We have a more permanent setup since we do hundreds of birds each month. I think the most important things are a table that is at a comfortable height, sharp knives, cones that are the right size for the birds you are doing (we use metal cones when we do the cutting and then move them to traffic cones to continue to drain while others are put in the metal cones), and a scalpel for cutting throats if that is the method you choose. We got some decent knives from a kitchen supply store (along with a good quality electric sharpener), metal cones from the company that made our plucker (EZ Plucker), and our feed store orders scalpels for us. We built a whizbang scalder, and it works really well, but we are looking to purchase a more automated one given the number of birds we do at a time. We get our bags from Uline.
Edited by PotterWatch - 12/13/11 at 12:05pm
I've never had an issue getting lungs out without a scraper. When we do really small birds for a restaurant (only 2lbs dressed), it's a little harder to get the lungs since the cavity is so small, but in the big birds, they are very easy to get.