Hey all, hope you are all having a good new year! I am currently working my way on to being pretty darn self-sufficient, growing and raising my own food especially, and i have decided to come here for advice. I recently found myself with a couple extra roosters from the last batch of chicks I got. I really don't like the attitude of the one. He is very rough and forceful with my hens, tearing out the feathers on their heads and ripping up their backs. Its worse when the other rooster, the one my hens seem to like, mates them, because the bad roo will run over when the good roo is mating, and grab the hens head, (with the good roo on her still), try to mount her, and when he is unsuccessful claws and scratches the HECK out of the poor lady on the ground. My poor girls are so ragged looking because of this now. :'( SO, since I spent money on feed and dedicated much time to raising this bird, I have decided to butcher instead of re-home. Aside from that, I also do not want to pass this bad roo onto someone else, or allow his genes to continue. Is there any advice anyone has to give a first timer on processing? Mistakes you can share so others can learn? Tips or tricks to help make the whole thing easier on everyone? Supplies I may need? What about prepping the meat for cooking? I've let it rest in a brine for three days.before cooking, anything else to add? How old is too old for butchering? I've been doing a lot of reading and video watching, and now want advice from all you experts out there. I eventually want to have a small flock of meat birds, so I really want this to go right. Please feel free to share do's and dont's, stories, pics, and your experiences. Anything you may feel you wish you knew your first time processing.