I noticed I'm getting low on chicken again in the freezer, so I'm reposting my wanted Free Older Chickens and Roosters craigslist ad. I usually get about 10 chickens when I do this, and I process them here at home. My big thing that I put in, that folks seem to find important, is that I do it quietly and humanely. I was thinking about adding a line for other people to learn how to be sufficient at processing. It's not hard, and I doubt it will affect my free chicken receiving, since a LOT of people just don't want to do it, but has anyone ever heard of any regulations? I do the processing in the garage and in the kitchen, and nothing goes near my chickens, so I'm not too worried about contaminating (I wear completely separate clothes down to my boots for dealing with other people's chickens). I just know there are a lot of folks - at least here on BYC - that would like to learn how to process a single bird, and have no way other than videos to do it. I'd be happy to help them, step by step and send them home with the ALBC printout (the cooking heritage chicken link), and reference them to come here as well. Could I charge? Say, $5 - they bring the bird here and we go through the whole shebang, they go home? All I would be out is a scalpel blade. This is my ad so far.... "Willing to take old/mean/annoying/unwanted HEALTHY chickens and roosters over 16 weeks in age, any breed (bantam or large fowl). They will handled and processed humanely and will be used to help feed my family. No limit on how old, just nothing under 16 weeks. They will NOT be used for fighting, be abused, or neglected. I have my own flock of hens and two roosters. Will pick up within a 20 mile radius of XXXXXXX, MI on weekends. Alternatively, if you want to learn how to process your own older chicken with help and instruction, contact me and we can set up a time on the weekend. Tips will include how to cook your older bird for the best chicken you've ever had! One bird only please. I'm not a licensed facility, and please remember, you cannot sell meat that hasn't been processed in a licensed facility!" Input? Thanks!