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that was awesome responce! I have learned...the older the bird, the longer the "cure"...4 days in the fridge, espically soaking in buttermilk, makes it tender as anything!!

Morning all, I used a butter knife. I bent the top 1/2 in or so and put a couple notches in the other side with the bench grinder...works really well!!!

Morning all! The second bird I did, and didn't scald it too much , was easy to pluck. I have to admit the gutting was definatly the trickiest part! It is cool the first couple times to see the "goings on" inside a bird, but my hands barely fit in there and I never seem to get all the lungs out...

Hey yall, Just my 2 cents here. I had a TX Agriculture field guy out to do our typhoid testing..great guy with 30 yrs + of information. We got to talking about culling and he asked me if we eat the liver, heart, back and or neck...I said back, but only because it roasts with the bird He...

You, sir, are AMAZING!!! Thank you so much for the post and pics!! I just finished my second "chicken dinner" in around 2 months... I got it way better the second time...we have skin and all on this one:celebrate don't know how I missed the dunking in cold water the first time... Thank you...