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Quote: Well said AL! You hit the nail on the head perfectly, I think...

Quote: 4.4 seconds! Hey AL, it sounds like you've still got room for improvement! As to my doubting the 5 minute claim, I apologize--I stand corrected. I guess slaughtering, despite being honorable work, is just the kind of job people don't want to spend a lot of time on, eh...

Quote: I get where you're coming from, al, but I have to say that all the reading and research in the world doesn't necessarily prepare a first-time slaughterer for the process. It can all seem pretty abstract and it can be difficult to remember details (many of which are unnecessarily...

Quote: You can cut the heads of with a REALLY SHARP knife. I did that for a while, and never had a mishap. This way you know it's dead "instantly" because you sever the spinal cord, but it's requires less perfect hand-eye coordination than the hatchet. Just make sure the knife is really sharp...

Quote: Sometimes I have a hard time with older birds. Young ones' feet are easy. The water has to be really hot too, I find. I just do the best I can... but maybe some old timer has a secret technique to make it easier??

I normally only do two at time now. But the methods I generally use are very thorough and careful, and like the proverbial Indians and the buffalo, I save just about every usable part of the birds (organs, feet, head, neck) so the extra cleaning of those parts takes a little bit more time. IMO...