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Awesome insight and guidance!!! Thank you so much for sharing your wisdom and experience! Ten minutes from slaughter to chilling? That's amazing! I will have to work on getting faster. So you use a chicken shackle, hang the bird from its feet, and pull the viscera out the top of the bird...

Thank you!!! Always aiming to improve. :)

Yea, my idea of plucking quickly and his idea of plucking quickly were NOT at ALL the same, LOL. But he's the only family member interested in being involved in the process, so I wasn't about to tell him no... When I did it myself it took me half the time and there was a lot less talking...

I haven't parted any yet - I've been plucking them so I could roast them in the oven as a whole bird. Today I skinned one, and I will try and part out that one. I'm having trouble either sharpening my knives or keeping them sharp - they're not working like expected, so I've put off parting...

I was thinking folding table, but that cart has promise. Thanks for the suggestion.

@NatJ and @Geena Thank you both so much for your insight and advice!!! I greatly appreciate it!!! I feel much more confident with my processing technique now, and have some good ideas for a few changes. As a side note, I didn't have time to set up the scalder this morning, and had to process...

I'm new to meat bird processing, and to processing of any animal. I've processed three Cornish Cross chickens, and have 20 to go. They are 6 weeks old, so now is the time. I have a number of questions and I was hoping you guys could take a look at my procedure and see if you have any thoughts...