I am confident in the culling part, it's the processing part. I have only cut up chickens from the store.
Long ago in college I did dissections in Biology labs so I had a basic familiarity with what all that stuff in there was. You might look up some anatomy information -- the internals are pretty much the same for all tetrapods within a reasonable degree of variation.
I found that, given a good scald, plucking was MUCH easier than I had feared. A little fiddly here and there, but not especially difficult.
It amazes me how many people have never cut up a whole grocery bird.
Same. Over a decade ago I made this guide, back when the site had a different name and had forums, because I had discovered that quite a few people who were familiar with many advanced, gourmet cooking skills had always worked with precut chicken and never even once cut one up personally.
There were some memorable negative reactions from people who were happy to eat chicken IF it came to their kitchen in a form that they could pretend had never actually been a living animal and who found the cutting process shocking and distasteful.

