Hi Everyone, I am preparing to process my first group of cornish x a week from tomorrow. For those of you who process at home, is there anything you wish you had remembered to do/have on hand/etc the first time? I'm a serious planner. I have butchered steers before so I'm not new to the processing game, but this will be my first time with poultry. I just want to have every tool at my disposal so I am fully prepared. Any thoughts on how long to age or preference on tools for cutting up birds? I am going to leave some whole and cut some into pieces and then vacuum seal. Does it matter if you age the whole carcass together or in pieces? Thank you all so much for your help!