Part 2: How to Butcher a Chicken

Follow-up on using this video training tool: SUCCESS!
(note to other newbies-bookmark these videos - THEY WORK!)
I was able to process my 7 week old Cornish-Rock Pullet without any problems. Of course, I did have my yellow sticky notes in my pocket to refer to. She dressed out to 3 lbs 6 oz. From set up of stations to clean up and break down - 2 hrs. Would have gone faster with the turkey fryer to heat the water (was misting hard this am so a fire was out of the question). Was having to boil water on the stove in sauce pans, pressure cooker, and tea kettle then walk it outside to the scald station to fill up the 10 gal. galvanized can. Had to use my meat thermometer to make sure the water was not to hot. Will have to make the fryer my next purchase before it is time to butcher the Cross Cock (he has to sleep alone for the next couple of nights).
I did fairly well being as how this video was my only training device. I didn't get every single feather shaft out - I may have about 5 that I missed since the little nubs were so close to the skin. And I did let her get a small bruise on one of her wing tips when I had her in the cone. Other than that, I say it was a great victory for my urban farm to table live stock maiden voyage. My husband said I did great and that he will eat it now that it looks like one we get from the supermarket.
Thank you so much Hobby Farms for taking the time to get the information and getting it out to us newbies. I am proud of my self for the start to finish success. I will be happy to roast her up and serve it to my family. I am very grateful to all who made it possible for me to be a success and will give you a 5/5 star rating along with many recommendations.
Newbies, just go for it. I really is not hard.
Thank you again.

very nice follow up from step one. once again thank you