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Once you’ve butchered and plucked your chicken, learn how to finish processing it for your table.
After butchering and plucking a chicken, the next processing step is evisceration, or removing the chicken’s inner organs. Many of these organs, such as the heart, liver and gizzard, can be saved to eat along with the meat, while others should be discarded appropriately.
Watch the video above to learn proper evisceration and cleaning techniques and how to bag the meat for future use.
Rachael Dupree is the former managing editor for HobbyFarms.com. She grows food and medicine on her 50-acre farm near Lexington, Kentucky. When not out working her land, you can find her in her kitchen not following recipes, on her yoga mat in a satisfying pigeon pose, or exploring the world’s nooks and crannies. Follow her on Instagram @rachael_dupree.