Last weekend we held our first chicken husbandry and slaughtering workshop. This resulted as a lot of the people who get eggs from us ask us what they can do with the cockerels they hatch. For health reasons we don’t offer to take them back. Plus it’s ideological. If one is going to hatch eggs we feel one should be prepared for the inevitable results of that hatching i.e. there will be some blokes. Pretty much guaranteed really. Too many people abandon cockerels by the side of the road here. It’s really sad and there is no excuse for abandoning any animal one is responsible for. My first advice to people asking what they can do with their unwanted cockerels is always that they should eat them. Honestly they will be the best chicken you have ever eaten. This elicits two types of response. One is “I don’t know how to kill them” and the other is “I could never do that”. For the latter we offer a couple of suggestions. The Raptor and Wildlife Refuge of Tasmania does accept live roosters. You can find more information here. You can also contact Bonorong Wildlife Sanctuary. They have some devils and may be interested in taking cockerels. Any place that has captive devils may be interested in taking cockerels. For the former we ran this workshop.
The very frosty cold day kicked off with a tour of the farm during which we explained our husbandry practices. We talked about how to house your chooks, discussed how and how much to feed them, and discovered how to make sure they are well and happy. But soon the moment of truth was upon us and participants had to chop off their first chook head. There was some trepidation, mostly people wanted to make sure they weren’t going to cause the chook any suffering. Facing such existential realities as death can be confronting. It is especially so in our society, which is living in denial of death. But in the end everyone got their chook’s head off very quickly and efficiently.
Soon we were in the midst of a giant pile of feathers as everyone plucked their chook. It was awesome to see everyone pitching in and helping each other pluck their chooks.
Once all chooks were plucked it was over to the big table for instruction in gutting. We explained the process in brief, then demonstrated on one bird: remove the feet, the crop, the neck, then slit across the underside below the vent, reach up inside and pull the innards out, then finally cut around the vent, and you’re done. After that, everyone started on their own chooks. Some attendees were faster, some slower, but everyone got the job done well. Reactions to the various sensual assaults varied, “Wow, it’s still really warm inside this bird”, “I’m nervous about using too much pressure when pulling the guts out in case I rupture an intestine or something” — “It’s OK, you need more force than you think you want to apply, but then suddenly it all just works smoothly”, “I’ve done this before, but your method of cutting around the vent is easier that I used to do”, “Is this meant to smell like this?”.
As we sat around the fire and ate chickeny dishes there was much discussion of farm life in Tasmania. It was interesting to hear the diverse perspectives on raising one’s own food, both animal and vegetable. Some themes were agreed on by all, the satisfaction of producing one’s own foods, the strange priorities of government, the need for awareness of animal rearing practices, and the desirability of sustainable systems.
We had more people wanting to do the workshop than we could accommodate so we have decided to do another one on the 3rd of July. Please email me to book.