Just butchered my 1st chicken today. Been raising them for 8 years and this is the 1st. It was a meatie. After I soaked it and plucked it, I cut the head off then separated the wind pipe and cut, then cut the neck off. I then cut from the area where the ribs meet the breastbone around to the other side like it shows in that picture instruction at the top of the meat page. A bunch of fluid came out, had a light yellow color to it. Is that water from the dunking or did I hit the bladder or is it just some fluid? My other question is that I couldn't get the feathers out at the end of the drumstick where the foot attaches. Is that because it didn't soak long enough, too hot, too cold, typical. My meaties are slowly getting heart problems. They start out being lethargic, then just die. I posted another thread about that. So I'm paying attention to who is lethargic and separating them in the morning. Then I'll butcher them when I get home after work. Lost 5 altogether and didn't butcher them. The processor can't do them till Dec 4th. I might just do them all myself. Save 2.50 per bird and a long drive.