aussihen got her hands on some of those tapered deep buckets that florists use, and cut a hole on the side at the bottom. Absolutely perfect. We participated in a processing "workshop" at her place and experimented with the culling pliers I got from WA, plus Mr aussihen's jugular-cutting method; compared skinning vs. plucking; and yanked guts from the middle of quite a lot of birds and got a lot less scared of it all.
I can't say I'm enamoured of the methods that permit blood to spray around, simply because of the vermin risk around us - that is, hanging and cutting/chopping without containment. The cones contain the post-death movement VERY well and keep everything in once place.
Using a pillowcase or bottom of a chook feed bag works similarly well - it particularly contains the wing movement.
The method used on Gourmet Farmer, with the huge machete thing (same as in Ruff's pictures) seemed very quick and efficient, and I wouldn't mind giving it a go, if I can get my hands on one of those choppers. Th'Bloke has been using smaller hatchets/meat cleavers and it's taking more than one blow to do the deed, which I dislike.
As noted above, plucking is EASY. Hot water, swish swish, cold water, out immediately, then just pull. I did have hassles with the outer wing feathers of a slightly older rooster and decided to cut the wingtips off instead (thereby depriving myself of the crunchy wings). Mostly, however, it's dead easy