Same for me by myself with quail…..and that’s skinning vs plucker
part of the reason I don’t do quail anymore for “sustainability” as other meats (meat chickens, rabbits, etc) have much higher yield for similar processing time. If ours weren’t free range pasture-raised, and I get better with a knife…...we could probably shave off a couple minutes per chicken. I’m more skilled with a scalpel in smaller, confined spaces 
I would do chickens and rabbits and what not but quail is really the only thing I can sustainably raise for meat in a apartment I am totally planning on it later in life but right now it’s only quail. It took me about 10 minutes each per bird to skin and gut after I got myself to cut their heads off. I know I will get better in time as it was my first two birds.Same for me by myself with quail…..and that’s skinning vs plucker
Yes, it’s difficult to raise other meats in a small space. And you will get better with practice making it even easier and more efficient once you move on to other meats!
Yessssssss Maaaaammmm
I butchered both Roos and hens because I was supposed to sell them to someone but they never got back to me and then no one else wanted them and I have chicks hatching this week so I needed the brooder.
https://www.backyardchickens.com/threads/name-these-guts.1594814/Oh my.. that looks like a science experiment.
