Between loosing half our initial flock to cocci/enteritis and deciding to let the remainder grow a bit bigger and being busy on other farm stuff the processing the meat birds got put off and at 12 weeks some off the roos were up in the 16-19lb range with some dressing out to 13 lb. Chickens completly filled two 55 gal plastic overpack drums that were used for chilling. Took about 7-8 hours with set up, clean up and an hour for lunch. Mobile chicken processor guy would have had it done in half the time I know and after spending a day processing chickens in the rain his cost $3.50 a per bird is a bargin. Seeing freezers and fridges stuffed is rewarding though. Any thought on good technique for pulling the livers out and separating the galblader? I found I mushed up a few livers digging things out and made a mess of a couple gallbladers. Other observation was with processing the bigger birds making up some XL cones would have been a good idea. As the birds did not fit in regular cones I hung them by their feet like turkeys. Though as a result had quite a number of broken wings, amazing just the final flapping would bust a wing right out through the skin even though there was nothing hit.