Beechworth Urban Landcare and Sustainability

By Charlie Robinson

For Fay and I, becoming as self-sufficient as possible has always been our objective.  In terms of growing our own vegetables we have fed ourselves for the majority of each year for the last twenty years.

We’ve always kept chickens and managed to supply ourselves, and our friends and neighbours, with fresh eggs for a similar period. However, we have consistently baulked at the thought of killing anything to provide a sustainable supply of animal protein.  We have preferred to let “someone else” process our meat for us. All of our previous chickens, even the roosters, have died of old age well after their productive lives were over.  We even kept a sheep that lived for about fifteen years.

The knowledge and skills associated with meat processing were commonplace in my parent’s generation, but over the last forty or so years, the emergence of supermarkets has superseded these fundamental tools.

We can expect the world’s stocks of oil to diminish rapidly in the next decade and, with oil’s demise, the availability of many of the foods we take for granted from the supermarket shelves. Hence the need to revert to the knowledge of our ancestors.

Chickens are a wonderful resource for anyone – witnessing their daily routines, both singularly and collectively, is a source of great entertainment; six hens can provide enough eggs for most households from Spring until Autumn; they can dispose of most food waste; and they can clean up pests from around your orchard.

If you have a rooster, you will invariably get chickens – some of whom will also be roosters.  Too many roosters will fight amongst each other and molest the other hens continually.  A cull is required, in which you can transform a problem into a solution (free meat). I don’t think killing animals is a job for amateurs, so we called upon a chicken-breeding relative to provide us with the necessary expertise. Once having caught the condemned birds, each rooster was beheaded with a sharp tomahawk.  This task wasn’t as problematic as I anticipated but may be initially confronting to some people.

The carcasses were then immersed in hot water.  We had an eighteen litre cast iron pot for this purpose which we heated on the cast iron stove for about three hours.  This provided enough hot water to process five birds.  After immersion, the feathers were removed very easily and I was surprised that this task could be completed so quickly.

Removing the bird’s innards was challenging and you need a very sharp knife to make the necessary cuts and incisions. The birds feet were first severed by cutting at the knee joint. By careful slicing around the vent, the innards could be removed but it took longer than we thought and required a deal of physical effort – our trainers made it look easy so it’s really only a matter of practice and experience.  The feet were then cleaned and the outer skin and toenails removed.  Apparently chook’s feet are a delicacy and I’ll report back on our verdict.  The crop was then dissected, all the sand and little stones removed, and then peeled – the crop can be diced and used in soups and stews. Once everything was removed, the carcasses were thoroughly washed in cold water and stored in the refrigerator for 24 hours and then into the freezer.

The total time taken to process five birds was approximately one hour and will be much quicker with greater expertise.  The learning experience was highly significant for us in our quest for self-sufficiency and we will soon be turning our attentions to another likely food source, the rabbit.

Stay tuned!