AlbertaChickensEtc

It wasn't as hard as we figured it would be, Feathers and I did it ourselves, we did just skin them though- no plucking but the meat was honestly very good! So good luck to you- hope it turns out well. We enjoyed the meat, in fact all we have left from all those roos are 8 legs in the freezer!  After rinsing well we let sit lightly covered in fridge for 2-3 days before cooking.  WE made rooster pot pies and cooked back and necks in slow cooker to make great soup stock and stuffed and roasted the biggest ones in the oven.

i got myself a chicken plucker, not the tub style like I wanted but this one will work for now

I also have to get a pair of those pvc cutters.

I remember reading about getting them drunk too.  I don't have any beer around and there is NO WAY they are getting my ice wine

What is this about making your birds drunk?
Yes PC hopefully you have killing cones, if not then a peice of bale twine hanging from a tree branch will work, dont want them jumping all over in the dirt, it bruises them and makes them dirty.
We scald at 150 degrees, for 3-5 seconds for 3 times, lifting out of the water to get all the feathers coated each time.
We also singe our birds before gutting, burns off the tiny hairs, but just lightly or you will cook your birds before you want to.
Yes hot soapy water is great to have to clean between birds/batches and to wash yourself.
We use plyers too for those tough tail feathers.
Good luck, I am sure you will learn a lot as you go.

does anyone have the size of the top and bottom holes of the killing cones?  I sure would appreciate them as hubby is going to make me some.
Thanks

Hubby uses a neck stretcher in the killing cone. Before bird goes in, he hangs some lead weights around its neck with a looped piece of bindertwine. This does not choke the bird, but it does ensure that he cannot suck his head back into the cone, turtle like, and ensures that you do not chop off half his face instead of one clean shot at the neck. Hubby wants to swing that axe once and only once.

THe bottom opening on our cone is about 5 inches across, sort of oval shaped. BIg enough to get your hand up in there if you have to. THe sides are one foot deep. Top opening is one foot, side to side, 9 inches front to back. Picture a cone that's been squished flat a little so the opening isn't perfectly round anymore. If we make another, would add 2 inches to the height. Every now and then a big bird does kick itself out. 14 inches would be better. And you might want to tape the edges, they are SHARP! We have had chickens cut themselves on the edges of the sheetmetal.

I agree with Dom, worst part is the smell. It stays on your hands for two days. Have a thermos of hot coffee and some muffins ready to go when you finally finish, and go out for dinner that night. GOod luck. IT gets easier.

Doug, I've heard people talk about a special pliers designed for what you describe, piercing the brain through the roof of the mouth. Rumour says that if this done correctly the bird relaxes and plucking is much easier. I have never seen a pair of these pliers in any bird supply book I have ever looked at.

We find it hard enough to get a bird still enough to loop a neck stretcher around its neck. You must have very compliant chickens...open wide...this won't hurt. I've heard that line at the dentist and oh yes, it hurts!