lock up the dogs!
This is our crude little chicken neck holder. 2 Nails to hold the head and we just use a hatchet to separate the head from the body.
Push some breast feathers aside and make a slice into the skin.
Push the legs back and they will kinda "crack" and then they are easy to cut off at the hip joint.
14 chicken parts to make some good soup.
I did fry up some of the breasts that night and they were a little chewy, but good healthy eating.
It took us 2 hours to set up, butcher and clean up for 15 chickens. We didn't eat one of the hens.
It's nice not to waste too much but we didn't want to be bothered with gutting, etc for such old birds. If we were starving, well, that would be different.
Hopes this helps a little. It's pretty basic when you're not actually gutting a chicken. Doing this in the fall, or a nice -1C January day is nice because there are no flies :)
UPDATE: We have since tried the salt water brine recipe for an old rooster. The skin was tough, but I soaked the rooster in a salt water brine for 2 days in the fridge. Cooked it in a crock pot and it fell off the bone and was the best chicken we had eaten! Girls are now asking for it more. I did add some soy sauce and brown sugar to my brine, and there are MANY recipes on line for it. Best would be to make up some brine, put your chicken in a heavy duty ziploc bag, pour in brine, then put the chicken in a container or your empty fridge crisper drawer. YUMM