How we slaughter an organic native chicken step-by-step with pictures
I will show in pictures our cook and my mother in law’s cook slaughter an organic chicken. Last Sunday we were out in Carmona Cavite and beside the highway they were selling native chickens. Great opportunity! My cook and I were just talking about how we wanted to be sure about the chickens we were eating were healthy so it would be best to buy live chickens so we can assess their state of health and slaughter the chickens ourselves so we can also be sure about the cleanliness of the method.
I took quite some time looking at the chickens and I pointed to a fat strong female chicken. The sellers said female chickens tasted better. The chicken weighed in at 2 kilograms and was priced at 190 pesos per kilogram. They tied both feet and tied its wings. We put the chicken in the trunk. It had to endure the trip from Carmona Cavite to Marikina in the trunk.
This morning I convinced my mother in law to have the native chicken for lunch. She agreed. I told the help we were having the chicken for lunch cooked BINAKOL style. The help lamented she had fed the chicken this morning. She gave the chicken lots of water to drink so that the chicken would have a lot of blood at slaughter.
Here is a series of pictures with the picture file names as the description of the stage. The last picture shows what I’m having for lunch. I had reserved my raw chicken parts again. This time I got half of the breast, the liver, the kidney, some fat, some skin and the egg yolks still inside the chicken. Wow… freshly slaughtered, never frozen organic chicken.
Click on each picture to see the description and click a second time to enlarge to full size 640×480 pixels.
The last picture shows what I’m having for my raw lunch: half of the breast, the liver, the kidney, some fat, some skin and the egg yolks still inside the chicken.