I'll be doing the butchering myself. Built a little contraption from an old road cone to do the head chopping with a hatchet.
Basically you stuff the chicken down into the cone pulled it's head through and leave it there for about 10 seconds. The blood rushing to the head basically knocks it out and then you just cut and let it bleed out. The cone helps protect the chicken from the "running around" which can damage the meat.
Then I have this tool to defeather.
You basically c-clamp the drill to a table. Then after you dunk the dead, headless, chicken into a 140 degree bath about four or five times (enough to open the pores) you then put it in an ice bath for about 5 seconds to tighten the skin. Then you turn the drill on and let the rubber fingers do the work of pulling off the feathers.
After all that then you just disembowel and butcher, or just leave it whole and put it in a freezer wrap for later usage.
Here's a video of what the process looks like.