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How to clean a plucked guinea and prepare it (mostly) for your oven. Video covers removing the crop and trachea, what the thymus is, my preferred way to cut around the cloaca, and how I fish out all the organs, including kidneys and lungs. I add my thoughts as I go, and end by showing how to cut the hocks without dulling your knife (which is good, because my knife was fairly dull by that point!). More information can be found via the web, books on meat birds, or your Ag Extension agent.
