Are they hard to clean after they've been used? Do you just use bleach and water or what?
We have been skinning our chickens up until now because the plucking is soooooo time-consuming and such a big pain in the neck. We've only processed about half a dozen birds so far and have decided that the rest are going to wait on-deck for an extra week or so until the plucker gets here. Right now, we have 6 more roosters that we have to process, and these are all old so they're all going to be for soups and stews and low-and-slow roasts.
So far, we only have processed the extra roosters that have hatched out in our yard and in Gryeyes'/Linda's yard, but we want to start raising & processing better meat birds. I really don't want to do the cornish crosses but am thinking we might do the full cornishes... the white laced reds are really pretty! Ideal has buff cornishes, white laced reds, and of course, the dark cornishes. We were thinking we might order a buncha little roos and go from there. Roos are cheap.