We did our first butcher (mostly extra roos) this past weekend and it took 6 people 4 hours to do 14 chickens. I doubt that's good! LOL! First of all, there were only two who knew how to process-- we got a guy and his dad to come out and help us, and teach us-- in return, he got 1/3 of the processed birds. One problem, right off the bat, we didn't have the pot out to boil the water til they got there--nor the table set up or butchering knives. I was a bit surprised the guy who came to help didn't bring his own knives. But eventually we got a bit of a system down. My son brought the birds over, the guy slit the chickens' throats, hung them to bleed out, his dad and I had chairs and we started pulling feathers, and then handed off the plucked chicken. Then the guy cleaned them. Eventually, hubby and neighbor, (who co-owns the chickens), started trying to do some of the steps. (I had a bit of a harder time with the throat-slitting, because he (my hubby) sawed and stabbed a few times before he got it right-- those chickens suffered. I think I'm going to have to learn, because it didn't matter to him, but it does to me) Anyway, we're eventually going to be doing 50 birds, and I think our lay-out and set up made things not go as fast as they could have. And the flies were obnoxious! LOts of blood and guts on the "chopping block". (He stretched the birds out on a block of wood, slit their throats and then chopped the heads off immediately), then they were hung to bleed out--another spot for the blood to just run onto the ground, drawing flies. Then there was the butchering table, at least there he had several buckets--one to dip the knife-- and his hands, to clean them up every once in awhile, one that had bags to hold the various organ meat we wanted to keep, and one for the stuff we didn't want. Then a hose to wash out the carcasses after they were cleaned out. So is this a "normal" type set up? Should we be catching the draining blood in a bucket so as to be able to bury it in the hole we dug for the guts? We're going to try to get a few more helpers when we do the 50 birds, and have two "cleaning tables". And i personally would like the birds put into killing cones. I'm the only female in the crowd, so they may not let me do that. I would like to hear how some of you "seasoned processors" set things up, is there a quicker system? What kind of knives do you have--I don't think we had that good of knives. Any other pointers you can suggest? Thanks!