Yep, this is a cute little town. I am not in Mt. Shasta, rather Old Shasta just west of Redding. The air here is just terrible during fire season and so is the cooling bill! Still, much better than further south in the state.
With the butchering, the first time is always the hardest. It might help you your first time perhaps, if you learned with a bird you did not raise from a chick. The process gets easier after the first few.
I actually wanted to hold a processing class later this year. Something like a $25-30 flat fee to come out and have me show how to butcher one of my own birds (less guilt for beginners), you take the bird home and eat it afterward. I could teach I think 4 people at a time, I wouldn't have table space for more than that. I would cover everything you need to know from the coop to the freezer or table.
I got tired of people asking me to do their birds and want to teach people this skill for themselves. I have enough experience, I think, about 6 years of butchering chickens, ducks, turkeys, guineafowl, ect. I have done some larger 4 legged critters as well.
Edited by ShannonR - 4/26/16 at 10:57am