Okay, just butchered my fourth rooster and what a mess! Everything went fine until I went to scald him. The pot was too small, and the scald temp was a bit cool, then cooled off considerably after I started to dip him. I spent more than an hour plucking him! He's a 20 week old silkie mix (a beauty that will be missed). Just some advice to those new to plucking.... make sure your scald water is hot enough for long enough! He's all cleaned up and sitting in the fridge. What next? Brine? For how long? What ratio of salt to water? I'm still learning myself.