I just got back from my parent's where the neighbors and I processed both groups of dad's chickens. Their neighbors are both in their eighties. I catch, dispatch, scald and take the feathers off. She disembowels them with her husband helping.
The day started out with the hose being frozen. Dad had filled the scalding tank last night so it would be ready by morning. It went below freezing in the night. The Craftsman rubber hose was fine, but the cheap section of poly was frozen. That made carrying the water my job. My back is paying for it now.
After some nice hearty stew that Mom made for us, the neighbors took what they wanted and I further processed ours. I take the wings, legs and thighs and necks off and place them in the carcass cavity. The whole bird then fits well into a one gallon freezer bag.
Clean up was easier as during an hour of sun, the poly hose unfroze. I made sure to run water through it once an hour. Dinner and home. I soaked in the tub for a bit as everything ached.
I only got time to take one photo. It's of my trusty Buck 110. It did in all 28 and was still holding a good edge. I use a set of Ontario Old Hickory's for the butchering part. They were not as sharp after all 28.