Last week I processed a chicken for the first time! I have (had) six RIR roosters who are all for meat. I did the first one last week and it was pretty much a disaster. I did end up with a pretty tasty bird, so all's well that ends well, but it was quite an ordeal to get this thing on the table. I thought I would I post my experience here, and see if anyone can give me some pointers to make it go smoother the next time (probably tomorrow). From start to finish it took me about three hours. No joke. The plucking alone took close to an hour. Anyway, my plan was to break the neck then hang it upside down and cut the throat to let it bleed out. Well, I followed the instructions in Story's guide, but the neck just would not break. I wanted to get is suffering over with so I laid his neck on the table and tried to cut his jugular. I made the cut and held him over my bucket, but I could tell he was not bleeding out properly. While I was thinking of what to do next, he suddenly fluttered like mad and hopped out of my grasp and ran off into the yard with his half broken, bleeding neck. He didn't get far though. I grabbed him by the legs and brought back to the table and made another cut. This time the blood poured out. I really wanted to kill it quickly so I felt bad for it. After bleeding out for a couple minutes I could see that he was finally dead. Since I was plucking right after killing him, I didn't dunk him in scolding water. I had no problem getting the body feathers out, but the wings were almost impossible. I don't even know how long I struggled with the wings. I cut the head off, then it was tune to separate the crop and wind pipe from the neck. I cut the skin away, but I did not see any wind pipe or crop, just a neck. I may have accidentally cut the wind pipe (and crop) when I was trying to kill the rooster. So I just cut the neck off. I tired to loosen the guts then from the front, but I didn't feel much. Then I went cut out the vent and draw the guts. I looked at three different tutorials, but none of the pictures looked like exactly what I saw in front of me, so I was still unsure of what I was supposed to be cutting. I took my time with it, and I believe I eventually made the proper cut, but the guts were not coming out at all. Eventually I realized that I did not cut the neck off far enough back, so when I tried to loosen all the guts from the front, I basically didn't do anything. I then slowly worked the guts out from the front and the back and eventually got them all out. I ripped open the liver itself, but thankfully not the bile duct. Finally I washed it up and put it in the fridge. After I cut the neck off, it still seemed to be bleeding a bit from the top. Does that mean I did not bleed it out properly? As I said, it cooked up pretty well. The breast meat was very good, but I am not sure it was cooked quite the whole way through. The thighs seemed a bit bloody. Again, does that mean I did not bleed it out enough? Also the cavity looked pretty red, and like there was traces of guts in there. Do you think it was just not cleaned well enough? All I did to clean the cavity was run some warm water down it, and lightly scrub it with my rubber gloved hands. Thanks in advance for any advice and pointers!