Drew..... lol welcome to the insanity of gathering fly tying materials.
I haven't "harvested" any indigenous birds personally (aside from some friends hens when I first started out) .but here's a ez way to "stabilize" your collection.
Remove the wings at the upper wing joint, closet to the breast meat. On a chicken it's the "drum-et" part of hot wings. Cut from the vent up through the belly to the it's head. Cut across the top of the head ( along the beak line) and back down to where you started. Pull the skin away, lay it out flat and coat it with a nice layer of rock salt. Roll it all up and store it for a few weeks. Later remove the salt and any remaining fat and do the process again.
The wings too can be allowed to dry out. Spread them out on a board and tack them on fully extended. Some pheasant wings I have were done just this way, and they are decades old now.
Having a complete skin, feathers in tact is a lot easier to deal with than loose feathers.
Water fowl and birds with robust and exotic feathers are usually the norm. Stuff like ducks, goose, turkeys, pheasants, partridge, peacock, ostrich are most common.
You'll need to experiment with feathers that you mentioned above to see if they stay "color fast" and give you the action your looking for. Case in point, I had a yellow napped amazon parrot once. All green. When I tried his feathers they turned a mottled gray when wet and the barbules were really clingy.
Needless to say I didn't skin him. Same went for a cockatiel, not skinned; crappy feathers.
Hackle is exclusive to roosters. they are taken from the back of the neck (cape) and off the back above the tail (saddle). There are different grades or quality available. The best are often used for dry flies down to super tiny 20 & 22. The amount of webbing a feather has dictates grade. Webber stuff is often used for wet flies, and super webby (schlappen) used for jigs.
Hope this helps a bit.
Go visit River City Fly Shop. That will get your head spinning.