Good for you! And what a fine group of processed chickens you have for the freezer. I raise my own egg birds and work with some friends every year to process meat birds. I have been doing it for years. My friends have all the equipment for processing such as a scalder for dunking them in the hot water and a plucker which is a big round drum with rubber cones all sticking out on the inside. It will pluck out 3 at a time and is very convenient. Then the chickens come to the eviscerators which is my job. The first time I did it the only thing that kind of freaked me out was gutting the bird while it was still warm. But after the first couple it was no big deal. This year I had way too many roosters so a few of them came with me to processing this year. These boys were too old to do anything with but slow cooked recipes but still taste fine as one has already hit my crockpot. Young birds are much more tender and easier to clean too. I have also done turkeys for thanksgiving.