An acquaintance gave me a rooster a couple days ago, which I slaughtered. I really wish I had someone close by that was more experienced with butchering poultry, because whenever I watch videos on the topic it's always "make a little slice here and all the organs come out easy peasy." But when I try it there are twenty other things holding those organs in and it's like digging a hole to China.

It wasn't a meat bird but it still turned out ok, had a decent amount of meat on him.