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Good for you! My first couple of times, I had some slower-than-I-wanted kills. My friend Tom was supportive. He asked, "Well, are they dead, and can you cook and eat them?" I said "yes", he said, "Then you succeeded!"
Don't worry about the oil sacks, (you do mean the oil glands on the tails, right?) It won't hurt a thing. It won't hurt anything even if you forget to take it off, I often have. It has an unpleasant texture, kind off waxy, if you bite into it, but very little taste. Contrary to popular belief, it will not affect the taste, or taint the meat in any way. The lungs are no big deal either. Commercially prepared chickens often have a bit of the lung left behind. Other than the gall bladder and the contents of the intestines, nothing else will really spoil the meat, and those, only what it touches. If you get bile (the green fluid) on a piece, just rinse, and trim off the green bit, it'll be fine. If you get poo on anything, rinse well, (right away) and maybe rinse that one in some water with apple cider vinegar in it. It'll be fine.
Some of them have some huge cajones, it's true. It amazes me, sometimes.
I have trouble finding the spot with no feathers, many of mine are bearded, and there doesn't appear to be a bare spot. I think some slice through the earlobe, I'm not sure. I go just by the jawline, and if there are feathers, I carefully part the feathers with the knife, to get the edge of the blade against bare skin, before I slice. It works pretty well. I just can't saw through feathers.
You're past the hardest part, congratulations! Next time will be easier, before you know it, you'll be a pro!