Shocking news report: Chicken farming is not glamorous. (And here you thought it was right up there with brushing Gwyneth Paltrow’s hair right before the Oscars.)
I’m always a bit amazed by how disgusted some people get by the prospect of killing animals for food but then have no problem eating the result of that process. Whether consumers get their poultry from small-time chicken farmers like myself, or from the refrigerated cases of a grocery store, animal blood was shed so people can enjoy their chicken soup and arroz con pollo.
Allow me to walk you through the process of a small-time (very small-time) poultry operation. My husband and I raise and butcher between 40 and 60 pasture raised birds at our property in rural Virginia several times a year. We do it because Jake loves farming (we don’t have the acreage for pigs or cattle) and we, like so many these days, like knowing where our meat comes from and how it was raised.
Oh, and don’t worry. This is a G-rated version of the process. I didn’t include any questionable pics — save for one scary looking chicken foot! — in the following slideshow.