Processing is the final step in the production of broiler chickens. As the saying goes "last, but certainly not least." The quality of the final product is dependent on proper processing. Processing of chickens involves the steps discussed herein.
Home processing of poultry is not difficult and requires a minimum of equipment. Much of the smaller equipment can be obtained from mail order supply houses or local Coops and other stores. Raising a small flock of Cornish Cross meat-type broilers is easy and only requires 6 to 8 weeks to complete.
Today, commercial broilers are processed in highly automated, quality-controlled plants located close to where the chickens are grown. These plants dress many thousands of birds daily. The same concept used by commercial processors applies to the processing of small flocks of chickens, turkeys, geese, and ducks. As in commercial poultry processing plants, cleanliness is very important. Equipment should be cleaned before, during, and after processing. Scalding water should be changed often, and all tissues to be saved should be cleaned with cold, running water.
