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Add a set of poultry shears to your equipment. Use those around bone as much as possible to save a knife edge.

I look at that as God having a sense of humor. We’ve all got different set-ups. One issue I have with scalding is that I don’t have a good way to heat the water. It takes forever to get the water hot enough with my set-up, even if I start with the hottest tap water I can get down there...

Yes same here. I’m by myself. I take one bird all the way through the process at one time. One thing I suggest is do all the preparation you can the day before, set-up, making extra ice, sharpening knives, even digging the hole you will bury the slaughter byproducts in if you bury them. It’s...