Ours hang long enough for the blood to drip and for us to get ready for plucking. Plucking itself can take 20 minutes, then 5 for gutting (I am getting quicker though). Oh how we wish for a plucking machine.
I've been looking at stuff and might give skinning a go? I won't be roasting them so the quick butchering will suit. Ah well, there's 2 more chooks that might be roosters.
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