butchering a chicken
I found this site:
That shows how to kill and skin a chicken and cut it into pieces all at one time. Don't you need to hang the chicken to "bleed-out" before cuttingup and eating?
Has anyone used this method?
I want to do this myself and am doing research into the best method.
I have also read that the feathers skim off real ealy within the first 30 secs of so after killing the chicken and folks that are fast at it can just pull them all off in one swoop as soon as they chop off the head. Is this true? Does it really work that way?
Any advice would be greatly appreciated. I know how to pluck the feathers when dipping in scalding hot water but thought the above methods might be faster and easier.