Gut the Chicken and Process Organs

What happens here

After plucking, transfer the chicken to the gutting station. First, cut off the chicken's feet by bending the joint and slicing through. These feet can be saved for making stock. Next, locate the crop and esophagus near the neck. Make a small V-cut in the skin to expose them, then pull them out. To remove the internal organs, make a light cut below the breastbone to break the skin, then use three fingers to reach inside the cavity and pull out the intestines, heart, liver, gizzard, and lungs. Be extremely careful when separating the liver to avoid puncturing the gallbladder, which contains bitter green/blue fluid. Place all unwanted intestinal parts into a 'yuck bucket'. Save the heart and liver in a separate pan, and the gizzard in another. The gizzard will need to be cut open, cleaned of grit, and its inner skin layer peeled before use. This process is then repeated for all remaining chickens.

Goal: Clean the chicken internally and separate usable organs