I just finished butchering my four Cornish x and am having some issues. I looked over the post by frugal and it was very helpful. There are still some things I can't get right. First it takes me quite awhile to process each one, I did get faster with each one though. I butchered my first one at 8 weeks, these last four I did were 10 weeks. I prefer doing it at 8 wks, much easier to hold. So here are my issues I can't seem to figure out: 1. I can't seem to get the scalding temperature right, I've done 145 to 150F but the feathers are hard to get out, so I tried warmer and kind of cooked the skin so it tore. 2. When I try to get the guts out I always tear up the liver, I can't seem to get it out whole. Also when I do get it out I try to remove the gall bladder from the liver and it always busts. How do I separate the gall bladder from the liver so I can use the whole liver? 3. We decapitate ours, I hold while my husband chops the head off. My problem is when the body starts to flop it's hard to keep a hold of, the first one got away from me and spurted blood on my hubby's legs. Is there an easier way to keep hold of them, they are stronger than I expected? If you can give me some advice I WOULD TRULY APPRECIATE IT. Thanks!
