so after months of excuse making i finally got round to slaughtering my first two chickens. both 11 months old free range red sex links. i had a 'professional' come round to teach me how to do it (a friend from work whos done it a million times before) she made it look so easy! why was i ever so scared to do it i dont know, anyhow..both chickens were a little on the scrawny side (not a lot of meat) but when we cut them open they were very fatty inside. what would cause this? im not sure what theyve been fed since birth as i only picked these two up 2 weeks ago, but ive been feeding them layer pellets and scrath alongside their freeranging.... i have another 4 i wish to slaughter but would like to increase the meat percentage first and lower the fat...whats the best way to do this?