Warning: If you don’t like pictures of raw meat, stop right here! You have been warned. This post is not for the squeamish. It is for people who like to start from scratch when making their food.
We hatched about 30 chicks in September–or rather, four of our hens did the hard work of keeping the eggs warm and hatching the chicks! Fifteen turned out to be roosters, and only one was wanted for future breeding. The rest were big enough by now to eat, and I didn’t want to move them to the new place, so we butchered them today. As I was cutting them up, I thought this would make a good post–maybe someone else wants to know how to cut up a chicken!
Start with a SHARP knife. Keep a steel close to keep a good edge on it. This is what will make or break your experience. I also like to have a wooden cutting board (anything else will dull your knife faster), and kitchen shears if I am splitting any breasts.