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Sounds like a great reason for me to get a cat again, eh?

Yes, I buy quarts. I don't recall seeing any other size but that at my regular haunts. I'll check at the bulk supply store the next time I go there for a stock up.

We must have differently sized containers, because I'm over here wondering how on earth you got a CX inside the diameter of a tiny little bleach bottle. Bantams, maybe.

I want one eventually. Right now I just use a loop of baling twine nailed to a tree. Yes, I'm asking if it's a possibility. I do know that the other people I know with CX have higher incidences of them breaking legs and wings in the plucker, which leads me to think it may also simply be an...

X2. Well, the skin was in good condition after plucking, but when I gutted the bird so much of it came loose around the cut edges that it was easier to remove it all.

Trust me, you won't regret it in the slightest. I should have gotten one years ago.

The last of my CX were butchered today. I got a new table, one with a faucet that attaches to a hose, and it is AMAZING. I cannot emphasize enough how much easier the entire process is when there is a hands-free source of running water. I finished 6 birds in about three hours, and it was a much...

3.0 lbs for the CX male, .3 lbs coturnix male. I set a new speed record for me... 20 minutes start-to-finish on the CX, including breasting it out, which I've never tried before. I only did the one male because the other escaped from his pen and took a dust bath. :sick Mmm, fresh dirt. I figured...

I decided to process the 2 CX cockerels today, along with an extra Coturnix cock. I'm looking forward to see how they compare to storebought birds. I will record live and dressed weights as well just because I am curious how it differs from DP birds.

:thumbsup

The guts practically fell out. It was amazing. Yes, a proper method of securing would've made it much easier. I think they were scalded properly—the plucker we were using was taking all the feathers off. It broke during the last few birds, hence why hand plucking had to be utilized. The wing...

:highfive: See, now those are the kinds of things I always forget to think about until I'm in the middle of everything and my hands are all bloody.

Hmm, noted. That definitely sounds like a pain in the neck, back, arms, and every other joint involved in bending over a duck for three hours straight. :lol:

I'd kill for a good teacher! I taught myself to butcher and cull birds a year or two ago from books and the Internet. I still can't do a bird in anything less than a half hour, though having appropriate tools would sure help. I've also heard of using wax for duck plucking. Ever tried that? Does...

I must not be doing it right, because it took me way longer than 10 minutes. I swore "never again" after trying it twice. :lol:

Yeah, it's tasty. Maybe I'll invest in a plucker one of these years.

I skin all my birds. I tried plucking—even when they're scalded, they're a PAIN. I don't roast them anyway, so there's no point, for my uses.

I'm looking forward to processing some birds with actual chest cavity space for once. I'm used to skinny little layer types that scrape my hands when I reach in past the pubic bones. I did some CX with a friend last year—an all around easier experience. Maybe I'll be able to do them all in a day...

They've started sitting down to rest more in the last week, but they're still fully mobile and even roosting.

Thanks! I might give them another week, then. I'm pretty impressed. They eat less than I thought they would and they're fatter yet more mobile than I imagined they'd be on free range.