Well I finally did it. I processed my first chicken yesterday. I did not have anyone available to tutor me so I just studied some video and did the best I could. Since I do not have access to any equipment I decided to try skinning rather than plucking. I had what I thought was an appropriate and sharp knife. It didn't go as smooth as I wanted. The cut to the neck while in the cones did not hit target, where exactly is the artery? It took a few cuts and I did not like that at all. As a result I didn't get a good bleed. Second the skin and connecting tissue are very tough (maybe because they were 1 year old roosters?) and it was taking way too long to skin. Not at all like the video. Third I never did get the "insides" to release from the spine area and ended up butchering out the breast meat and throwing the rest away (what a shame). How do you get your hand under there to pull that stuff away from the back when the membrane tissue is so strong? I couldn't get a knife in there or the guts would be nicked. Trying to cut around the vent and crop with the feathers on the skin is not fun either since it is almost impossible to see what you are doing. When it was all said and done about 45 minutes later I had two legs and some pieces of breast meat. This can't be normal. Can someone tell me exactly what knife to get and how to make sure its sharp enough? And any advise on how to loosen the insides so they pull out like I see on every video of the process?