Ok, we are prepping to do this...I have a few questions I havent been able to find answers to. - do we HAVE to scald? Just realized I dont have anything big enough to use. - how long do we have to eviscerate them before things get icky? I was hoping we could just kill them all, then process assembly line style. Dont know if that will work if the guts get sour real fast. I will be doing probably at least ten, maybe 15 birds. This batch will be going to the dogs, as they are all mature roosters, so things dont have to be perfect. For example, I wont bother aging them in the fridge, the dogs wont care if they are tough.