I remember doing the same thing but mine was a video that I watched over and over and even played it while I was butchering. Stopped and replayed parts while I was at it! Wish I could remember where I found it. I would love to re-watch it again for a refresher to see if I am forgetting anything. It always seems to take me between 30 minutes to an hour to process a bird. Usually closer to the 45 minute mark.
@Morrigan
Nice job @karenerwin ! Looks scrumptious!!!
They look very healthy. That is why I used to let mine go to 10 or 12 weeks, They were still growing and chickening! By 12 weeks they were mostly sitting by the feeder and were just right for a roast. Better than turkey, you might think of giving a couple a reprieve from tomorrow's events for 2-3 weeks!
I still have 7 left of this batch. Perhaps I will let 1 or 2 go long for thanksgiving birds.
All the birds I did today were about 5 lbs dressed. I also have another batch shipping 8/31
I like to let some of them go long as well. Partly, it's because I am the worst procrastinator when it comes to butchering day. But, having some big roasters is fun. Also, since we make our own chicken sausage, it's a lot easier to strip meat from a few large birds. This year, since we didn't do the CX, it's taken us some time to round up 20 lbs of chicken meat for sausage using assorted old hens and heritage cockerels.
Once you get used to raising your own birds, it's hard to think about supermarket chickens again, isn't it?I still have 7 left of this batch. Perhaps I will let 1 or 2 go long for thanksgiving birds.
