Now we know where the idea of a rubber chicken came from. Head and neck are cut off with the pruning clippers as close as possible to the base of the neck / start of the body cavity.
The finished carcass, aging in the fridge. The meat should age at minimum 24 hours, at max 7 days. We like to aim for 2-3 days.
Testicles (often one will be blue, I haven't figured out why)
Legs are removed at the joints. I make a small cut, break the leg, then cut around the joint. This should leave the legs smooth at the ends rather than jagged. A slice horizontally, then a pull open, and the body cavity is exposed. Reach up to the neck and begin pulling out guts, careful not to rip anything open. Save the parts you will eat or feed to your critters. Don't forget to cut the oil gland out of the tail or cut the tail completely off.
Now we know where the idea of a rubber chicken came from. Head and neck are cut off with the pruning clippers as close as possible to the base of the neck / start of the body cavity.
Cleaning the feet is a neat thing to know how to do. If you're ever going to cook with chicken feet (to add collagen to soups or deep fry them or whatnot), it's an essential step.
More plucking, more patience. Notice the Harvey Ussery book in the background.
The first attempt at a killing cone was with a dog food bag. This didn't work so well as I had one rooster flop backwards out of this and one slip forward through the hole and into the bucket.
my sunwolf

Now we know where the idea of a rubber chicken came from. Head and neck are cut off with the pruning clippers as close as possible to the base of the neck / start of the body cavity.

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