How do ya gut a chook ?

[Iain]

and pluck you too!!!!

[Doughboy]

I am not a pheasant plucker
I am a pheasant pluckers son
I am only plucking pheasants
Till the pheasant plucker comes!!!!

Ok I know chicken not pheasant but it just doesn't work.

Pete

[chrisb691]

Isnt it like an egg, small hole one end, big hole the pther and blow

Cant help other than smart a@#e remarks, sorry

I thought the rule was...Blow and egg, suck a chook.

Or was that....starve a cold, feed a, a, a. well it's something like that.

[Barry_White]

First of all you have to catch them. Get a length of fencing wire about 4 foot long and put a hook in it to catch them by the leg.

When chopping the head off if you grab the chook by the two legs and the tail feathers in one hand it will make the neck stand out further.

Make sure the axe is sharp and hang on tight when you chop the head off because it will struggle a bit and you don't want it to get away, because it will run a long way without it's head and because it can't see it will run into things and get all bruised. DAMHIK.

Then follow Bodgy's instructions.

[felixe]

I'd just wait until she goes out, get rid of the live chook (give it away!) then run to the butcher and get a fresh one
I guess that makes me a CHICKEN!!

[jow104]

I'd just wait until she goes out, get rid of the live chook (give it away!) then run to the butcher and get a fresh one
I guess that makes me a CHICKEN!!

That is definately the best tip of this thread.

[Waldo]

G'day Jake,

One tip that hasn't been mentioned yet.

If you're having family over to partake of the chook, leave the killin' bit until they all arrive. String it's neck out over a tree stump, chop it's head off, then thow it onto the ground and let it get up and run 'round like a chook with it's head cut off as blood spews from the place where it's head once stood.

A g/dad of mine once did that when I was a little bloke and I'll never forget it. Chook was good to eat too.

(bugger, Mr. White beat me to it - didn't see that)

[savage]

If you really want a gutted chook, tell it 24 hours before it's tomorrow nights dinner, then you'll see a gutted chook!.....

[JDarvall]

Ta for all the advice. just bury the guts ?.....heard it stinks like buggery.

That is definately the best tip of this thread.

It does eh !... But my wifes right into organic, and she's very cluey.....and I can't lie to save myself....... so as tempting as it is, I better not try and pull a shifty.

Shes' the sort of person who feels toothbrushes and soap for moisture to check that people have washed their hands an cleaned their teeth....very perceptive.....always knows whats going on......that sort of thing. So I've got no chance.

[masoth]

Most of the needed advice is above but more points are:
* When perparing to chop, hold the wing tips also, and the bird on it's back near the edge of the block. If you lay it on it's breast the neck, after chopping, will arc up toward you spraying blood onto your city clothes;
* Hang the decapitated bird by the legs till the blood completely stops running;
* After plucking you may find many fine hairs on the carcass - blow-torch these off, or burn some paper to get rid of them;
* Giblets consist of: heart, livers, kidneys, gizzard, neck, feet. The gizzard is a sack and need to be carefully cut along a very evident center line then cleaned of the contents, and a layer of external fat. Drop the leathery looking legs into boiling water for a minute then peel off the scales. All of these are edible; and
* Be certain to reach deeply into the cavity to clean the bird properly and pull out the remaining neck wash-out very well and 'sit' to drain.

SWIB will be impressed with your effort. Good luck.

soth

[ozwinner]

Dont forget the WIP pictures.

Al

[jow104]

Apricot,

If your good lady is into organics, do what our north of the border friends do, put the chicken into the pot whole (live or dead) and boil for 25mins. per lb. and serve on the dish.
Thats organic.

[Bodgy]

I'm still intrigued as to who's gonna pluck the thing (Jake, generally one kills, plucks and guts - in that order)

Don't get all wound up about the gutting, thats the easy bit, who's the mug put their hand up for plucking?

[Iain]

Still remember the delicate boqeutte of chicken guts when we used to do it when I was about 10 years old, never had the inclination to do it for a living.

[ian]

open the gate to the chook pen and shoo out the two offending chooks
go to Wollies leaving the front gate open for the chooks
buy two packaged chooks — preferably uncooked and fresh otherwise it's a dead giveaway
go back home and place chooks on kitchen bench
with luck the other two chooks have disappeared or been eaten by the neighbour's dog (even better)


ian