Chicken processing at Sovereign Hilltop

 

There are several specific tasks included in processing which spans 3 days.

 

Day 1

The first takes place the evening before where we move the chickens into holding cages and withhold food and water. This makes for a cleaner process. (A few extra hands for this are welcome.)

 

Day 2

The most help is needed on day 2 and 3

On process day the water for scalding is heated and the process room is set up. Chris and Margaret will do this.

 

We begin at 8:00. The dispatching is the first step and hardest part. The chickens are placed in cones and dispatched. We save the blood for fertilizer.

 

From there the chickens go to the scalding bucket where they are dipped in and out until all feathers are saturated.

 

Then on to the plucker. Once all feathers are removed, they go into a cooling bucket to await the next step. (a 2 -person team for these first few steps would be ideal)

 

Next the neck and feet are removed. (2 people here)

 

Then eviscerating. Once all inards are removed, we separate the heart, live, and gizzard. (2-4 people here)

 

The birds are then rinsed with cold water and placed in the cooling tank. Once cooled they go on drying racks and are placed in the walk -in cooler to cool and dry. (2 people)

 

Day 3

Once the birds are cooled and dry, they are then bagged, labeled, placed in freezer or delivered.

 

For 60 broilers, we find a team of 6 people works out well. If you would like to be a part of this food processing event, we would welcome your help. We offer training for those who would like to learn.

Ideally, we would like to form a team for all 3 processing dates which are: June 22nd, July, 11th, August 14th. This is important and necessary work. You will be compensated for your time.

We look forward to hearing from you.

 

CONTACT CHRIS 860-248-0332