Butchering Fowl
The first tip I can give on butchering any type of fowl is to try to keep them just as calm as possible before killing them.  This keeps the meat from being tough when cooked.  Some people wring the heads off, others cut the neck with a hatchet or knife, and others like to shoot them through the head with a small caliber gun.
In chicken factories, they use a very fine, crooked blade knife that they stick into the chicken's brain killing them instantly.
I would suggest using a hatchet or knife to remove the head.  This is quick, and lets the fowl bleed freely.  I especially do not like the gun idea as it is to dangerous and the chicken can not bleed like it should. Wringing the head off is the old fashion way, but I think it is not quick enough and is rather cruel.
Next tip is to hang the fowl up by the legs for about 2 or 3 minutes to allow all the blood to drain out.
After the blood is drained out (it will never all drain out) soak the chicken in hot water (about 180 degrees).  Do not use boiling water as this tends start cooking the meat.  Pull the feathers out beginning with the small ones on the body and then get the ones on the wings and tail.  You may have to soak the bird several times during this process.  Note:  Do not soak ducks.  They have to be plucked dry.
After we have the birds plucked, we singe the small hairs off by rotating the body quickly over an open flame.  Be careful not to get them to close to the flame.  You want to protect yourself and not scorch the flesh of the chickens.  You will know if you have ever singed the hair on your arm, that is how the bird is to be treated.
When butchering, BE SURE TO HAVE A CLEAN STERILE SURFACE TO LAY THE BIRD ON.  This is very important as the flesh can become contaminated.  We butcher outside on a flat stainless steel sink and counter top also we wash it off with a mild bleach solution after cleaning each bird.  Have plenty of fresh water available to wash the birds after butchering, and have lots of ice to cool some water down to just above freezing.  I recommend between 35 and 42 degrees for the cold water.
Start by cutting a slit in the birds belly from the anus to the breast.  You will know when you are at the point to stop as the belly flesh is very thin and easy to cut.
Cut around the anus and carefully remove it along with the intestines etc.  Some prefer to cut down the middle of the breast bone and lay the chicken or duck open for ease of cleaning.  We do not do this as we sometimes like to stuff the carcass later when we cook it.  Wash the cavity out thoroughly taking care to remove the lungs and kidneys.  After they are clean, immediately place the carcass in the cold water.  It is important to cool them down as fast as possible and keep them cool until wrapped.  Take them to where ever you plan to wrap them and after wrapping, put them in the freezer on the quick freeze shelf if you have one.  If not, place them on the bottom shelf of your freezer.  You can cut the carcass up at this point and then wrap it.  We prefer to leave it whole as after we remove it from the freezer to cook, we can then cut it up if we want to.
In a nutshell butchering is easy.  Kill, pluck, remove intestines and anus, clean cavity, plunge in cold water, wrap, freeze.  Above all remember that you must keep the area clean.
Byron