Just finished butchering my 1st meat chicken! A 10-week old cornishx rooster. Everything went really smoothly. I sliced its neck, didnt lop its head off. little to no fuss from the bird. After a dunk in the 150 degree water, the feathers basically rubbed right off. Got the gizzard, heart, and liver for the dogs dinner. Entire process took about 10 mins from slice till the bird went in the fridge. Not bad, and Im pretty proud of myself. We gonna have beer-can chicken tomoro night, or should I wait till Friday?