8 May 2006: This is the down side of being a farmer - no matter how "small time" or full-fledged a one you are - butchering. We finally got around to butchering the four extra roosters Monday night. One I had to shoot because he was the one who nested outside high in the trees, and the other three I caught and Tom beheaded. The process goes like this: I catch the chicken and bring him to the chopping block. Then, I hold the body while Tom stretches out the neck. Then, a thank you to the bird and a swift blow. The bodies have to be held down for quite some time because the strong muscles spasm something fierce. That's what I'm doing here.
Cleverly Submitted on Friday, May 12, 2006