Slaughtering a chicken

Slaughtering a Chicken in 3 easy Steps

Once you’ve killed the chicken, you are left with a feathery ball with legs on it. The problem now is how to slaughter the chicken without leaving too much of a mess. For slaughtering a chicken you need the following utensils.

• A bucket
• A large pan/bucket with hot water
• working gloves/rubber gloves
• a scalpel or a sharp knife
• preferably a garden, cause things will get messy

Slaughter chicken step one

Take the chicken by the legs and dip it in the hot water long enough to loosen up the feathers. Start plucking at one of the legs and upwards until you’re left with only skin and fine hairs.Put all the feathers in the bucket. (try to keep it clean!)

To get rid of the hairs there is a trick. Take a gas torch and burn them away. Or just ignore the hairs, they’ll burn off in the oven anyway.

Step two: the intestines

This is where it gets a bit messy. Take your scalpel or sharp knife and make an incision around the anus of the chicken. Open up the cavity until you can see the intestines. Press out the last poo and put your fingers inside. Try to make the opening larger until your whole hand fits in.

Now pull out the intestines. Carefully at first, don’t rupture the bowls. Mostly eggs will come out too . Empty the chicken out until your fingers reach the top of the chicken’s breast. Push your fingers down on the Spine and scrape the last of the intestines out. Put everything in the bucket.

You can clean it all out with a water hose.

Slaughtering a chicken step three: Make it look nice

Cut the head off. 

Break the joints of the chicken’s legs and cut off the feet at the achilles  heel.

Pack the skin at the back end together into the cavity.

Now you have successfully slaughtered the chicken and made it ready for roasting!