After reading many posts, directions and instructions, I butchered my 1st chicken this AM. All went well and here's a sort of "how I did it": 1. Used two nail in a stump to hold the bird secure then used and ax. Bird dropped into a wash tub, where he stayed for a minute. Then hung the bird upside down by his foot from the same nails allowing him to bleed. 2. Used the wax/water method for plucking but not sure if it's worth the cost. The feathers did NOT come off in a mass but removing them was really easy. Pin feathers was a different story. 3. Removed crop, which was empty, neck, feet, oil gland and then opened him up. Reached in an carefully eviscerated his guts/lungs. Removed anus and everything dropped into the washtub. 4. Into the refrigerator, awaiting to be cooked for Sunday dinner. The x-rock was 7 weeks old an dressed out at 3lbs 11oz. So, it's one down 14 to go. Next weekend I will tackle maybe 5 more.