We just got done butchering 9 CX. The first 2 were a bit of a learning curve. We made a kill cone out of sheet metal. Cut the vein in the neck and let it die. We used a canning pot on the side burner from our grill to scald at 150 degrees. We fully cleaned out 2 birds and the rest I just harvested the meat off the bird. That ended up being way faster as I didn't have to pluck. We would just breast them out and take the legs, and thighs. The wings had very little meat on them but we got that too. By doing it that way it only took 15 minutes per bird. Full clean out was longer. But most of the chicken we eat isn't on a full bird so why do all that work? I do want some full birds for the occasion though. Time to order more! Pics to come.