After watching many videos on YouTube, we selected the skinning and gutting method we felt was best. We killed using a killing cone and slitting throat, skinned, and gutted the chicken. I immediately baked in a Dutch oven uncovered for one hour. While flavorful, it was tough. I was disappointed. I have 24 Cornish X left to process. Based on everything I have read, I am going to let the chickens rest in a salt brine for 24 hours before freezing. When I grew up on a farm we ate small chickens immediately after cleaning. But I am convinced after tonight that is not the way to eat Cornish X. So on Saturday we will process 8 chickens and let them rest in a salt brine before put in a shrink wrap bag and freezing. The chicken we processed tonight was 4.3 pounds after skinning and without a neck. It was 6 1/2 weeks old.