So.....we have a bunch of chickens we wanna process, and we've never done it before. I've researched a lot on HOW it's actually done. Have a few people I know who are willing to come over and help us get it going. Show us real-time, ya know. We're really trying to raise them and benefit from them on the cheap (and maintain quality), so we don't wanna pay the price to have them processed. 1. How do you really know WHEN they are ready to be butchered? Do you go by weight? By age? 2. I don't have a turkey fryer thingy to boil water in outside the house. Is there something else I can do to have the hot water going outside? 3. I've seen the low-budget chicken pluckers here on BYC that are attached to a drill. I asked questions about how they're made and where to get the supplies to build one, but never got any response. Any help out there with that? Is hand-plucking really that big a deal? (I've heard it's the worst part.) Thanks for any and all assistance!!