The thrashing around when you kill a chook is a nerve reflex, once you break the neck the bird is dead.
It is a bit disconcerting at first when you are new to slaughtering your own stock. But all animals have this reflex.
Sometimes I cut the heads off once haven broken the neck using the "broomstick" method - just to make sure, but they usually stop thrashing after a couple of minutes and it is much tidier if they are not gushing blood. ;P
Well, one is now dead; the boy. I'm going to hopefully find a home for the girl as even though DH did the killing the duck seemed to be alive for longer than we wanted. Admittedly it was probably dead before it looked dead, but if we can't kill quickly I'm not going to do it. We have breasts, legs and wings put aside to "hang" for 24 hours, might eat duck tomorrow night.
Thanks for the help guys; might try a combo of both; the ducks are big ones so might do the broom handle and then immediately hang them while plucking. I know my Grandfather always used to pluck while they were still warm and never did the scalding. If I do them one at a time from start to finish then I shouldn't get too overwhelmed.
Hi there. We use the stretch and bend method. Keeping the head atatched (at least initially!) and hanging the chook upside down means the blood conveniently collects in the head. It means there's no blood splashing everywhere - so no mess and also less gruesome for our kids who like to be involved with the plucking.
Hi there we have been using our roosters for several years now and use the axe 'method'. To get the best result do it at night so as not to upset the other birds, if the bird to be dispatched is sleepy it wont be so uptight and the resulting roast will be tenderer. I generally cage the bird the night before and give it water only to clear out its gut for the day prior. Not essential but does make for cleaner gutting etc. Some people break the neck of the rooster by holding it by the feet and grasping the head then giving a quick stretch and flick to the side to dislocate it. We haven't used this method often as you need strong hand and a big roo will struggle and flap and the kill is not always instant. All a matter of technique and confidence too. For ducks I have read you place the bird on the ground with its legs tied and use a broom stick over the neck behind the head, stand on the broomstick, grasp the legs of the bird and pull sharply up - this will break the neck and kill the bird instantly. 30 seconds swirled around in water just off the boil and the feathers will come out easily, the more relaxed the bird was the easier it will be to pluck. Don't leave the bird in the water any longer or you will start to cook the skin. Friends of mine on a lifestyle block where they may do roosters by the dozen skin their birds rather than pluck them as it is quicker but I prefer to pluck and the feathers can be sold once dried and graded to people for crafts and cloak work. Enjoy your roast - it has a stronger flavor than 'Tegal' somewhat like lamb but great.
Replies
It is a bit disconcerting at first when you are new to slaughtering your own stock. But all animals have this reflex.
Sometimes I cut the heads off once haven broken the neck using the "broomstick" method - just to make sure, but they usually stop thrashing after a couple of minutes and it is much tidier if they are not gushing blood. ;P
Check out the full article and step by step pics here