ok so i think we have the butcher mostly down. last year,by accident we got 2 cornishx chicks,did some research,butchered them and fixed them for dinner. well this year we want to try it out on a larger #of chicks. what im having trouble with is what to do after the butchering. 1. we bought a plucker that is used with a drill,didnt work so well,but the instuctions said to have dry feathers.found out they where water foul instructions. so does anyone use this type of plucker? will it work? how?? 2.after the chickens are dead, so we wait to cut them up? is there an amount of time before they go from fridge to freezer? 3. what is brining,do we have to do it? i know all this info is here somewhere,but the more i look the more i get confused lol. i have about 5 weeks until they birds are ready so i need to get prepared!!!