Everyone likes a tasty chicken, but how about what happens during the time between the clucking, feathered bird and the freezer? Here’s a dignified look at a poultry processing day on our farm, feathers and all.
This week at my Polyface Farm Summer Internship, I spent working with turkeys, touring our local USDA inspected abattoir, prepping for the Farm to Consumer Legal Defense Fund’s annual fundraiser and processing stewing hens.
To benefit from the meat of backyard chickens, one must learn to process them. This includes how to kill, scald, pluck, and eviscerate, and then get them into the freezer. This article describes how we are learning to improving this process.