Boys dispatched today

[palomino]

I always skin pheasant using a method widely detailed on YouTube, bird on its back, stand on the wings with feet close to the body, and pull the legs firmly upward. I wonder if this would work on my bantie boys, there won't be much meat on them anyway. I can't keep all four and they're very crossbred so not worth rehoming.

Well done Vicky, the broomstick method sounds pretty reliable. I've always had a farmer wring their necks when any have been very ill, but we've never eaten our own. This is the year that must change, even if I don't tell the family!

[squibbs]

I did our 3 boys over the weekend - the straight forward neck pulling way. There wasnt a lot of meat so I cheated and skinned them and with the daughters help turned them into 3 large freezer bags full of chicken goujons.

I dont think people should feel bad about it - they have had a better life than those that turn up shrink wrapped in tescos etc and the end is pretty quick and importantly their life had a purpose. To kill and throw them away would be meaningless.

[Vecten]

My method is an air gun pellet to the back of the head. Quick and clean. Tie a loop of string to both legs and dunk in almost boiling water for about 20 seconds. Then hang by the string to a coathook I have on a fence post on the patio, that leaves both hands free. I begin with the breast because thats the least place you want any rips and needs a little more care, leaving the wings till last.

[Hilary B]

My method is an air gun pellet to the back of the head. Quick and clean. Tie a loop of string to both legs and dunk in almost boiling water for about 20 seconds. Then hang by the string to a coathook I have on a fence post on the patio, that leaves both hands free. I begin with the breast because thats the least place you want any rips and needs a little more care, leaving the wings till last.

The degree of immobilizing necessary to hit the right spot with an air gun will surely distress the bird? the advantage of the broomstick method is that you hold the bird head down for a few seconds and it goes sleepy, so it knows nothing of subsequent events.

[Snadger]

............ Then hang by the string to a coathook I have on a fence post on the patio, that leaves both hands free. I begin with the breast because thats the least place you want any rips and needs a little more care, leaving the wings till last.

I pluck differently! I was told that rigor mortice starts setting in as soon as the bird cools down. A bird is harder to pluck which has rigor and the body mass is the LAST part to cool down. Hence I always do all the extremities first leaving the main carcass til last!

[Vecten]

The degree of immobilizing necessary to hit the right spot with an air gun will surely distress the bird? the advantage of the broomstick method is that you hold the bird head down for a few seconds and it goes sleepy, so it knows nothing of subsequent events.

Not at all Hilary B, in fact quite the opposite. I cradle the bird in my left arm stroking the neck with my thumb and bring the pistol to the back of the head with my right arm. The bird is very calm and relaxed.

[Nicos]

As fast as possible and as calmly as possible with the least pain- that's what we all try to achieve- whatever method we use.

[Hilary B]

I pluck differently! I was told that rigor mortice starts setting in as soon as the bird cools down. A bird is harder to pluck which has rigor and the body mass is the LAST part to cool down. Hence I always do all the extremities first leaving the main carcass til last!

I try to do wings first (because they become difficult soonest) but if the wings are getting difficult anyway, I then leave them and do legs, then body, because wings don't have much meat anyway, but also because I nearly always hang them for a while after plucking, and rigor goes away after a day or so, THEN I finish plucking the wings, just before dealing with the insides etc. I often don't pluck primaries at all, because it is quite easy to remove a slice of skin that they are all attached to. The difficult ones are the 'leading edge' of the wing, where there are lots of tiny feathers making the aerodynamic shape!

[Glutton4...]

... The difficult ones are the 'leading edge' of the wing, where there are lots of tiny feathers making the aerodynamic shape!

We did the breast first then worked our way out. I left the annoying little 'leading edge' feathers, as I just couldn't get them out! There was very little meat on either of them, compared to a bought bird.

Off now to learn how to do the gory bit! Will report back when I've washed my hands...

[Snadger]

.................Off now to learn how to do the gory bit! Will report back when I've washed my hands...

Rightly or wrongly I do the 'gory bit' when they are still warm. I think its easier and interestingly,there is no discernable smell!

[Glutton4...]

I may try that next time then, Snadge. My Dad said he'd do one (Mum opted out due to arthritic fingers), I could watch, then I'd do the other with his help. He did the smaller one, and found it quite difficult. Strange, as he's done hundreds of Pheasants, in the end he did the bigger one too, as there's no way I would be strong enough in the hand to do it. I do have small child hands LOL

They are now in our respective fridges, awaiting the oven later in the week.

[chris]

Only thing that bothers me about doing it, is if I either slit the crop by accident, or the back passage

Keep us informed on how they taste!

[Glutton4...]

Only thing that bothers me about doing it, is if I either slit the crop by accident, or the back passage

Keep us informed on how they taste!

My Dad split the crop in one, you just put the contents in the bin with the rubbish. I suggested washing the corn and feeding it back to the flock...

You have to split the >other part< in order to get yer hands in and pull the innards out.

As I said, my Dad has done hundreds of Pheasants but never a Rooster. I have to do one of the other two, just so I know for the future. I don't believe in hatching if the boys can't be dealt with.

[chris]

funnily enougjh my dad was asking how much chickens are (baring in mind, he doesn't like me having them, thinks their dirty etc) I asked why, and he said he was thinking of buying me some meat birds and coming down to help me make this run. Bit shocked, but he asked me if I thought I could "neck one" - came to realise then after weeks and weeks of watching on youtube etc that for my own munching I could do it. Looked out at my lot, and the broody one just turned into a roast bird running around ala tom and jerry style

I declined the offer, but nice to know he's coming around to my way of thinking

[vicky]

When I did mine I took the food away overnight so the crop was empty in the morning...but one boy escaped whilst I was collecting the other and was found stuffing himself on layers...so full crop. Strangley I found it easier to find and remove the full crop than the empty.
At the other end you just cut around the vent without slicing into the guts, open the cavity and tip the bird 'bum end down', it all falls out with just a little help. There's hardly any smell.

We had one of ours for roast last night, flavour was only a little more chickeny than a bought bird for the white meat, dark meat a bit more so and slightly more tough than a bought one. A lot smaller than a shop bird and took longer to cook. The carcass is simmering for soup now.
I didn't make a fuss about it, although daughter asked if it was one of ours as it was hairy! But that didn't stop her having seconds! But Oh backed out of eating any, much to my annoyance! Right, veggie meals for him this week....