Butchering Chickens

So, I put the title out there for you to see, so if you are reading this now, at least you have been warned. 
  We bought eight Cornish Roasters and 25 Dark Cornish Roosters this spring.  Happily, we fed them, housed them, watered them, and now they are ready to feed us.  (Yes, I deliberately changed focus there.)  They are fighting with each other, and pushing the other chickens around, although Annie our little Belgian Quail Antwerp bantam hen stands up to them admirably.  Their usefulness is nearing an end. 
  Dave, Lazar and I are readying the equipment and in the next couple of days we will be 20 chickens lighter.  We will keep a couple roosters for the flock, but the vast majority are going in the freezer.  The Cornish Roasters were butchered by Weston Meat Cutters.  The Dark Cornish Roosters are going to be butchered by us.  The season is late and with both Dave and Lazar to help me it will go pretty quickly.  Lazar and I did a couple earlier this summer.  It was long and tedious work, between plucking and such. 
  They will give us chicken for the winter and plenty of Buffalo Wings for our gatherings.  Chicken soup, roast chicken, chicken pot pie, chopped liver and a plethora of other dishes are awaiting those roosters.  I feel kind of like Bubba from "Forest Gump" but we love our chicken here at Willard's Farm. 
  One last thing, after we cull out the roosters, we will still have over 30 chickens, between Lazar's fourteen or so bantams (small chickens that a big on attitude) and our laying hens.  Plenty to keep us in eggs this winter.  Currently, we are just starting to see the uptick in egg production as this years new chickens are starting to lay eggs.  Little bantam eggs are so cute. 
If you are in need of eggs, give me a call...