Slaughter: Evisceration: I know most people do this early in the morning, but things didn't go according to plan. So I ended up slaughtering in the evening, instead. It was fine, as DH is out of town, and except for the laughter and bleeding out, I was working in the kitchen anyway. Plucking took forever, as usual, but the actual slaughter was much easier. So was the evisceration. I don't have any cones, so I hung the roosters upside down with a loop around their feet, pulled the head down firmly to find the bare spots just under the earlobes on each side, sliced each side, and let them bleed out. I believe that they are dead very quickly this way, because the blood loss is so fast. Without blood to the brain, which means no oxygen to the brain, I doubt they are aware for more than a minute, at most. They do flap, but since they are hanging with nothing to bang into, they don't get bruised or break wings or anything. They flapped a lot less than roos I've slaughtered before, so I think they bled out a lot faster this way. I used a scalpel, so it was nice and sharp, but I think next time I'll just use a very sharp knife. The longer blade to draw across would make it easier to get a deep cut, quickly. Once they were bled out pretty well, I pithed them, to relax the bodies and loosen the feathers. I can't say it really did anything, it's quite possible I didn't hit the right spot. I let them hang a little longer while I went and fed and watered chickens and pigs, then brought them in to scald and clean. I had put my biggest pot on the stove to heat while I went to feed, but it still wasn't hot enough when I was ready, so I had to turn up the heat and wait a bit. I used another BYC members advice on scalding, which is to dunk and swish, and pull one wing or tail feather to see if the bird's ready. When the feather slides out easily, the bird's ready. I had to do one of each, because my pot's not quite big enough, so I have to dunk and swish one way, then flip the bird around and do the other end. It's easier to dunk tail-end first, because it's easier to hold hot bare legs, (they cool quicker), than a hot, sodden neck. I had moved the pot from the stove to the sink, so when it sloshed over the water would just go down the drain. I put a tea kettle on the stove to heat more water to add as the water cooled/got sloshed out. I don't have proper plucker built yet, so the most time consuming part is plucking. (Yes, I already know I could skin them, and waste all that tasty skin, and throw away the wings, which are my favorite part, but I'm not going to. I like the skin and the wings.) So once I got the plucking done, I was ready for Salatin's easy evisceration method. Joel S. guts in about 30 seconds., that's just gutting, saving heart and liver, (He throws away the gizzards. I do not.) not removing the lungs or neck. The birds get passed down the line and somebody else does that part. But, as I was alone and not passing the bird along to anybody, I followed his method, and it took me about 2 minutes to do what he does in 30 seconds. Then I took a couple more minutes to cut off the neck, clean the gizzard, and remove the lungs. I let the birds soak in cold water while I cleaned up my mess in the kitchen, drained and bagged them, and they are now in the fridge resting for a couple of days before I put them in the freezer. The actual gutting-to-soaking part took me 15 minutes for 3 birds. 5 minutes per bird, much better than my previous experiences. Once I get a proper plucker, processing will be MUCH easier and faster. I'm so glad I took the time to watch this videos, with my slow dial-up.