We will be butchering for the first time soon. Probably first to go will be some older hens, followed by some Cornish x and then by some dual purpose breed cockerels. My question is what equipment do I actually need? We are probably going to use the chop off the head method to kill, but I thought then placing into a kill cone to bleed? Or maybe I could just hang by feet over a bucket? What knives do you all find are needed? And what is everyone using for a scalding tank? I am considering a turkey deep fryer....I have a freezer, but I am given to understand that the carcass will need to "rest" for several days, will an ice chest suffice? I just want to be prepared, because not having the right tools make a job miserable! Thank you all for your input.