Wow. What a week. We slaughtered 160 chickens for our first chicken distribution. We're new to the mechanics of slaughtering, and our equipment is low-tech, so we had two long days of chicken slaughtering and processing. It was a success, though, and we've been getting smashing reviews of the chickens.

Our process:
Take a chicken.
Cut its throat with a sharp knife.
Scald the chicken is a pot of hot water. This loosens the feathers.
Take off the feathers on the feather picker.
Cut off the feet, take out the guts, give it a rinse, and . . .
Cool the chicken in ice water.

Special thanks to everyone that helped out, including Basha, Craig, Tracy, Cara, Sean and Luke (the latter two are not pictured).


Remains of the day . . .