Wondering how much freezer space meat chickens require? Learn practical storage tips for freezing, canning, and dehydrating chicken, plus smart ways to reduce waste and maximize space after processing your birds.
Learn the most effective methods for removing feathers from poultry, including dry plucking, wet scalding, skinning, and waxing. Each technique offers unique advantages depending on your equipment, time, and desired results—helping you choose the best approach for your processing setup.
Raising ducks for meat is a rewarding way to provide your family with flavorful, nutritious protein while enjoying the benefits these hardy birds bring to the homestead. From their excellent foraging and pest control abilities to the rich taste of Pekin duck and versatile duck fat, meat ducks are both practical and enjoyable to raise. With the right feed and a little extra care during processing, they can be a valuable addition to any small farm or backyard flock.
Thinking about adding turkeys to your flock? Learn the key differences between Broad-Breasted and Heritage turkeys—including size, growth rate, reproduction, meat quality, and sustainability—to choose the best fit for your goals.
Choosing the right poultry plucker depends on your scale and budget. Large barrel pluckers handle up to 4 chickens or 1 turkey and are ideal for high-volume processing. Medium drum-style pluckers fit 1–2 chickens and are a good mid-range option. For small backyard setups, a drill attachment plucker is affordable but messy and less consistent. DIY options include using a turkey fryer as a scalder or converting an old washer into a plucker.
