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.
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.
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