U_Stormcrow
Crossing the Road
Processed my first 8 days ago. Wrote about it here.
A SHARP knife is my only recommend. Not Sharp, or merely sharp, but SHARP. Its a courtesy, respect for the bird, and will make your life 200% easier when it comes to butchering after you have dispatched the bird.
Like @Compost King, all the guts in one scoop, carefully separate the bits I want (heart, liver, gizzard) from the rest, then a final cut to remove the whole internal mess from the carcass of the bird.
OK, I was mistaken. I have a second recommend. To the extent you can, get your processing set up ready, laid out, and tested with a dry run before you get started. I had an outdoor propane cooker for heating water and a BIG pot (5 gal), a hanging scale for measuring (and also to position the bird for draining), a plastic bucket for blood, feathers, guts (with a little water at the bottom so the blood would be easier to clean later), and a folding plastic table as work surface, with cutting boards, baggies for storage, knife, poultry sheers, sanitizing wipes - and a hose with a thumb switch for rinsing up and rinsing things down.
You don't want to be half way thru butchering the bird, then realize you left the bags inside for storing bits, or that you don't have enough surface area to work.
A SHARP knife is my only recommend. Not Sharp, or merely sharp, but SHARP. Its a courtesy, respect for the bird, and will make your life 200% easier when it comes to butchering after you have dispatched the bird.
Like @Compost King, all the guts in one scoop, carefully separate the bits I want (heart, liver, gizzard) from the rest, then a final cut to remove the whole internal mess from the carcass of the bird.
OK, I was mistaken. I have a second recommend. To the extent you can, get your processing set up ready, laid out, and tested with a dry run before you get started. I had an outdoor propane cooker for heating water and a BIG pot (5 gal), a hanging scale for measuring (and also to position the bird for draining), a plastic bucket for blood, feathers, guts (with a little water at the bottom so the blood would be easier to clean later), and a folding plastic table as work surface, with cutting boards, baggies for storage, knife, poultry sheers, sanitizing wipes - and a hose with a thumb switch for rinsing up and rinsing things down.
You don't want to be half way thru butchering the bird, then realize you left the bags inside for storing bits, or that you don't have enough surface area to work.