Butchering Kit and Set-up SOS

I don't know if I have a kit, as it were, but I can tell you everything I use to butcher.

1. Hatchet, axe, or sharp knife - depending upon your preferred method of dispatching the bird.
2. Cord - I tie the cord around their feet after I have dispatched them and hang them upside down for bleeding.
3. Propane bottle, turkey fryer base and kettle - for heating water to dunk for plucking.
4. Half sheet of plywood on top of two 55 gallon barrels for use as a work station.
5. Thermometer to keep water at 150 degrees.
6. Sharp boning knife for feet removal and cutting into cavity to eviscerate.
7. Large bowls or coolers for the "finished" birds. (I do final clean up - pinfeathers, etc., in the sink)
8. Bucket for feathers and entrails.
9. Garden hose to keep everything washed off.
10. Vacuum sealer for finished birds

Hint: make sure you give yourself tons of space. All the bowls and birds eat up available counter space in a hurry.
If this is your first rodeo, don't start off butchering the whole flock - 4 might be a good number. The worst thing to have is 10 dead chickens and then realize, "I'm in over my head."

Lots of really great butchering threads on BYC - the above is just how I do mine. Good luck to you!