Saturday, August 21, 2010

Chicken Dinner

One of the things that small farms offer the world is transparency.

I know there are those that don't really want to see where their meat comes from and "how it's done". I used to be one of them.

But in this age of super-bugs and C.A.F.O.s it behoves everyone to find out about where Chicken Little and Mr. Moo came from, and how they spent the journey from farm to fork.

It is no compliment to the animal that has given it's life for you, to ignore the slaughtering process.

Little Flower Farm broilers are soothed by maidens, and held in the moments before they make the transition from bird to food. This is also how we say goodbye, and fully appreciate each and every bird that lives and leaves the farm.

With a pull and a twist, Shane quickly wrings the neck of the bird.

After the nervous system's reaction (flapping) we sever the head and bleed it into a bucket.

Then (having no fancy chicken plucking machine) we scald the bird in hot water,

and pick the feathers off.

Next, the feet are removed and set aside to be bagged and frozen for stock.

Then we make an incision between the legs, and gut the bird.
After a nice rinse in cold water, the chicken is ready for roasting! We bag them and freeze them.
Ask Tyson is they will let you tour their processing plant.

1 comment:

  1. The most endearing part of this process is the soothing maidens. Would that all deaths were proceeded by such gentleness.