Proper Dressing of Broiler Chicken

Proper Dressing of Broiler Chicken

We have done an activity about dressing a chicken. The right and easy way in dressing a chicken. Madam Nora Cabaral who is our professor in the subject which is Agricultural Science six (AGSC6) “slaughter of animals and meat processing”. This is one of the curriculums in the subject. That’s why we have done this exercise. And with this knowledge we can use this in helping in preparing for a celebration like fiesta, birthday, wedding, baptism etc. And we can also use this knowledge in earning our own money. If we have a plan to have a business like selling chicken meat we can lessen the expenses in labor. We can dress our own product. This is the first time we met Madam Nora and we are surprised that even she is a girl she can work like a man. Her knowledge about dressing the chicken is impressive. Chicken meat has a great importance when it comes to food industry. And it is cheaper than the pork and beef and thus preferred by more consumers. And this only means that proper chicken production must be implied to maintain its quality. First we have secured the legs and the wings of the chicken make sure that the chicken won’t even move if it felt a pain. Then remove the feathers in the neck portion were we are going to slice it. Then after removing the feathers slice the neck until it cuts the jugular vein. This vein is the one of the weakest point of the chicken and when you have done it correctly the chicken will die easily and drain its blood easily. Then let the blood flow and put in the bleeding area upside down which is cut jar of large sized ketchup until it is not moving. When you are waiting for the chicken to die prepare a hot water were the chicken will be dipped. Then dip the chicken for an estimated time of 1 minute or two or until its feathers are easily removed. Make sure that it won’t take long because the quality of the skin will be affected. Then remove the feathers from neck to legs you will notice that small feathers are still there. One of the techniques I have learned is to subject the chicken to the fire gently. Then remove the head and feet of the chicken this part of the chicken can also be sold separately for street foods. Then remove the internal organs remember to separate the lungs lungs, liver, heart, gizzard, ventriculus, and proventriculus because it is edible this is called giblets and the inedible is called offals. Then divide it into four parts. Which are the legs, wings, breast and ribs.