Amazing job everyone! That is a LOT of birds to process for a first time!!
As for the lungs, you will get to be an old hand at that before you know it. I kept thinking that I was going to buy one of those scoopers, but it kept getting put off. Now I think I can do it faster just by hand and feel.
I give the giblets a final rinse and then drain them and they go straight into the freezer today. Of course they are divided into meal sized portions.
I usually do the same with the feet since I just send them to a friend and that is how she wants them, but I am pretty sure she scalds and basically skins them before she uses them.
It is a great idea to have another look over before packaging them. After they have chilled a while any pinfeathers etc are easier to remove and it is a lot easier to be attentive to final touches when you are not so tired and rushed.
As for packaging ... have you given though as to HOW you are going to package the birds?
We package them like we use them. Backs and necks in one sack for use in making stocks and broth. Jointed birds for frying. Halved birds for BBQ and a few whole roasters. Our best pack is called a 3/4 chicken. It contains half a breast, both wings, both thighs and both legs. It will make either a meal for hubby I and a guest or a meal and a couple of lunches.
It is great to be able to just grab a pack out of the freezer that is perfect for what you need that day.
I also double bag my birds with Ziplock freezer bags. That may cost a bit more, but it keeps my valuable meat in peak condition for over a year without any freezer burn waste.
