So the chickens browse in your yard or does your husband manicure and fertilize the chicken pasture as well?
There are dozens if not hundreds of videos on youtube.
The most important tool is an extremely sharp knife. I prefer multiples. The feathers quickly dull the knife you slit the throat with. With 2 birds, that won't matter much.
If you are plucking and scalding, you need a means of heating water and a way to check its temperature. I like it between 145 and 150F. A 5 gallon pickle bucket is sufficient but a turkey fryer works well.
For evisceration, you need sharp knives - did I mention that?
I like to have ice in a cooler and ice in a bowl. The bowl is for hearts, livers, gizzards. The cooler is for the carcasses.
A bucket for feathers and another for viscera (they can be combined).
A clean surface that can be washed for evisceration.
Once that process is nearly complete, getting the lungs out is the toughest part.
Decide the day before if you are going to withhold feed for 24 hours or not. It is best if the crop is empty but it isn't too difficult to separate a full crop from the breast and neck skin.
When you get to the liver, be extremely careful not to break the gall bladder or it gets all over.
Salt. I fill the cooler with water, ice and salt.
An extra hose or two. You can always finish cleaning up the carcass in the kitchen sink but I like to do it outside if possible.
Working fast will get the job done before flies find you this time of year.
Did I mention your sharpest knife? And a sharpener in case the knife isn't as sharp as you thought.
