What if there are pictures. We each have our own ways of doing this, some fairly different than others. The details can be all over the place but the basics are pretty much the same. Since your husband can clean a deer he can handle a chicken. You might look through some of these for some guidance. They have pictures!
http://www.backyardchickens.com/t/248648/meat-section-notable-archives
There are many different ways to dispatch the chicken. You are looking for a way that you can manage. I grew up handling axes, mattocks, hoes, and hammers. I can hit what I swing at so I’m very comfortable using a hatchet, a section of tree trunk, and two nails driven in a Vee to hold the head. A killing cone is quite popular, and there are many ways to make the cut or take the head off with these. There are other methods. You do want them to bleed out.
Then you decide if you want to pluck or skin. There are benefits and disadvantages to both of these.
Next you decide how you want to prepare the carcass. Do you want it cleaned and whole or cut into pieces? What pieces? I use drumsticks, thighs, wishbone, and breasts for the table. The wings, neck, back, gizzard, heart, and feet are saved for broth. The dogs get the livers. When cleaning them I have a separate bucket for certain parts that get fed back to the flock. What little is left is usually buried in my orchard or this time of year in my garden to become fertilizer. If I time the butchering to when I’m starting a new compost pile I’ll put that little bit at the bottom instead of digging a hole.
You are still making decisions. At what age do you butcher them? The chicken you buy at the grocery store are babies, 6 to 8 weeks old. They are very tender and pretty bland flavored because they are so young. The older a chicken gets the more texture it has and the more flavor it has, especially cockerels. You have to adjust your cooking methods to the age. The older they are the more you need to cook them slowly and with moisture to keep them from turning to leather.
Each cockerel is different and keeps its own schedule but a general growth pattern is that somewhere about 16 weeks they normally have put on some meat. Up to then they are mostly bone. They grow fairly rapidly until maybe 22 to 24 weeks, then really slow down. If you are buying feed for them, you are not getting your money’s worth after that unless they forage for practically all their food.
Can you keep more than one rooster? With living animals it does not always work out perfectly but people do it all the time. One of the big keys is room, which you have. It’s always possible two roosters will fight to the death to determine which will be boss, but what almost always happens with your breeds is that they decide which one is boss, then they work together to protect the flock. What normally happens is that they split the flock into harems and each establishes his own territory. They may intermingle peacefully at times but generally they stay in their own territories. They can even share a common coop but separate coops is even better. And just because they are always separate and stay in their own territory doesn’t mean you know which rooster fertilized the egg. Both hens and rosters can be pretty sneaky about that.
. I am not opposed to the food aspect - we are avid lovers of venison which my hubby brings home, cleans and processes. But being a "country girl" of only a few months now, and of a soft-hearted nature, I am trying to decide if it's worth it to me to grow my food or just give away what I don't want. I would love to hear what your "process" is, I don't have a clue how to do it - and I would much rather have the advice of a pro than to just read about it.
Just need to get a minute in time to edit it. It's fast and easy and you'll never want to eat chicken from the store once you've had your own. No comparison in flavor...and it's like having a larder in your back yard. Accessible, clean, pure meats. 
