hardworkinghippy : La Ferme de Sourrou:
Our tools: a nutcracker to stun the chicken with knife for bleeding the bird
hardworkinghippy : La Ferme de Sourrou:
Killing Chickens 1 003
hardworkinghippy : La Ferme de Sourrou:
We normally kill a dozen birds at a time because they're ready and to save on hot water
hardworkinghippy : La Ferme de Sourrou:
Chickens are easily plucked by dipping (once) in very hot water
hardworkinghippy : La Ferme de Sourrou:
Cutting open a chicken around the vent
hardworkinghippy : La Ferme de Sourrou:
Remove all the innards - gently
hardworkinghippy : La Ferme de Sourrou:
The liver - check it's in good condition and remove the green sack (the bile) very gently
hardworkinghippy : La Ferme de Sourrou:
Removing the bile intact
hardworkinghippy : La Ferme de Sourrou:
Gizzard or Gesier in French - a treat !
hardworkinghippy : La Ferme de Sourrou:
Slit the gizzard, but not all the way round and remove the pouch with stones in it
hardworkinghippy : La Ferme de Sourrou:
The birds ready to put in the freezer or to confit and store in the cave
hardworkinghippy : La Ferme de Sourrou:
...as Britney looks on
hardworkinghippy : La Ferme de Sourrou:
The empty bird, now cut the feet off and remove the head. We put them in the dogs' soup
hardworkinghippy : La Ferme de Sourrou:
Fresh plucked chickens - singe the last of the feathers with a good flame
hardworkinghippy : La Ferme de Sourrou:
Chickens ready for the freezer or for making into casseroles for bottling
hardworkinghippy : La Ferme de Sourrou:
A dozen chickens killed, plucked, gutted and ready for the freezer
hardworkinghippy : La Ferme de Sourrou:
Récuperation d'eau La Ferme de Sourrou Zone 1
hardworkinghippy : La Ferme de Sourrou:
Claire poulet