It was VERY freshly dead -- still warm and still limp. I don't have a clue why it died. They all seemed perfectly normal at 9:30 last night when I locked them up for the night. For better or worse, I plucked, gutted, and cleaned it. It's soaking in salted water right now, then I'm going to put it in the fridge until tomorrow to rest. I'm just proud of myself! I've cleaned birds before, but it was like 15 years ago. No ... um ... unpleasant side effects, which is surprising since I have a strong gag reflex and "weak stomach", but it was probably a good thing that is was WINDY outside and I hadn't had breakfast yet. I'm ok as long as I don't get a big whiff of the odor. When I do my main processing in a month, I plan on keeping a fan to my back and using "aromatherapy" -- I'll probably set some lavender oil around the area in a few spots so I can mask some of the odor. It was actually far easier than I remember. I just "dry" plucked it, since a 3 week old Cornish isn't all that feathered. Mostly pin feathers. Plucked what I could, then singed more off. I kept everything except the inedible insides and the head. I even saved the feet! I was surprised at how easily the inner lining of the gizzard came off. Also, I opened it up fully along the breast bone, made it far easier to get the lungs and windpipe out. It is definitely on the small side for a Cornish hen, but well worth saving. If it doens't seem right or taste good, I just won't eat it. Sorry, just had to gloat! Another big hurdle on this journey just cleared!