Hey everyone! As predicted, I didn’t blog on Saturday after our newly dubbed “chicken freezer day”. Now, things have gotten a bit out of control today and it’s ended up being a bit late to blog much. So I’m just going to give you a quick update of the weekend, and then Thursday, I’ll do a better job of reporting all the stuff that went on over the last few days and share photos that have been piling up. I’m just going to let you know that there will be some frank talk about “chicken freezer day” and if you’re squeamish about that, do not go any further.
Sue sent me this photo and entitled it “set up for chicken freezer day.” I guess she is loathe to call it butchering day, or processing day – all fine terms for what we do… but from now on we’ll call it “chicken freezer day.” The last few times, this was how we set up and it works out well. If you haven’t been with us for a while, then I’ll explain what you’re looking at. Left to right: the square tank with the cardboard lid it the scalder, after the chicken has been dispatched (which we will not show you), it is dunked in the scalder for 10-15 seconds, then it goes into the home depot bucket which is filled with ice water, then it goes into the plucker – which is the metal washtub looking thing. The plucker has rubber finger type protrusions inside it, the bottom spins the chicken around the fingers while water is sprayed in from the attached hose. The chicken comes out pretty well plucked. We have to be careful during this whole process; if the chicken stays in the scalder too long, then the skin can get torn during the plucking. We had two mishaps this time, but those are chickens that we get to keep and eat!
From the plucker the chicken goes to the table in the back for gutting, We generally have someone that is purchasing legs, heads, and necks; we save the livers and hearts for my folks, the rest gets buried in the compost heap. After this cleaning, they are placed on ice in the Styrofoam containers you see shaded by my car. After all the chickens have gone through these steps, we go inside and I do the final cleaning then we weigh and vacuum seal them. This time we did 16 birds with an average weight of 5.4 lbs. That is a really nice size chicken for a family of four. We have several available, if you are interested.
The other exciting thing that happened this weekend, was surgery on Leggs’ foot. She had been on antibiotics for several weeks and her foot was a bit better, but still really swollen and we could tell that the infection was still there. So, the vet came and opened up her foot at the bottom and took out a huge kernel of infection. Now she is on pain meds and antibiotics. This photo is of me (I know, you rarely have to see me) holding Leggs while the sedative takes hold. She was really good during the operation and has been good about all the messing around we’re doing for after care. She was given a pair of pool noodle shoes for the recuperation period. We cut two slices of pool noodle about and inch and a half thick, one for each foot so she would be on equal footing. The hole in the pool noodle goes over the wound in the bottom of the foot and takes some of the pressure off of it during the healing process. I’ll try to remember to get a photo of that for you to see. We use vet wrap to keep the pool noodles on her feet – currently one foot is in green and one foot is in blue. We just won’t tell her that they should be matching. She’ll be ok.
I guess that’s all I can fit in tonight. Maybe we’ll do a photo blog next. Until then, as always~
Thanks for reading!
Today’s Weather: A bit cooler today, mostly cloudy. We just finished a pretty spectacular thunder storm, complete with rain! High today was 92°, currently – at 8:26 p.m., it is 69° with 83% humidity and a 30% chance of rain. Winds are out of the south west at 8mph. Barometer reads 29.88 inHg. Sunrise today was at 5:39 and sunset was at 7:10.
Egg Report: Saturday – 29 chicken, 3 duck. Sunday – 26 chicken, 3 duck. Monday – 33 chicken, 3 duck. Tuesday – 35 chicken, 1 duck.