OK, first I have a confession. Royal Icing is not a first for me. I've done cookies, I've done some wet-on-wet techniques, and I've made the occasional gingerbread house. After all, is it likely that someone with this in their house is unfamiliar with icing of any kind?
this one by Callye of Sweet Sugar Belle. I'll give you a couple of notes from my own experience. First, while I trust Callye regarding the using of flavoring with oils in them, I have had success with McCormick's lemon extract, if you want to go that way. Second - go with the larger batch. :-) You'll want to practice. However, the large batch does strain even Geraldine, my 5 qt. KitchenAid mixer, to her capacity.
So, since I've played with Royal Icing in the past, I decided I'd try a technique I haven't done much with: Figure piping.
First I set up my piping bags. For these, I used a very clever tip from Sweet Sugar Belle again. Wrapping the icing in plastic wrap allows the reuse of "disposable" piping bags. And couplers allow you to swap out tips on a single color of icing.
I did experiment with different features on these chicks. Some I opted not to pipe head tufts on. And some I tried a different beak style for.