Chicken Slaughtering 102

I still do not know if the chicken or the egg came first, but I do know that I took my classes out of order. You slaughter the chicken before you slaughter the sheep. There is a lot less blood, guts, and work involved. It is only a three hour process versus about a seven hour process. The Basotho’s head would probably explode if they saw how CHEAP and ACCESSIBLE chicken was in the states.

Step 1: Catch the chicken. This part is actually more difficult than catching the sheep. Step 2: Slit the neck and let the blood drain out. Completely sever the head.

Step 3: Boil water and let the chicken sit in there for about 2 minutes to loosen up the feathers.
Step 4: Pluck the feathers (what a pain).

Step 5: Turn on the gas stove (remember light the match, then turn on the gas). Hold the chicken above the gas to burn off all the remaining tiny feathers (or your arm hair). 

Step 6: Cut the chicken open and clean each part individually. When the part is clean add to the cooking pan. Everything is cooked together except the intestines.

Step 7: Add the intestines to their own pan for more thorough cooking. Remember, nothing is wasted.

Step 8: Cook in boiling oil AND salt till golden brown.

In America we fight over the leg, here the head is where it’s at. Diversity is a wonderful thing!