This weekend we butchered four cockerels as a test run for a batch of broilers. Three of the birds bled out just fine but one didn't drip as much. We thought it just may have had less blood, but when we ate the chicken (yum!) there was blood in a few pieces. What causes incomplete bleeding out? (Or, what is necessary for complete bleeding?) Here is our simple setup. It's a pair of sawhorses supporting a plywood counter with a stainless steel sink set in the middle. Two 2x4s mounted vertically behind the sink hold the cones, with plastic directing the drainage to the sink. We put a sheet of plastic on the counter before setting the sink in so we could pull up and burn the plastic afterward. The small table on the right held the scalding pot, our pressure canner base--water heated over a campfire. The two plastic tubs had ice water for dunking and ice for holding birds between steps. Three of us worked comfortably at the counter. Next time we'll attach the hose to the faucet area and add our third cone to the back of one of the 2x4s.