We butcher using the kindest method we know. The first thing we do is go into the pen with the roosters and burn sage as on offering of gratitude. We say a blessing prayer and thank the roosters for the sustenance they will give to us. We honor their beauty, life and the nutrients they have gathered from the rain, sun and earth into their bodies. I tell them that we are liberating them from their life as roosters and that they can move on in what ever form they want to. We burn the sage smudge stick over each rooster and then begin the process of transforming them into food in the kindest, most respectful way possible.
After the carcasses were eviscerated and washed I put them in this strainer basket to drain the water off so they would be nice and dry when I bagged them. This helps prevent freezer burn when the are stored in the freezer. First they will spend three days in the refrigerator as the enter into rigor mortis where the carcasses will stiffen, by the end of the 3 days they will have relaxed and become tender.