Last year I scalded/plucked and gutted like chickens just so I could have them whole with skin on for deep frying. Now, I skin them and cut up both sides of the backbone and pull everything out the back. 5 - 8 minutes from the cage to the cooler. We did 49 last Sat in just a few hours.How are they to gut? It's such a pain gutting chickens and quails holes are so much smaller.
If only chickens were this easy.