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I have never put alcohol in the chickens feed to relax them before I kill them. I always kill in the morning while it is still darkish so they are pretty relaxed about it. When I kill my hogs every winter I put cheap vodica in their slop so they are relaxed and easy to handle.

I once hung the bag on a fish scale.

Nice job the first time is the hardest it is much easier in the winter optimal chicken killing temp is 20 or less being in the south I can't kill until late september when the extreme heat clears up. Be sure to share how they taste when you and the family eat one.

The yellow jackets are always a problem unless it is really cold out they are attracted to the protein in the chicken blood. I use shrink bags but foodsaver bags will do the trick. They will keep in the fridge for a week or so I would recommend getting shrink bags they are easy to use and make...

I kill deep in the woods so that animals come and clean up the blood and stuff that night then the next day I move all my stuff to the house bleach it and put it up. P.S: Keep the sharpener from from that outdoor edge kit handy the knife has to be super sharp to kill quickly and painlessly.

Looks good I would wear waterproof shoes because I use lots of water rinsing the chickens and the table and it can pool up by the end of the day. Also be sure to micromanage the water temp in the 185 to 195 range because if the temp is off you can set the feathers in harder rather than loosen them.

If it is over 50 degrease when you kill do them 2 by 2 or 1 by 1. If it is colder than that you can kill them 4 by 4l and let them wait while they bleed out. Either way you will have to move fast so they do not spoil it should take no longer than 30 min from kill to to chill tank when it is over...