I am throwing this out there, hopefully not being attacked by anyone who sees this as a silly method. However, I like to simplify things as I am learning them (optimize my time) and in the process of butchering 20-birds last week have come to the conclusion that 1-tool is all it takes to butcher a bird. I have a set of VERY sharp Garden Pruners by Fiskars. I pull the skin on the neck out far enough to reach the main artery and not clip the jugular. Snip with the pruners. The bird bleeds out easily since the pruners are VERY sharp indeed. Next, after I have picked the feathers, I snip the head completely off once again with the pruners. I reach in next to neck bone with fingers and dislodge the crop as I stretch the skin open with my hands (no extra cutting needed). I immediately follow up to the rear where I make 1-cut, just above the scent gland, and also cut through tail bone. I repeat the same process similar to the neck area by taking my fingers and opening the incision up while pulling down the vent area. I grab the entrails, pull out the crop, and pull out any innards that I can see. I scrape the lungs with my fingers (ouch!! I actually cut my finger on a broken rib from an injured bird and was a bit worried). I think that I would like to invest in a lung removal tool. Lastly, I make a few cleanup snips with the loppers at the rear area to cut any part of the vent/rear that is not appealing. I finally clip the legs at the joint with pruners, pull them apart (do not cut all the way through) and then snip the skin flap with pruners. THAT IS IT! It takes me less than 1-minute from start and NOTHING but my garden pruners. The birds look clean, and the process is simple as can be. I did however pick feathers by hand, which took me 10-15 min per bird. Just figured I would say to those contemplating the butchering process that butchering is NOT difficult. Picking feathers took the longest time, but that was not difficult either. BTW, the chicken tastes yummy.