First, you hold it, pet it, and keep it calm. Next, you grab it by the feet, turn it upside down, and grab its wings by the armpits. Third, you put both hands far up its neck close to the breastbone and twist quickly, hard, in opposite directions. Afterwards, you keep twisting until its head pops off. You hold it by the feet as the blood drips out and hope that it doesn’t stain your toenails.
Once the blood has drained enough, you fill a large plastic tub a quarter full of boiling water. You dip the chicken. You pull the chicken out and rip out its feathers. If this becomes too hard, you dip the chicken again. Be careful not to dunk it for too long or the skin will cook. Make sure all the spiky things come off. Rinse and repeat until all of the chicken has been plucked. Then, peel the thin outer layer of skin off the feet.
Cut right underneath the crop sideways to expose the gut. Rip all the guts out. Stick your hand far up in there. Save the guts; they will be cooked with the chicken feet to make menudo, a soup. The nice Mayan lady will prepare the guts. Follow her instructions on how to quarter the chicken by breast, leg, thigh, etc. Wash, take off the fat, and stick in a bowl.
Then Patrick shall cook it. (Patrick grills a mean chicken). ¡Buen provecho!
*Happy birthday Greg!*
