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Thanks, Poppster!

Can some sweet soul show me on this pic exactly where I cut the arteries? I have only butchered 2 roosters so far, and the rest need to be done this weekend. I used the broomstick method, and removed the head completely, because I was afraid of not killing them. I want to try it out this way...

I would use the cone method, but I have no one to show me, and I'm afraid of missing the jugular, and them suffering. I've watched a bunch of videos, but I'm still not too sure on it. The good news is, the second rooster bled out nicely, and I took his head off also, using the broomstick. So...

Hey guys. I just butchered my first rooster. I used the broomstick (or take, in my case) method, and it went okay. I know what to expect with the next one. I hung him to bleed out, but there is very little blood. The dribble down the side is all after about 5 minutes. What am I doing or what...