Diane,
Thanks for the step by step instructions. Someday I am even going to try it. I watched it done once and determined that for a chicken that is dressed and ready to cook at the super market, is worth the price just for butchering and dressing. We have a meat butchering faculty near where I live but it cost around $6 and I can buy one at Costco roasted and ready to eat for less. Besides that, they were forced to shut down for a while and then determined that 'by law' they could not butcher a chicken, turkey or wild game unless they quarantined it live for 2 weeks on their premises first (that in itself eliminated their butchering wild game business).
I have had several chickens butchered there before so one year I bought a half grown 4-H turkey from a friend's kid for $25 and then finished raising it and then went to go have it butchered. They had just re-opened and I wasn't aware of their new sanctioned requirements. I didn't make the 2 week quarantine period before Thanksgiving. I was having 25 relatives coming from all over and they were told we would be having this wonderful fresh free range farm turkey. The next nearest place that did butchering was 2 and a half hours away. By the time I factored in the cost of the turkey, feed and then time and gas to drive to have it butchered, I must have had $200 into that turkey! I was a real squeamish city-slicker at the time and never could have butchered it myself but time has passed and I think I am ready to give it a try. I don't think you can say you are a real chicken farmer until you have done the deed at least once. The time is near.
Thanks again for the instructions.
Jennie
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