Personally I would stick to processing them in smaller batches.
1 you get guts out quicker and they cool faster
2 you never know what comes down the pike and you have to stop processing.
I know this is old , but I thought i’d link this
https://backyardpoultry.iamcountryside.com/chickens-101/cornish-cross-chicken/
https://www.myerspoultry.com/Product-Red-Cornish
Also I eat a lot of pheasant and ducks.
I never hang a pheasant. Pheasant I put up parted out , day killed. I will hang ducks if temperatures are right. But never with the guts in.
Reality is mean....
You’re actually wrong. I do have empathy for you. It’s the same empathy I feel for parents with mentally Ill children that can’t accept the science of xx and xy.
My empathy dissolves with parents that pander to their children’s delusions.
Delusions I will not placate to...