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I didn't even go so far as cutting the ribs, I just sliced up the side flesh to them, and it was easier than normal. It was 35 degrees, I was in a BIG hurry! Hahaha

I did finally do those last four hens last night. I was in a big hurry, so didn't manage to try pithing like I was going to (from another thread) but I DID slice them up each side of the breast and it did really help with getting them cleaned out faster. And it was quite simple to run the...

Yep! Unless I simply don't have time and I'm gonna chuck them in the barn fridge, I always piece them out. My family just doesn't care for roast chicken, so there's no point in me leaving them whole, especially since I usually skin them anyway. This way I can just grab a bag and chuck it in a...

I haven't managed to finish culling my last four yet either to try, sorry. I still think cutting each side and splitting wide open should be easiest, rather then just along the spine like spatchcocking. Tonight is going to storm like crazy, maybe I'll do some tomorrow. I will report back when...

Right. I've tried that, and I have a monster of a time getting it out. I've also tried cutting through, like people say they do, and that doesn't go well either.

For some reason I just have the damndest time getting the breastbone out or cutting through it. I must be doing something wrong, but I can't figure out what.

I would not try to cut up the front with shears, absolutely not. That keel bone is hefty. You could cut along the backbone like you would if you were going to spatchcock, I've done that before (on a dressed bird, to cook). What I'm going to try on the next few I do is to cut along the ribs...

I wish it had dawned on me to cut them in half when I did 4 old hens last Sunday. It would be much easier to cut up through the ribs on each side and then pop the bird apart.