Karla my chickens are young, born early may. We butcher our own as well, chop head off with ax and stump, hang to drain and process from there. Have large pot with boiling water outside where we leave the feathers and guts and then bring them in for final clean-up , cut-up, wrap and freeze. DH built large mud room with deep double sink, freezers, counters and stove with double ovens for canning and holiday cooking and game processing.