Job/Task Breakdown Sheet

Operation: How to Slaughter a Chicken Manually

Trainee: Elaine D. Patricio

Trainee’s Background: Out of school youth

Part, Tools, Materials: Sharp knife, bucket/pail, rope, killing cone (optional)

Objective: To be able to know how to slaughter a chicken manually.

Important Steps Key Points Reasons

A logical segment of the Anything in step that might Reasons for the key points
operation, when something - make or break the job
happens, to advance the - injure the worker
work - make the work easier to do, like a
trick or special information
1.Pre-slaughter 1. Restrict feed for at least 12 hours 1. This will give you a cleaner crop and
before the slaughter. intestines that are free from poop. Do
keep the water as this will give you
plumper meat and moist chicken skin.

2. Prepare your slaughterhouse prior 2. Arrange the materials for slaughter as

to transferring chickens from the if you were in an assembly line.
coop/house.

3. Heat water to 54 to 770C before 3. This will be used for removing the
slaughtering the chickens. feathers.
2. Slaughter 1. Tie the legs of the chicken together 1. For easy to do the task.
for restraint or let someone hold the
legs and the wings or use a killing
cone.

2. Hold the knife with your right 2. The sharper the blade, the more
hand. Take a very sharp knife. painless and humane the death.

3. Turn the head to the left as if the

3. Easier to locate the jugular and neck.
chicken was looking away from your
knife. Make a quick, deep cut across
the jugular. 4. Draining the blood from the chicken
helps improve the flavor and appearance
4. Allow the blood to drain from the
of the wings.
chicken.

3. Scalding 1. Submerge the chicken in the 1. To loosen the feathers prior to

scalding pot for 3-4 minutes. Not plucking.
must be between 554 to 770C.
2. Necessary in order to prepare the bird
2. Try pulling out a feather. If you can for processing.
 easily remove a feather, then your
chicken is ready for plucking.

4.Plucking 1. Grab the feathers and pull them 1. Necessary in order to prepare the bird
out with your hands. for processing.

2. Cut the head off and then cut the 2. For easily eviscerating.
feet at the joints. Rinse the chicken.

5. Eviscerating 1. Take the loosen skin at the base of 1. For easily locating the crop and to cut
the neck and above the breastbone. the connective tissue around it. Avoid
Make a slice. rapturing.

2. At the end of the carcass, just 2. Cutting this off (oil gland) to avoid
above the cloaca, there is an oil rupturing or it will taint the taste of the
gland. meat.

3. With the carcass lying on its back,

3. For easily pulling out the internal
make a cut across the vent. Tear the organs.
carcass open.
4. Ready for packaging.
4. Put your hand inside, grab the
internal organs, and slowly work into
5. For better packaging.
the esophagus. Pull all the organs
out. Cut the vent off completely. 6. These can be sold or used for stock.
5. Tie the legs together.

6. Clean the neck, intestines, liver,

heart and gizzard.

3RD STEP – IMITATION:

Trainees will practice the proper way of slaughtering a chicken.

4TH STEP – ASSESSMENT:

The trainees undergone the assessment in Organic Agriculture Production NC II.