Tough Cockrel meat...

[Stonehead]

Yes, you do need to bleed a chicken out. If you've killed it by breaking its neck, cut its throat from jaw hinge to jaw hinge and hang it up feet first, head down so the blood can drain out. If you've killed it by cutting its throat, just hang it up. The blood drains out quite quickly. And yes, they do taste better.

[Potter's Farm]

We hang the chickens upside down in the shed immediatley after death as the blood drains into their necks as we pluck them. This might have the same effect as throat slitting for the more squeamish.

[FiB]

Cockrel No.2 dispatched this morning (he couldn't wait till christmas as he has started seriously fighting and attacking )- still not happy with my dispatch technique - I counted to 40 and he still had his eyes open and looking around (is that my imagination?), so airgun deployed again. I am calm and OK with it all, but I want it to be quicker for the birds - anyone in North Wales that I can come and watch? I know there's lots on 'you tube', but with 0.1Mb/s I cant watch it!!) - contadina I think I would prefer your method than neck pulling. I have put to hang up overnight in the under-house store and will try the hot water dipping and plucking tomorrow (although ultimately I think we may go with the skinning suggestion if it is going to be casseroled), followed by a coq au vin (gone off the idea of roasting for a bit!!!!) - will let you know how it goes!.