Hi, We processed our first bird this weekend. After much research on BYC and some recommended links we felt confident in the process and also committed to completing it well. Overall I think it went quite well, the bird died quickly and without fuss and we were able to pluck and butcher it following the guides. The longest part of the job for us was the gutting of the bird, partly as it was our first time while trying to follow printed out guides. However we prevailed, and where able to cut the bird into managable sized portions for the fridge and freezer. At the end of the process we sorted of wondered why we did all of it. We only need the breast, thighs and legs as we don't have enough space to store a whole bird(s) in the fridge/freezer so portions are better for us. I know people may shout that is wasteful, but given our current circumstances and experience of using the less common parts it is the best at the moment. We only have fridge/freezer space for portions at the moment rather than a whole bird. However we could have easily removed the legs and thighs without needing to go into the carcass, and after removing the oil gland and a careful cut around the vent, the breasts would have come away nicely as well. Which made me wonder why did we need to gut the bird in this case, and do people always gut the bird regardless of what portions they are using?