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Thank you all for your replies. We did two about 2 weeks ago, one cut down the back, made it pretty easy to eviscerate, the other kind of traditional, but cut out more to make more room to pull out innards, making it faster. Bottom line, making it faster made for better birds - there was not the...

@aart it's amazing to see those zillions of videos where the just DO it and it ALL comes out in one fell swoop. Not for me, it's a mess, I ruin perfectly beautiful livers, lungs are mush... while my bird gets older and older on the table before I can put it on chill. Now you tell me the older...

Would love to see your report @Mosey2003 - especially if you do it different ways.

Thanks @lomine - I love all the comments about how to cut up, but my initial question was how to make it easier to eviscerate, as that is the hardest thing for me to do when keeping the chicken whole. I had this happy idea of cutting the chicken up/open before eviscerating, but wasn't sure if it...

@trudyg - I thought it would be easier to cut up the front, my friend & helper thinks she would rather go up the back (she spatchcocks a whole chicken for roasting so she knows how to go up the back). I'm wanting to do this only to make it easier to get the innards out. These are older birds, so...

@Ridgerunner - what brand Poultry Shears? My 10 year old Wusthof pair spring broke - got a new pair and the spring broke within a year. (Promise we were not abusing them!) They are the sharpest, best all 'round, but I'm afraid they aren't made in Germany anymore and not sure I want to buy yet...

About to take some to the freezer. Most all the posts of butchering are leaving a whole carcass. My most difficult / time consuming / frustrating thing is getting the insides out. What if I just cut directly up the breast bone or back bone (to one side of the keel or spine), to eviscerate...