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Well I just processed one old hen two roosters and two ducks. It was so easy! I have them in a cooler with brine soaking now. I just made a traffic cone into a kill cone and cut their throats. Didn't have to worry about swinging hard enough or God forbid missing and hitting them somewhere else...

I have one that's already crowing. He started crowing ridiculously early though :eek: Thanks for the info so far. I was thinking once they are butchered, cleaned and brined for a few days I would season them, vaccum seal and freeze. How do yall normally store them?

I have a bunch of young roosters, about 2 months maybe. They are barnyard mix, the father is either a orpington jersey giant mix or a naked neck. I've tried selling them but it's hard to get rid of a rooster around here. It seems ridiculous to just dispatch them all for no reason so I figured...