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Now we come to the really exciting part of butchering a chicken, or at least the start of it. Before you can reach into the chicken’s body cavity and pull out its insides, you need to cut an opening at the back end. My approach to this is to cut a small opening with the knife, then reach into...

The last time I processed my big year and a half old rooster, I tried using a killing cone made from a gallon milk jug. I cut off the bottom and stuck it's head thru the pour hold and it worked fine. I have two cockerels I'm going to process this weekend (sons of the above mentioned roo) and I...

Well, I did it. This thread helped. Took me over 4 hours to do 2 roosters. The actual killing wasn't too bad, but couldn't find the jugular vein. I managed to cut a big enough hole in the skin that I thought I should be able to find it (might have on the first one - he died fairly quickly)...