I have some extra roos, Buff Orps, which we planned on putting extra roos in the freezer. They are now 3.5 months old, and 2 or 3 are looking pretty yummy. The other 4 or so are still looking a little thin... space is becoming a premium around here and hubby and I weren't planning on butchering until the weather turned cool in the fall. I don't think we can wait that long. Being that DH is not prepared to butcher a chicken, and he's gone 90% of the time, and it's only 2 or 3 roosters... do you think I can do it myself? I'm pretty handy, although never slaughtered anything, needlessly or otherwise. I sort of feel like I have to get it done on my own first, I don't know.. to prove to myseelf that I can? or perhaps just to havev some experience before we handle a big group. Everyone always seems to have help with this... so.. what do you think? I don't have my materials yet I suppose, special knife or somthing. Was thinking of using the killing cones, but not sure about the actual method.. seems like slitting the throat is easier to handle than the knife in the brain & twist.. but the latter always has better reviews. How does that work with bleeding them out? help? advice?