Was actually easier than I thought it would be. We set up our area outside with an old sink, propane burner and table. The first took the longest as we paid attention to what came out so we could identify things better. It took me a few minutes to figure out the crop, but once we got it then processing went smoothly. My questions: Does it really matter if we take the head clean off when killing? Is it best to leave on and just sever the vein? Seemed easiest to kill them by snipping off the entire thing. One of the birds dressed out with a slightly pinkish cast. All were scalded the same, what does the pinkness of the skin mean? We processed the birds, then left them to rest 24 hours in a cooler. Is this necessary? What is the correct way to process 10 birds if you do not have space in the fridge to rest them? Can you freeze the same day you butcher? I call my cornish x birds fatties, compared to my orps and brahmas they are godzilla birds. Those birds were so disgusting we couldn't wait to butcher the fatties. They were 7weeks old, and quite hefty. We have a flock of 22 birds and a turkey with a large barn and very large yard for them. Our compost pile is at the far end of the yard and it provides hours of entertainment as the chickens scratch for treats and turn my compost pile for me. Not once did the fatties ever venture outside with the other regular chickens. In fact, I don't think they went more than ten feet from the food dish! I'm going to do it again though, the end result is way worth the effort. Thanks in advance for all the info!