THE SMELL! So I processed my first chicken last evening. A 12 week old barred rock rooster... little on the small side... but good practice for all my Cx due in 4 weeks. The neck cut was tougher than it looked in the videos. I even had a brand new razor blade. I'm guessing probably due to the feathers. Next was the scald. My water temps were at 142 deg when I took it off the stove... probably a tad cooler by the time I dunked the bird. I soaked the bird for around a minute. I imagined the feathers would pull out easier. Pulling the feathers out was about as tough as tugging grass. By that I mean... if you reach down and grab a tuft of grass... the force you use to tug/tear it out... that's the best thing I could think of to compare how hard it was to pull the feathers out. I'm guessing I needed a hotter scald. But the smell! Aggghh! That dirty wet dog smell! Wet dead bird... I wasn't ready for that. I never noticed any smell with the innards and guts and everything else... but that wet dog smell lingered big time. I never heard anyone mention that... and, of course, didn't "see" that in the video either! haha. So I did my best hand plucking... but all the little black feather tips... what a pain. I ended up just skinning it! The evisceration went well enough. Just like the pictures. I didn't rupture any guts... so that was good. The membrane that surrounds and holds all the organs to the ribs and cavity... that's one tough membrane. I ended up piecing out the bird. Which was good cause I couldn't get my big hand into that small rib cage/cavity too well to get the lungs up in there. So for next time... use a kill cone... sharper knife... hotter scald... and a drill attached feather plucker (need to make one). All in all... I got the job done. Not the prettiest. Not the fastest. Learned a lot. Guess that's what it was all about. Should taste pretty good when I eat it tomorrow! Cheers!