I have 5 chicks separated and ready to go. Two are 7 weeks old and the other three are 6 weeks old, all Buff Orpingtons. I have tools, I have an operating table and I've plucked the sides of two and I cannot for the life of me figure out where to cut.
I've been looking at Chicken anatomy drawings, read through the first 115 pages of this thread (it's a long one!), looked at pictures and feel like I'm feeling the ribs but they seem so close together, almost as if there is barely a gap for the scalpel. I found the valley reference between the thigh and ribs but I can't identify any other valleys no matter how I stretch the skin.
I started making the incision on one and could only get a very short distance, it felt like I was hitting or trying to cut through something crunchy - not bone but maybe that (lookout - technical term) white sheet membrane-ish material found in the cavity of a whole roasted chicken.
Am I perhaps cutting too low? In the completely wrong area? Help!