Find the full guide including picking what kind of meat birds, how to raise them and detailed guide on processing in the linked google doc. (I wanted to be able to update this and have it be good. I also wanted it to be easily printable. Link to FULL 9 Page Hand Out Here.
The overview is thus:
PROCESSING CHICKEN IN ONE PAGE
A quick, practical guide from harvest to freezer
BEFORE YOU BEGIN
SET UP THREE AREAS
1. Dirty: dispatch, bleeding, scalding, plucking, emptying
2. Clean: evisceration and inspection
3. Cleanest: chilling and packaging
GATHER YOUR SUPPLIES
• Restraint/cone and appropriate dispatch equipment
• Sharp knives, shears, plucker or plucking supplies
• Scald pot and thermometer
• Clean table, potable water, sanitizer, handwashing supplies
• Cooler, food-grade ice, probe thermometer, shrink bag and label
THE PROCESS
1. Dispatch humanely Use a humane, effective method you are trained to perform. A cone helps restrain the bird but does not stun it. Handle calmly; confirm the bird is dead before continuing.
2. Bleed Allow the bird to bleed completely into a suitable collection container before scalding.
3. Scald Use a thermometer. Starting ranges: younger birds, 125–130°F; older birds, about 140°F. Scald roughly 30–75 seconds, checking feather release often. Too hot can damage the skin; too cool makes plucking difficult.
4. Pluck Transfer promptly to a mechanical plucker or hand-pluck. Remove remaining pinfeathers. Keep the bird and work area as clean as possible.
5. Remove feet Cut through the hock joint, just above each foot. Save feet in a clean container if you plan to use them for stock. Do not squeeze the abdomen or force material from the vent.
6. Eviscerate Carefully open the skin at the base of the neck and free the crop and esophagus. Make a shallow opening at the abdomen; avoid puncturing the intestines. Free the vent (anus) and attached intestine, then gently remove the organs. Remove lungs from along the backbone.
7. Save giblets (optional) Separate the heart, liver, and gizzard. Do not rupture the green gallbladder attached to the liver. Clean the gizzard by opening it, emptying it, rinsing it, and removing the tough inner lining. Keep giblets in a clean container on ice.
8. Inspect and chill Inspect the body cavity. If intestinal contents contaminate the carcass, stop and address it using an appropriate food-safe procedure; rinsing alone is not enough. Chill promptly in a clean ice-water bath. Keep chilling water at 33–40°F and use a calibrated probe thermometer. Chill the carcass to 40°F or below before packaging.
PACKAGE, STORE & CLEAN UP
Package: Drain the chilled bird. Place it in a food-grade poultry shrink bag, remove excess air, and secure as directed by the bag manufacturer. Shrink in hot water at the manufacturer’s specified temperature and time. Check the seal for leaks or punctures. Label with the harvest date.
Store: Refrigerate promptly or freeze. Keep frozen poultry at 0°F or below.
Clean up: Wash hands and clean then sanitize food-contact surfaces, tools, and equipment. Keep dirty-area equipment separate from clean processing and packaging areas.
FOOD-SAFETY REMINDER Keep raw poultry cold and separate from ready-to-eat foods. Use potable water and a calibrated thermometer—never rely on touch to judge chilling. This is an educational guide; follow applicable local rules and current food-safety guidance.
