CindyinSD
All will be well, and that will be well is well.
It gets faster and easier as you do it more times. I don't know why exactly this is. Part is knowing what to do without hesitatation, part muscle memory. Frankly the rest must be simply magic--I can't explain it, but it's a huge relief.We used to have a butcher nearby who would process the chickens for us, so we always went there. But then we moved to a rural area & have had to do it ourselves twice now. So much work! I think part of it is that we don't have the right equipment. It takes us about 2 hours per chicken. But I do enjoy the chicken soup.
I did buy a plucker. Unfortunately it's only worth cleaning if you're doing a lot of chickens at once--super good for a tractor full of CX, etc. I don't like raising CX etc. though. They're too sweet and too unhealthy, esp the CX. You can raise them to be healthier, but then you lose the fast grow-out. I don't even like white meat, so for me it's not worth doing. I just ordered some Chantecler chicks for sustainable meat birds. Maybe I'll sell the plucker once the plague passes.

Recently I've been doing turkeys and the occasional rooster. It's too small for the turkeys. Maybe it would work for heritage but I'm afraid of bruising the carcasses. Anyway, it's not that hard to do. Plucking chickens by hand seems child's play now, after plucking turkeys. Even turkeys seem easy.