|Time for the freezer Mr Cluck!|
I think many people can benefit from a step by step tutorial on how to skin a chicken. Here goes.
A trash can
Two 'nooses' hung in different locations
A very sharp knife
A dunking bucket (for wetting chicken feathers after killing)
A clean bucket (for putting processed chickens in)
A hose with clean running water.
I have tried taking the chicken food away at least 12 hours before butchering. I DO find that it makes a difference. I prefer to take the food away early so that I do not have to deal with food in the chicken's crop.
Hang chicken by the feet in one of the 'nooses'. I like to use a slip knot as I find less chickens wriggle free this way.