[goostavos]

For the "processing," did you learn from someone, watch youtube videos, just... figure it out?

How was the first time? After doing it for years, is it just mechanical to process them?

It sounds really rewarding, but getting over the initial hump of doing the processing yourself is a big unknown to me.

[nickstinemates]

Youtube videos are a huge help. There's plenty out there. Chickens get very docile when held upside down and so they just hang out in a kill cone until you've steeled yourself to cut their neck and let them drain.

Evisceration (the act of removing the innards) is the 'trickiest' part, specifically around the intestines and making sure you don't get any poop or bile on the meat.

Poop is mostly solved by not feeding them for 24 hours prior to slaughter. This makes them easier to handle as well as by then they know you and the sound of food.