matter what. There’s a deeper appreciation for your food when you have that personal connection, rather than just picking up meat at the grocery store with no idea how that animal lived.


We’ve gotten so detached from our food because it’s easily accessible, but in these unsure times with inflation and food prices at an all-time high, you can't afford to be a sitting duck. You need the skills and the knowledge to do it yourself. Always remember: if you give somebody the power to feed you, you give them the power to starve you.


Join Our Hands-on Workshop


Watching YouTube videos can only get you so far. To really know what you’re doing, you need hands-on experience, guidance, and the right tools. 


In our workshop, I’m walking you through how to position and prep the animal, identify key parts confidently, and stay calm and efficient. This isn’t just “content.” This is real work, real learning, and real food for your fridge.


I’m keeping it small, only 15 spots, because quality and hands-on learning matter. I want every person to leave knowing they can do this themselves. Don’t wait. Don’t hesitate. Take your independence into your own hands and join the SAP Gardens family for our next Assorted Meat Butchering Workshop.



 
 
 

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