A bird cutting.

 Sometimes  am buying on market a fresh chickens as live , or slaughtered, a how to manufacture theirs?

A slaughtered chicken, goose or duck is better to manufacture and a first is plucking. As scald her by hot water and infuse in hot water for 15 min, if you will use feathers for pillow wash her in 0.5 perc of sol. Chloramine .As plucking her, use cutting with a separate knife and board. After using theirs every time wash hot water as knife and board, and scald by hot water also. And a better all items to disinfect by 0.6 perc. of sol. Chloramine.Cut  in bird paws, if you want to keep theirs on jellied meat, soup, wash good theirs, remove skin and cut nails. After doing cutting from cloaca till a breast keel bone and remove inside organs, a care remove gall bladder, intestines, cut stomach, free from contain and inside film, wash good. Liver wash good, kidneys, lungs of birds are not use. After cut beak by a nasal shell, remove, separate gullet, goitre, filled with a meal remains, and manufacture importance a neck, if you will cook of neck something. And take care from home birds having viruses, bacterias, parasite diseases, as they are must be enduring  veterinary-sanitary control, recognize disease by a live bird which are giving for selling on market is hard, that her disease hide displaying without signs. And you think and look,that bird is healthy, thus on the manufacturing and cutting you must check her, As in cutting bird in her lungs you can see yellow seals in lungs, its an inflammation of air-nasal bag, which having in a few diseases as colibacteritis AND RESPIRATORY MICOPLASMOSIS. Meat of this bird eating, just after good manufacturing, removing damage parts are tissues and thermal manufacturing  as boiling, frying .But in cutting bird you can see muscle tissue changes, as covered with formations, like   tubercles, thus avoiding such bird eating!