Dressed six today and the canned them, 14 quart jars and 4 quarts of stock. Wore up both slap out and we have six more to go.

well i reckon i will get one, the wife woke up with a bug that i had last week.

how you feeling old buddy??

I've read about it, never done it. Wish you had one of them washing machine rubber door stopper pluckers or did you skin them? Did you pressure cook or just water bath? So many people poo poo on the just the water bath just depends which method you are following I guess. That crazy farmer guy has quite the cleaning operation. Maybe you haven't seen it. I will try to find a link.

This seemed like the setup.
https://www.youtube.com/watch?v=euv_XyqxCVE

yup I built a barrel type , my scalder was manual , you put your most skilled person on that scalder , if the scald is right everything else is right.

Wife wants em skinned for canning.
We do have a plucker tho, and like gcp said water temperature must be right

That sounds just great, cotton. I only raised and butchered meats one time, but we never canned them.

I'm pretty stoked to get an 8 pc for 5.99 round here .......piping hot

When we were kids on the farm,my dad would buy 500 peeps. we would raise them 6-8 weeks and then
head chopping time. My mother worked in a factory and would bring home orders for cut up chickens.
Some people would order 10-15 some more some less.
If i never have to pluck another chicken,i'd be alright with it!!

Way to go cotton! Angie and I raised meat chickens once, we froze them whole for the smoker.