MontyJ
Deeply Rooted
This is how I do it BJ. This will probably be edited a few times as I find things I missed or out of place. If there are no objections, I can also edit in pics, or PM them to you if needed. Just remember, take what I do with a grain of salt. This is my first time too 
I added "optional" steps for those with more emotional character.
These instructions are written for a right handed person.
1. Be careful of the chicken claws. They are very sharp!
2. With your right hand grasp the chickens legs, with your palm down. The chickens left leg goes between your thumb and index finger, the right leg goes between your index and middle finger. PALM DOWN!
3. Use you left arm to hold the chicken next to your body. Hold firmly.
4. When at the cone, use your left hand to grasp the chickens head firmly and extend the neck. Hold onto the feet tightly.
5. Once extended a bit, stick the head of the chicken into the cone. Don't let go of the feet! If you do, the chicken will find a way to get one of it's feet alongside its head!
6. Reach into the bottom of the cone with your free (left) hand and pull the head through. You can now let go of the feet, but DON'T LET GO OF THE HEAD!
Interlude...at this point you may want to give thanks for what you are about to receive, thank the chicken for its sacrifice, and ask for strength to do what must be done.
7. This is the gruesome part...Take your knife and cut quickly and firmly on both sides of the chickens jaw. You will see lots of blood flowing immediately. Do not cut too far or you will cut the head off. When you feel bone, stop!
8. (Optional step for the emotional) Turn away and sing a little tune or listen to the radio or take a quick walk around the yard. Don't listen to the chicken scratching and banging on the cone. Remember, it's already unconscious and feels nothing. The sound is just nervous reaction. It stops in a minute or so.
9. Grasp your chickens head and pull down, then cut it off with the knife.
10. (Optional) Take another quick walk around the yard. Shed a tear if you have to, but pat yourself on the back! You did it!!!
11. Grasp your chicken by the feet and remove it from the cone.
12. Dunk your chicken into 150 water for 30 seconds. Make sure to swish the chicken around the entire time.
13. Remove the chicken from the hot water and hang it by its feet.
14. Using neoprene or rubber coated gloves, remove the feathers. Start by pulling as many of the wing feathers as possible. Then remove the tail feathers. Next, remove the remaining feathers by rubbing against the grain, starting with the legs and moving towards the neck. Grasping the wing tip and running your hand from tip to back works very well, but double check the back of the wings. You can pin any left overs later with a butter knife. They come out just as easy later, just try to get as many as possible.
15. Rinse your chicken with fresh water.
16. Move your chicken to the evisceration table.
17. Now you make your choice. Will this chicken be a broiler/roaster or a fryer?
18. BROILER: Turn the chicken breast down. Starting where the wings meet the neck, make a cut along the neck all the way to the end of the neck. Peel the skin down away from the neck all the way to the breast. Find the crop on the right side of the chickens breast. It's not easy to do. An easier way is to find the esophagus and trachea along the neck. Grasp the esophagus and trachea and pull down and away from the location of the crop while gently pulling the breast in the opposite direction. Use your finger to peel the esophagus and trachea loose all along the neck into the body cavity. It takes some practice, but you will get it.
19. FRYER: Turn the chicken breast side up. Pinch the skin above the breast, just below the neck. Make a small cut across the pinched skin. Don't go too deep, just deep enough to get your fingers into. Using your fingers, open the cut to expose the crop. Peel the crop away from the breast (it takes some practice) and also peel the esophagus and trachea away from the neck. Use your finger to peel the esophagus and trachea loose all along the neck into the body cavity. It takes some practice, but you will get it.
20. Remove the oil gland from the tail by gently cutting along the spine from the base of the spine to the tip of the tail. Or, just cut off the tail (that's what I do).
21. Flip the bird onto it's back.
22. Pinch the skin just above the vent.
23. Make a cut across the skin, above the vent. Do not cut too deep! Cut just deep enough to penetrate the body cavity.
24. Using your fingers, widen the cut to access the body cavity opening.
25. Here is where it can get tricky. Reach into the cavity as far forward as you can. You should be ahead of all the innards. Feel down towards the backbone and grasp the tissue there. It is stuck to the backbone pretty good, but you will eventually figure it out. What you are feeling is the esophagus and trachea. Peel them away from the backbone. Now pull them out slowly. You should see them disappear along the neck. Continue pulling them all the way out. Most of the innards and the lungs will come out as well. Again, this is something that takes practice and attention. Find the liver and remove the gall bladder by carefully pinching it away. The heart is there too.
26. After the entrails are removed, make a cut along each side of the vent, then across the bottom to remove. All of the entrails will follow into the bucket.
27. Remove the neck by cutting between two vertebrae as close to the breast as possible. (Save the necks for broth)
28. Now simply rinse your bird and pack with ice for an hour or so. ***CHECK YOUR HOSE WATER AND MAKE SURE IT DOESN'T STINK OR TASTE LIKE A CHEMICAL PLANT***
29. You are done. Congratulations and happy eating!!!
I added "optional" steps for those with more emotional character.These instructions are written for a right handed person.
