I did it. Living in the city, raising meat birds are permitted, but under the age of 16 weeks. Roosters are not permitted. This was an accidental Silver Laced Wyandotte Rooster. He hadn't crowed by the time he was 16 weeks, so we let him grow until he did. That was yesterday morning. He made it to 18 weeks. So, we brought him in and withheld food for 24 hours. My husband and I processed him together a little over 2 hours ago. I watched a ton of online video tutorials and read through a bunch of photo tutorials. I don't believe I made any mistakes. Overall it was a calm and quiet process. I remained focused and calm also, as did my husband. What I will do differently next time: A little water in the bottom of the bleed bucket before bleeding. A little longer in the scald (155 degree water) The bucket just took a little bit of soaking to rinse clean, and I just had to dunk in the scald a couple of times to get all of the feathers to loosen up. Not as much blood as I expected, not as smelly as I expected either, in fact, not very smelly at all. A nice 3 lbs 2 oz fryer. Good experience, overall.