all right so here we have our plucked guinea fowl by hand you can get a few more feathers from between the joint I'm not to fall see the little feathers and I can get the rest in the kitchen so I already decapitated the head you can see the windpipe here bulges out kind of use that as my guideline doesn't matter at the top but at the bottom I don't really want to run into the crop in case I still having jester there the crop is always on this side I've actually got it in my finger here so I can get my fingers under the connective tissue tear tear pull down now we've reached the crop which is attached to the wall so I'll just get my finger under it and pull if you accidentally tear the crop it has a distinct membrane and you can just locate it against the skin and get it off and I just come in here into the thoracic Inlet and just pull on some of this connective tissue doesn't have to look pretty just get my fingers in there to get it disconnected okay now as an aside this is the thymus this is a young bird 16 weeks thymus is on both sides that's something I typically pull off in the kitchen as well you can see it has a couple of lobes but again kitchen so now we have the breastbone and we have two hips and the cloaca between the hips and then this part you can see is kind of loops so as long as I'm careful I won't cut into the gut my knife are you sharpened earlier but I used it in slaughtering the skinny the tip isn't the sharpest so I have to be careful and you cut through the skin and a little bit of fat and now I've cut through to the under the fat underneath which is inside the cavity or nearly inside the cavity because here is the body wall it's pretty pigmented in a kidney in a guinea you can see it's got a bluish purple tinge that's normal and I'll come over here to the hip and over here again and I'm just making a triangle around the cloaca so here I started cutting into the masa that's masa underneath this abdominal wall I can do the same thing over here I haven't busted a gut luckily if you have a nice healthy bird there's a lot of fat under here so we have muscle body wall and fat and your muscle body wall and we haven't quite gotten to the fat on this side but it's there so I'll just cut carefully again nice shallow cuts you want to just kind of take the flat of your blade like that as much as possible and I can also get my fingers in here now that I have a big enough hole and just push can I see all this fat here nice beautiful fat and I want to keep that fat sure a lot of people want to cut fat from their diet but I've fed this bird up I want that fat I'll make my lean choices somewhere else all right so you can actually start to see the gut in here and you can see how it's kind of further down this bird has been fasted overnight and a little bit this morning which made for a very empty gut and it's not pressing against where I'm cutting so now here's the outside of the cloaca the common sewer and here's the inside there's a bursa above it or in this case below it so I'm just going to cut down here where I can see that I'm not popping a gut and I'm going to come across here again that shallow cut so I'm not stabbing the guts inside and come down this side and I know my Anatomy so I don't have to look I'm staying close to the hip and I should be able to tear the rest maybe yeah all right so now I've paired the gut there's a lot of this little connective tissue I don't know if you can see it this for example here and here so I just want to get in there this kind of connective tissue here I just want to get in there and it should slide right out really easily these are the Sica you see I've ruptured the gut but luckily it was empty so nothing came out if you do get a little feces on your bird you want to rinse it that's what carries salmonella and then I've got big hands these are little birds but you get in there and the tip of my fingers about here right now and I'm at the heart I can feel it wiggling between my fingers so I want to get around that heart now my fingers are about here and I just want to kind of pull down get those connective tissues get those arteries now I'm just going to come around the back of the bird there's more arteries there's more connective tissues and I'm just kind of wiggling my fingers around and everything should give pretty easily come to this side and kind of come there the only thing that gives a little bit of resistance is those blood vessels and now I can just pull the whole thing out I'm pulling my leaf fat here with the gizzard okay I'll be making that into stew later so here's some beautiful fat here's the gall sac the gizzard the small intestine that the normal pancreas they're more the small intestine going down to the large intestine all right you can see I've got the crop here it came out with the whole bird so first thing I want to do is the part of the liver that's against the gizzard I just pull that connective tissue away carefully I love fresh liver it'll touch stuff you buy in the store it's disgusting but I'll fry this up with some peppers so now we've got the gall sac here and sometimes the gall sac pulls away very nicely from the liver up and for demonstration purposes I've ripped the gall sac I'll just rinse this all right so I rinse the thing there's very little Gaul here left I'm going to soak it in water that'll help get rid of the rest double ice water here it's got all my livers in it and a little fat that way they can start soaking and getting some of that extra gall out I have my guts all slightly downhill on my makeshift table so now I can get my bird away from the goal all right now I still have a gizzard I want to save on here you can see the gall we don't want that and any fat that has a lot of that in it we thought I'd just get rid of we're cutting the program curricula which comes from the crop and the esophagus and this has a little goal on it so I'm just going to strip that off get rid of that the rest will be all right all right so now got offered look inside still have the heart get in come away so that's the heart and you're not going to be able to really see inside what we're looking you know that there's no puss balls or anything of course that's up to you to figure out if your bird is healthy or not we have a female here can see her ovaries now the lungs are pressed against the rib cage when you pull them out you just want to kind of scoop I like to pull them out I think cooked lungs is gross and I like to eat my entire carcass so you dig in there and there they are these lungs are a little wet but there's the rib marks where they sit against the ribs and I can look in here later when I have better lighting make sure I got everything including the last bit of trachea kidneys same thing they sit against the bottom so I just press against them and dig them out I'd rather not cook them with my bird and then they just look like mash there's three loaves each kidney now most the rest of this I can do inside in the kitchen where I have a little more space and a little less goal I like to save my neck I'll get the rest of these feathers off later but I don't want this white pigment part I've got all of my knife I don't want this white pigment part don't cut like this you'll dull your knife on those remaining feathers and the tough skin and as you can see my knife is a little go toss that when you go to do the joints you can see here to find a breaks in the scales okay an upper and a lower I go for the upper with the leg extended it should go really easy and as you come around you want to come down a little so see I was here and now I'm here and that helps me go right around the joint and pop it open same for this one go to that first little notch there slight angle there and I can cut the rest off