Today I butchered the four roosters I was given and was my first time processing a chicken. All went smoothly but did not get much meat, knew that going in because they were not meat birds. I was going to make my own killing cone but time constraints and work didn't give me the opportunity so I purchased a safety cone and used that. The modified cone worked very well. Pictures of the process so blood is visible.
Placed the chicken upside down in the cone and pulled the head through. Just above the jaw bone made a cut and held the head sideways to let the blood drain.
I didn't pluck these birds because they were small so I just skinned the birds to save some time. Don't have pictures of the gutting or skinning because I was by myself and hands were bloody.
Finished out bird.
I cut them down and go 12 oz of breast meat and 2 lbs. 10 oz. of leg and thigh pieces. Not a great amount of meat from 4 birds.