Okay, so I have 12+ Roos that are ready for the freezer Boy are they a*#h*^ls, so there won't be much emotional turmoil for me! I have done this once before with my father, who hadn't butchered chickens since childhood. I come from a family that is one generation removed from hardcore farming LOL. I am taking back my roots! Needless to say there were a few mistakes last time, and my first kill didn't go too well due to a dull blade. This time it is my show, and I want a better way to butcher my birds. I like the idea of using a road cone with the top removed, rather than the classic chopping block (my father used two nails to hold the head). I have also heard of using shears rather than a knife or axe (old-school). Any experiences with that? Another mistake I made for my first trip in chicken rearing was ordering production RIRs. A couple of them are fairly good sized, but too many are tall gangling things (mean too). Any tips on ways to prepare these guys for the table? The other batch we did were hybrid monsters (CornishX), so this will be a bit different I'm sure. I'll take any other advice/experiance that you are kind enough to share, Thanks!