I had to cull my barred rock cockerl. he started to crow and in the town i live in we are not allowed to have roosters. So after fighting with myself I culled him this moning. It went well, I think for my first. But not a lot of blood? I had him hang to drain for an hour. Maybe not long enough? I did the hot water, forgot the cold water, and pluck by hand. Not much meat, I guess he's to young. The skin is very tough, what makes it that way. He was 13wks old. I process him and now he is in the fridge, waiting to go in the frezzer. For some reason I feel calm about the whole thing. Is this normal?