On killing cones and cutting throats

Date sort Score sort
Fredster

Fredster

Songster
12 Years
Feb 21, 2007
278
14
151
Alabama
This is perhaps a dumb question, but I can't seem to find an answer (or better, pictures) anywhere.

We processed our first chicken last week, using a hatchet to take care of dispatching her. We have more that will be ready soon (later this week, even), and I'd like to try the sharp knife / killing cone method this time.

I understand I need to cut the throat without cutting the windpipe, but that just isn't enough detail for me. Is it one cut across the throat or a slice on either side, or something different altogether? My goal is to minimize stress and pain on the birds, and I want to make sure I do it right. If anyone has links to pictures or video demonstrating this, or can explain it so simply that even someone from Alabama can understand, I'd be most appreciative.

Thanks in advance.
smile.png
 
Last edited:
I don't have a pic, but you'll want to cut deep under the chin so to say on either side of the head. The windpipe will be in the center of the neck in line with the beak when you pull the neck out. You'll know when you get the artery.
 
Quote:
I would think that hanging one upside down would stress it out more, the chopping method is quick and easy and they don't feel a thing. JMHO
 
I've done both methods and strange as it may seem, they seem to calm down when upside down. Laying them on the block and trying to immobilize the head and body seems to cause more stress.
 
Quote:
I the artery on the left side of the neck like ours' or by the way you described it it sounds
like it's in front. I should have looked more closely when using the hatchet method.
 
Last edited:
I just did a series of posts on chicken butchering on my blog per requests from my readers. If you're interested, click on the link below and scroll down to the post on culling. you'll see just where to cut and descriptions on how we did it. Good Luck!
smile.png
 
You know, the processor I go to cuts both the artery, vein and windpipe. They're upside down, so I'm really doubtful any blood is reaching the lungs. I too struggled to cut just the one artery; then I started just cutting the whole thing and things are working fine.
 
I've slaughtered exactly ONE chicken, so... treat my expert advice like it's gospel.

The guy who showed me- showed me how to just cut the artery and not the windpipe. He didn't tell his reasoning, but I saw that having a hold of the head kept the bird from moving around too much, and forced the blood to drip into the one specified place (bucket). Leaving the head attached dind't present any problems.

I think having the cone made it MUCH easier than it would have been had I used the washpail n woodstump method my father told me about.
 
This is how I do it, as taught by the British army, quick and simple. Hold the chicken, head down by its legs and gently rock it back and forth, the chicken relaxes, place its head and neck on the floor, place a piece of wood across its neck, stand on both ends of the wood and pull, head comes clean off.
 
Last edited:

Similar threads

Bryce Thomas
    • Like
Processing chickens by throat cutting
2 3
Replies
25
Views
7K
Isadora
Isadora
Dinogrrl
    • Like
Suggestions for better using a kill cone?
2
Replies
13
Views
4K
ChickieBee
C
Bryce Thomas
    • Sad
Real story & How to tell if chicken is still alive?!
2
Replies
15
Views
5K
Anima 44
A
F
    • Like
Killing Cone question
Replies
7
Views
2K
fuelbox
F
lilchickenz
Best killing knife (or other implement)
2
Replies
12
Views
7K
raingarden
raingarden

New posts New threads Active threads

Back
Top Bottom