My wife and I have 30 black sex-links (15 male). They are all 2 months old now. Tomorrow we will make our first attempt at poultry processing. We are aiming to do 5 birds (1/3 of our meat birds). I've read all I can about butchering but this is all new to me. I've got a restraining cone and a couple good knives. I also have a turkey fryer for scalding. Are there any really important or useful tips that they don't tell you in the books. Will ziplock freezer bags work to preserve chickens? I've read that it's better to age the cacasses in an ice water bath for 6 hours before freezing them. Anybody do this? Thanks for any input. PS: this site is great. I've enjoyed exploring the posts.