Let's get moving, Tom. Chop-chop.

Spare parts have been roasting for a few hours, and I'm finally getting around to this bird. This was a big one. I quartered him, as usual. The legs AFTER butchering were about 2600g or about 5.75 lbs.

This is one of those times where you really can't screw around with a dull knife. These birds are heavy, and a bit slippery. You do NOT want to be cutting with the strength of your arm. I forgot to take a pic of the pieces, and now the legs are already in the hot tub and the breasts are in the fridge until dawn.

This one from 4 years ago was smaller, but you can see the individual parts pretty well.

If I can find my other large Cambro, I can continue to cook the sections separately, but we know from past years that it works 100% fine to lower the temp and then add the white meat.