"Joe" wrote in message
oups.com...
Who said anything about boiling them? Just dip them long enough for the
feathers loosen, careful not to cook anything. Just because some
snowbound french tree hugger make a 3 step process out of scrambling
brains dont make it any safer cleaner ect. Infact removing the head
completely makes the chicken bleed out faster and better.

Yeah sure Joe.... havin' a bird struggle and tension up makes for good
meat. NOT ... you dimwitted Texan city Slicker! The knife goes in the beak
and with one slice... severs the nervous system and artery... the secondary
cut into the brain is a safety to make sure nothing is emmitted to have the
bird jerk on the hanger or in the cone. When it bleeds out you have much
more tender meat.


If you ever clean more than one chicken every 5 hours get back to me.

If you ever clean even one chicken correctly... write your father. Till
then... stick to what you know... and proper butchering skills ain't it.

CM