It took us 6 hours to harvest and process 42 chickens. They are in the fridge with bags of ice between them to make sure they cool down. Tomorrow I will part most of them. We are keeping these ones for ourselves for the winter. We would normally sell half of the fall batch but the summer was crazy and our plans changed so we’re keeping these ones.

This is one of those things that I never imagined that I would be good at as a kid growing up in the city.