Saturday, July 19, 2008

Killing a Rooster

Well last weekend I killed my first rooster.

I am proud of myself for doing it and I'm glad I know how to do it but I didn't enjoy it :(

The first thing I did was the night before I went up to the chook house and picked up the rooster from the perch. They are much easier to catch at night. I had a small enclosure set up with some food and water to make it easier to catch him in the morning.


Then in the morning I gathered everything I would need so I wouldn't have to run around later. I was going to use my axe but a guy at work suggested that with my par-chant for accidents perhaps I should borrow his dispatcher ( homemade short handled cleaver) as its easier to wield. So I had a chopping block, dispatcher and a bucket full of hot water.Then I gathered my courage and picked up the rooster, gently lay his head on the chopping block and did what needed to be done. I then rang mum and cried. Mum gave me some words of support and suggested I get back out side and start plucking.


I dunked the rooster in the hot water and swooshed him around quickly to wet all his feathers. If he stayed in the water to long he may start to cook. The hot water helps his feathers come out. If the feathers start to get a bit hard to pull out just dunk him quickly again.








Then I took him inside to pluck the last of the feathers and do the gutting. Once he was featherless I used an old pair of scissors to cut of his feet. As part of my day job I cut the feet off and gut ducks so I was sure I could handle the rest. If you have a feel of his 'knees' you can tell where to cut and if you have the right spot the scissors will just take the feet off in one go.

The next step is to put the scissors into his vent (the opening under his tail). There is a lot of talk about carefully cutting around his bowel chute but as long as you clean the cavity really well there is no need to do this. Just cut from his vent to the chest bone ( you will feel it). Reach in and carefully pull out his entrails. Make sure you get as much as you can out. You can use the offal. Giblets make nice stock and gravy and can even be smoked. Chicken liver pate etc.
I haven't eaten him yet, he is in the freezer. I will though when its not so fresh.

10 comments:

Tracy said...

Kirsty, you did a great job. The first one is the hardest. It took me a little while to get used to eating meat I had named. I know now it is best not to name them.

Anonymous said...

Looks like you're a pro plucker Kirsty, well done :-)
~Tulls~

katef - www.picklebums.com said...

I am impressed - and really glad you blogged this, I will refer back to this when our time comes.

littlefarminthecity said...

Wow Kirsty you made it look so easy. I don't know if I will be able to 'do' our 2 roosters by myself, I am hoping hubby will. - Thank you for sharing this!
Emily

Chris and Dave said...

You're certainly a brave one Kirsty!

Are you planning anything special with him - perhaps a chicken roast to share with your mum and partner?

You've got my admiration as I'm not sure this is something I'm game enough to try.

Kirsty said...

Yep the first one was hard lol.
Tully I'm a pro gutter and Jamie is the pro plucker (at work anyway lol)
Chris and Dave, I won't be sharing him, not enough of him. He was a sebright cross so really tiny.

baringapark said...

Well done Kirst!! Not a feather to be seen; you pluck like a pro. I think you are very brave.

Anonymous said...

Job well done, Perfect plucking....Thanks for blogging this
Wizzbef

The Mumma said...

well done.. let us know what he tasted like

Nicole said...

very nice work :o)