I had one too many roosters so I decided to follow Stretchmans instructions and butcher one using my new killing cone and thought I would share my experience.
The bird was calm once in the cone despite being upside down and once the head was being held firmly in the non-dominant hand he closed he eyes and seemed to be asleep. A swift cut with my sharp boning knife while applying slight downward pressure with the other hand did the deed and I bent the neck back to allow the blood to flow freely for about 30 sec and it was all over. Just like on Gourmet Farmer the whole process was a lot easier, more peaceful and less stressful on both of us than the old axe method I have used in the past, the post axe flapping always distressed me slightly, even though I knew the bird was already dead the violent post death movement makes me feel like the bird is still alive and feeling pain, this method has none on that.
Plucking was surprisingly easy, all I'll say is you'll know when the water is the right temp and the dunk time is right because the feathers just fall right out with minimal effort.
The gutting is not for the feint hearted.
Ended up with a nice sized dressed carcass which I roasted and then fed to the dogs as it was tough as an old boot, next time I have to dispatch a bird nearly 2 years old I think I will be making soup.
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