Here's a link to some great info on scalding, http://thedeliberateagrarian.blogspot.com/2009/02/how-to-properly-scald-chicken-my-never.html , which is essential for getting a good pluck. It's from Kimball's blog on how to butcher a chicken, he's the guy who invented the Whizbang Plucker, so I don't see any info on hand plucking. But once you get a good scald it's about like cleaning the lint trap in your dryer. Some folks like to use those cloth garden gloves that have the little rubber dots. Try & set up a place to pluck where the birds can hang in front of you (like from a tree branch or fence post) so you can use both hands to pluck.
I'm not sure just how fast rigor mortis sets in, but know it doesn't take long to dispatch & bleed out a chicken. There's no need to pile up a number of dead chickens faster than you can pluck & clean them. And there's always the risk that something will occur to prevent you from finishing them all in one day. I know you're hesitant to do the actual killing, it does take some time to grow accustomed to it. Perhaps you and/or Young Mister -- and who knows, maybe even Young Miss -- may find yourselves more able to handle it than you thought. I try to think of it as "helping them cross to The Other Side of the Road".
At 8 weeks most of your Cornish Xs should be able to last another week without keeling over on their own. I don't think 9 weeks is too old. Start with your biggest ones and the smaller ones should be fine for another week if you must leave them.
For cleaning the carcasses I like the method shown by the Custer family. You can use that method even if you don't skin your birds. I think everyone removes the crop, but some folks keep the neck. Watch how that Custer gal cuts into & cleans out that bird, she pulls everything towards the back then carefully cuts around the vent & tailbone to get it all free. I will turn the bird on his side so gravity holds the gut bundle down & away from my knife. Look at what a short & sharp knife she uses. Even though you'll withhold feed there still may be some stuff in the intestines, & it's possible some will come out while you're cleaning a bird. Don't panic, just try to yank everything out quickly & hose out the cavity really well. The meat should be fine.
I'm not sure just how fast rigor mortis sets in, but know it doesn't take long to dispatch & bleed out a chicken. There's no need to pile up a number of dead chickens faster than you can pluck & clean them. And there's always the risk that something will occur to prevent you from finishing them all in one day. I know you're hesitant to do the actual killing, it does take some time to grow accustomed to it. Perhaps you and/or Young Mister -- and who knows, maybe even Young Miss -- may find yourselves more able to handle it than you thought. I try to think of it as "helping them cross to The Other Side of the Road".
At 8 weeks most of your Cornish Xs should be able to last another week without keeling over on their own. I don't think 9 weeks is too old. Start with your biggest ones and the smaller ones should be fine for another week if you must leave them.
For cleaning the carcasses I like the method shown by the Custer family. You can use that method even if you don't skin your birds. I think everyone removes the crop, but some folks keep the neck. Watch how that Custer gal cuts into & cleans out that bird, she pulls everything towards the back then carefully cuts around the vent & tailbone to get it all free. I will turn the bird on his side so gravity holds the gut bundle down & away from my knife. Look at what a short & sharp knife she uses. Even though you'll withhold feed there still may be some stuff in the intestines, & it's possible some will come out while you're cleaning a bird. Don't panic, just try to yank everything out quickly & hose out the cavity really well. The meat should be fine.
