Obviously, you don’t necessarily *need* all of this to butcher a chicken, and technically, one could get the job done with an ax and that’s it. However, we want it to be as humane (and efficient) as possible, so the investment in the proper processing equipment was worth it for ...
Put your hand into the carcass, pull the fat off the gizzard, and then hook your finger down and around the esophagus. Pull this out– you should have a handful of connected internal organs now (as you can see above). Cut down either side of the vent and underneath to remove all the...
If all of this popcorn talk has made you thirsty, I have great news. Cravings Gourmet Popcorn has a ton of soda to choose from. If you're looking for extra sweet treats like candy, they've got that too! While you're at, why not get a little crazy and make yourself a little blank...
The second thing to remember, and what I find to be the most technically challenging part of gutting a chicken, is to remove the crop. The crop is a small, nubby part of the esophagus above the gizzard which stores food. It is the last thing you pull out of a chicken. This doesn’...