My neighbor is certified and has the equipment, and we were plucking but we ended up just skinning them. Then there's the whole salting process. It was only two chickens and two quail, but it basically took an entire afternoon.Kosher process? That does sound like a pain. Doesn't a certified shochet have to do the slaughtering and use special kosher knives and tools that are only meant for butchering for the meat to be considered kosher, among other pretty strict and hard to follow rules like the knife being sharpened in a certain way, the plucking having to be done cold (not scalded), etc? If it was a home butchering, how on earth did you manage all that?