Last of our surplus roos are tucked into the freezer. Total of 5 Delawares, 2 Speckled Sussex - tough to slaughter such gorgeous birds - and one each New Hampshire and Buff Orp. The Dels made the best-looking carcasses: a little shorter and wider in the breast, not quite so leggy. At just about 18 weeks, the carcasses (minus neck, tail, and giblets) weighed about 4.2 to 4.5 pounds going into the freezer, except one bird that was 5 lbs even. Sussexes were a little smaller, one was less than 4 lbs, and much narrower - in fact gutting was a real chore because they are very narrow in the hips as well as the breast. Roasted one Del to share with the neighbors, who not only had to put up with the racket but looked after the flocks while we were gone. (Best neighbors in the whole world!) It was delicious, even though we overcooked it a little. Have LOTS of stock-makings now: gizzards, hearts, feet, necks, and the backs of 5 that were parted out. It was a chore and we definitely will do some things differently next time. A plucker would sure help, and I definitely need to get faster at gutting. I hate spilling intestinal goo inside a carcass, so I went real slow cutting around the vent before pulling the innards out; and with these narrow-hipped birds, that wasn't easy. Also cutting/pulling the crop loose was slow work; and getting the lungs out was really frustrating. Any tips to make evisceration faster?