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Instead of scissors, use pliers and pull the feathers out. Nothing gets dull and makes a cleaner bird. Of course, YardBird plucker or similar would be best, but $$$.

I didn't either before I started processing my own chickens. You only do it once, right? :) My year old rooster that I pressure cooked was super tender and delicious. If you want to butcher and put straight on a grill, if you do it fast enough you can cook it before rigor sets in...

For toughness, it depends on how old the rooster is, how long you let it rest so rigor can pass, and how you cook the meat. Cooking method is important. Low heat, long cook time or pressure cooking is best for old roosters (year or more). Let the meat rest until rigor passes after slaughter...

If the birds are super dirty, I give them a post-mortem bath before I put them in the scalding water. I hang them by their feet on a tree, put some dish soap on their rear, and wash their entire rear end/legs, breast, etc, then rinse off the soap prior to scalding. Trying to keep the poo and...