I just killed my first chicken ever. He was 14 weeks old, raised from eggs I hatched and it was successful but time consuming! From kill to refrigerator brining was 1 1/2 hours. I had to do it while hubby was at work but I can tell it would be much quicker with two people. I'm making stock now from the neck,gizzard,and feet along with an onion,carrots, and spices. I'm hoping to process another rooster in a few weeks,as today's rooster was only 2 lbs 10 oz!!!