1. Be careful of the chicken claws. They are very sharp!
2. With your right hand grasp the chickens legs, with your palm down. The chickens left leg goes between your thumb and index finger, the right leg goes between your index and middle finger. PALM DOWN!
3. Use you left arm to hold the chicken next to your body. Hold firmly.
4. When at the cone, use your left hand to grasp the chickens head firmly and extend the neck. Hold onto the feet tightly.
5. Once extended a bit, stick the head of the chicken into the cone. Don't let go of the feet! If you do, the chicken will find a way to get one of it's feet alongside its head!
6. Reach into the bottom of the cone with your free (left) hand and pull the head through. You can now let go of the feet, but DON'T LET GO OF THE HEAD!
Interlude...at this point you may want to give thanks for what you are about to receive, thank the chicken for its sacrifice, and ask for strength to do what must be done.
7. This is the gruesome part...Take your knife and cut quickly and firmly on both sides of the chickens jaw. You will see lots of blood flowing immediately. Do not cut too far or you will cut the head off. When you feel bone, stop!
8. (Optional step for the emotional) Turn away and sing a little tune or listen to the radio or take a quick walk around the yard. Don't listen to the chicken scratching and banging on the cone. Remember, it's already unconscious and feels nothing. The sound is just nervous reaction. It stops in a minute or so.
9. Grasp your chickens head and pull down, then cut it off with the knife.
10. (Optional) Take another quick walk around the yard. Shed a tear if you have to, but pat yourself on the back! You did it!!!
11. Grasp your chicken by the feet and remove it from the cone.
12. Dunk your chicken into 150 water for 30 seconds. Make sure to swish the chicken around the entire time.
13. Remove the chicken from the hot water and hang it by its feet.
14. Using neoprene or rubber coated gloves, remove the feathers. Start by pulling as many of the wing feathers as possible. Then remove the tail feathers. Next, remove the remaining feathers by rubbing against the grain, starting with the legs and moving towards the neck. Grasping the wing tip and running your hand from tip to back works very well, but double check the back of the wings. You can pin any left overs later with a butter knife. They come out just as easy later, just try to get as many as possible.
15. Rinse your chicken with fresh water.
16. Move your chicken to the evisceration table.
17. Now you make your choice. Will this chicken be a broiler/roaster or a fryer?
18. BROILER: Turn the chicken breast down. Starting where the wings meet the neck, make a cut along the neck all the way to the end of the neck. Peel the skin down away from the neck all the way to the breast. Find the crop on the right side of the chickens breast. It's not easy to do. An easier way is to find the esophagus and trachea along the neck. Grasp the esophagus and trachea and pull down and away from the location of the crop while gently pulling the breast in the opposite direction. Use your finger to peel the esophagus and trachea loose all along the neck into the body cavity. It takes some practice, but you will get it.
19. FRYER: Turn the chicken breast side up. Pinch the skin above the breast, just below the neck. Make a small cut across the pinched skin. Don't go too deep, just deep enough to get your fingers into. Using your fingers, open the cut to expose the crop. Peel the crop away from the breast (it takes some practice) and also peel the esophagus and trachea away from the neck. Use your finger to peel the esophagus and trachea loose all along the neck into the body cavity. It takes some practice, but you will get it.
20. Remove the oil gland from the tail by gently cutting along the spine from the base of the spine to the tip of the tail. Or, just cut off the tail (that's what I do).
21. Flip the bird onto it's back.
22. Pinch the skin just above the vent.
23. Make a cut across the skin, above the vent. Do not cut too deep! Cut just deep enough to penetrate the body cavity.
24. Using your fingers, widen the cut to access the body cavity opening.
25. Here is where it can get tricky. Reach into the cavity as far forward as you can. You should be ahead of all the innards. Feel down towards the backbone and grasp the tissue there. It is stuck to the backbone pretty good, but you will eventually figure it out. What you are feeling is the esophagus and trachea. Peel them away from the backbone. Now pull them out slowly. You should see them disappear along the neck. Continue pulling them all the way out. Most of the innards and the lungs will come out as well. Again, this is something that takes practice and attention. Find the liver and remove the gall bladder by carefully pinching it away. The heart is there too.
26. After the entrails are removed, make a cut along each side of the vent, then across the bottom to remove. All of the entrails will follow into the bucket.
27. Remove the neck by cutting between two vertebrae as close to the breast as possible. (Save the necks for broth)
28. Now simply rinse your bird and pack with ice for an hour or so. ***CHECK YOUR HOSE WATER AND MAKE SURE IT DOESN'T STINK OR TASTE LIKE A CHEMICAL PLANT***
29. You are done. Congratulations and happy eating!!!
