Over the weekend we butchered 3 of the 8 roosters we have been rearing for meat.
I have to say that it was not as smooth sailing as it has been in the past and I am glad there were only 3 to do. I am not sure why I felt weird about it but I did, my chicken butchering mojo was off.
The last lot of chickens we butchered were a specific meat breed and had been sexed so they were all females. As I discovered today female chickens are much easier to deal with when it comes to plucking and gutting.
The large tail feathers and well developed wing feathers were a bugger to deal with and additional dunking in the hot water did not seem to help at all.
Then when it came to gutting them I discovered that their body shape, with a much smaller opening between the end of their breast bone and tail, made it a lot trickier. It was really tricky trying to get the insides out easily.
In the end these 3 ended up skinned and split into portions as it was easier but I would love to know if anyone has any tips or tricks for butchering roosters. Or have you encountered the same isues?