trust me it isn't that exciting or difficult find a stump put two nails very close together
so the head is held by them and you can stretch it..... use a sharp hatchet, hold the chicken
by the legs pull a bit then wack and stand back let go
The trick is in the plucking. have a bucket of boiling water ready if you want the skin left.
going to a butcher shop you more than likely will see how or what is done
it is all in a back room or out in back of the shop.
We have used baling twine to stretch the neck on the chopping block. The most time consuming part is plucking. It helps to butcher outside due to the mess so we have not been able to here with neighbors peering into our yard. If you are going to take the time to do one you want to do several at the same time and have help to speed things along. I know you can rent processing equipment so people will often go in on the rental together and have a work crew to do them in an assembly line. We used to raise all our meat when we lived on acreage but it is harder to do now that we are buying a house in a residential area in order to build equity towards our own acreage someday.