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I've heard, but have not tried, a tip that a friend gave me about slaughtering chickens. He told me after you get the chicken on the stump, take a marker and draw a straight line from the tip of its beak onward. According to my friend, they stay staring straight at the line where you left him...

The Best way that ive found to pluck the feathers is before you dunk the bird, ruffle its feathers against the grain so that they are all standing on end. This allows the scalding water to get right down to the source. The water needs to be about 150 degrees and you'll dip for about 70-90...