Have bucket, knives, poultry shears and source of water readily available. (need the water especially when gutting and cleaning but also to clean all feathers away).
Also, have an uninterrupted block of time available because you want to kill, pluck, gut and otherwise process and get them into the fridge as soon as you can. Butchering time is not a good bill-paying or toddler-sitting time.....
I've never come close to trying to do 33 at a time!!?? More like 2-3 in a session.
With 33 birds, I think you will need to split the work over 2 weekends unless you have helpers and a tub-plucker plus some experience.
Cut with a SHARP knife. Carbon-steel knives are favored by some cooks because they become very sharp with a sharpener or butchers' steel. Use a sharp knife so the process is quick.
It's good to hunt around at yard sales for stuff like kitchen knives, sharpeners etc.
Restrain the wings so they don't flap too much.
To make it a little easier you can
1). Stroke chicken in "shoulder" area where wing joins body. This calms the chicken.
2). Pluck a few feathers from the side of the neck before you use the knife.
