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Flexibility is key. And on circumstance is just how much room is available in the refrigerator or freezer. Some folks do mass processing, 20, 30 at a time. I just don't have the space to store them cold.

I process what I need for Sunday supper, and a couple more. Any injured or hostile, any looking like they are developing leg or heart problems, any not needed. If they are young, they are broilers, or single serve "cornish hens." Some healthy Cornish Cross will make it to 15 pounds...

I generally butcher every other Thursday morning, so Sunday Dinner has time to rest and let rigor pass. Anyone looking a bit off, or irritating me is dealt with quickly. Dealing with a few is easier on these old hands then saving them up and doing huge numbers in one day. The butcher...