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- #11,431
Welcome to BYC!
Try the Illinois discussion thread, someone there may be help you with the hens.
https://www.backyardchickens.com/t/37/illinois
What do OT's think about just feeling the keel bone, see if it is hard and sharp or if the area is covered with fat, blunting the feel of the bone?
I've butchered many a chicken but never found fat on the keel bone. The only thing that blunts the feel of a keel bone is good muscling on the breast. I think I win the teddy bear at the fair for having processed the fattest chicken in the world and even she didn't have fat on her keel.

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