hey guys so today we are going to show you how we butcher our chickens through trial and error we have found that the fastest and easiest method is one it's just the two of us okay mostly just my husband is that we use boiling final day we use a turkey pot it's the easiest method we got our scalding pot here the water is about 145 degrees and so we're just going to differ in number make sure the whole body gets under the water this will help loosen the feathers for plucking makes things a lot easier just check the feathers I'm not quite ready let's see if the these wing feathers they pull out easy you know it's good another sign you can see the skin on the leg is starting to come off that's a good sign that's almost done probably Dipper one more time you can see that these feathers are pulling out pretty easy so you know you got a good skull and the rest of these are pretty much the peel right off you can see these he's almost just wipe right off once you got a good scold takes a little while still but come on night nice and easy I'd like to get the chicken cleaned out get all the guts out of the inside make sure all the Bloods rinsed out we take your feet off at this point so just got to make an opening at this end where everything is going to come out of and you can see the intestines and whatnot in there make sure you have a good sharp knife these things easier and then you leave a few of these tail feathers on flip the bird over and just that about the tailbone there and make a cut and bring it around to the other opening if you're gonna eat the skin try and leave as much of it there as you can a lot of the connective tissue just comes apart pretty easily this is when you're gonna want your bucket to for all this stuff I'll go inside again just kind of get in there push pull squeeze tug until everything's out get the most of it from one end then we go up to the other end you can see again where that crop is the neck a lot of you leave as much of that skin as possible to just for roasting purposes whatever flavor I'll get this out and open up so now here's the crop had a kind of loosen it from the skin make sure you get all that out of there because there that will spoil the meat if you leave it in there and that's the other end of what we had had disconnected from the bottom end and make sure all this stuff here's the esophagus and the neck then you just get rid of all that in the neck you can cut back with tin snips or try and cut through it with a knife or Hoarders leave it there for later on we'll take care of that and you should be able to rinse it out and rinse it out and the water should be able to flow like I'm touching finger to finger right now everything should go right straight through the center of the further you know you got everything kind of scraped with your hands a little bit get as much of the tissue out of there you okay so another tip when you are doing your own chickens is the weather when we first set our chickens we got a little too excited and I think we did maybe we had how many six of them at one time on the table it was hot it was the Sun was like beating down it was just not a good situation so today it's a cool the Flies were out it was I don't even think we even saved all of them because we just couldn't keep up with the two of us trying to get them all done so think about the weather and pick a cooler day and that's why we kind of started doing our meet birds the end of summer stuff it will get ready his feet just bend them in half right there and cut that 10 and you'll feel the light kind of go loose at that point and you just want to find in-between that's the top end of that joint in the bottom and where they connect just cut the skin all the way around and you can really just kind of break that apart and use the knife to cut the tendons now we're just gonna put away a result on it so we just recently got the FoodSaver last year when BJ's had this you guys for $99 for their Black Friday deal and Eric um dust his own processing up when he gets deer and we always were just saran-wrapping it and then when people were telling me how amazing the FoodSaver is and especially if you're doing your own meat it's worth it and for the 99 dollars the BJ's we said okay got it and we loved it so I highly suggest it to you guys - I will drop a link and if there's any deals on it I'll share it with you but definitely look towards Black Friday these things live on sale I think at first I bought first had never actually done a whole chicken in the FoodSaver bag Oakley the photos [Applause] it's obviously we could have cut her back little shorter by about 16 inches long would be good okay double seal it's got a spot you can label it put the date good to go