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This Market Strategy Will Enable You To Brood And Sell Your Chicken Any Time Of The Year.

Nigeria Student Forum / General Discussion / This Market Strategy Will Enable You To Brood And Sell Your Chicken Any Time Of The Year.

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Sani Ibrahim
Abubakar Tafawa Balewa,University
Agricultural economics and extension
100Level, Nigeria.
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When starting
broiler farming ,you don't need to start big but you can start
small and grow big .
You can be selling your broiler to people at 1week ,2 weeks or
3 weeks, this is possible because some poultry farmers may
not want to go through the risk of brooding from day old.
Paradventure, you want to brood and sell at 6 to 8 weeks and
above and you wish to continue all through the year without
stopping ,what you will do is to go out and advertise your
product to some hotel ,restaurant, schools, etc
Another strategy you can adopt, when the market demand fail
you, is to get a defeather matching or local job men that can
help you to do the defeathering. You can as well get a shop
and electric freezer that you will use in storing the chicken.
The following steps will help you in dressing a full frozen
chicken before storing in the freeze.
Step 1: Rince the chicken thourouly after defeathering, as you
wash the chicken, pull out any pin feathers that may still be
embedded in the skin.
Shake off the excess water after washing.
Step 2: Cut off the feet. Lay the chicken on its back on a large
cutting board. Use a butcher knife to apply pressure on one of
the leg joints where the top of the foot meets the bottom of
the drumstick. Press down to cut off the foot. Repeat to cut
off the other foot.
Make sure to place the knife directly in the joint, between the
two tendons, for a clean slice. You shouldn't have to slice
through bone.
Step 3: Cut off the head. Stretch the neck across the cutting
board, and use a knife to slice into the top of the neck just
below the head. Pull the head upwards and slice through the
esophagus and trachea.
Step 4: Uncover the crop, lay the chicken on its back and
stretch out the neck. Use the knife to make a horizontal slice
into the neck skin about halfway down. Make two vertical
slices from the first slice to the top of the neck. Insert your
fingers at the horizontal cut, grip the skin, and pull it off the
Use the knife to help loosen the skin as you pull it back.
Step 5: Find the crop, first identify the esophagus, a soft tube
that runs the length of the neck. Pull it up from the neck and
find the crop, a fleshy sac the chicken uses to store food,
nestled at the base of the neck near the breasts and loosen
the crop and pull it free from the chicken.
The crop is attached tightly to the body of the chicken, so
you'll have to work it free.
Take care not to break the crop open, since it is likely to
contain food the bird was in the process of digesting. If you
do break it open, just remove as much of the tissue and its
contents as possible.
If the crop is empty of food, it may be more difficult to locate.
It will be lying flat against the breast.
Step 6: Cut off the oil gland. The glad is a flap at the tail of the
bird. Use a knife to cut about half an inch up the tail, and slic
cavity. With the chicken on its back, use the knife to make a
slice right above the cloaca at the tail end of the bird. Insert
your fingers into the hole and pull it larger.
Avoid slicing into internal organs when you make the cut.
Since enlarging the hole will put pressure on the intestines,
feces might leak out. If this happens, wash the chicken right
Step 7: remove the guts, with the chicken on its back, place
one hand on the breast area of the chicken to steady it. Reach
your other hand into the cavity you created, over the top of the
internal organs. Close your hand around the guts and pull
them outward. Repeat until all the guts have been removed.
This process should be done slowly and carefully. Take extra
care not to break the gall bladder, which is a small greenish
When all the guts had been removed, find the gall bladder and
make sure it isn't broken. If it is, the chicken meat has been
contaminated by bile.
The intestine will still be attached to the chicken with the
intestinal vent. Use the knife to cut this away, making sure not
to cut open the intestine itself.
Discard the guts, or keep the gizzards and livers to use in a
Step 8: Remove the heart and lungs. The heart is located at
the center of the chicken's chest, and the lungs are attached
to its backbone. Use your fingers to gently detach the organs
and pull them out.
Wash and package your chicken and store in the freezer.
With this strategy you can decide to brood your broiler any
time of the year and make huge profit.

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