ejcrist
Songster
Let me 'splain it to you from my perspective. We never chop the head off but rather slit the jugular on both sides. This way the heart continues to pump blood out of the body and they fall asleep in 20-30 seconds or so. When we BBQ them they don't have even the slightest gamey taste I'm assuming because of lack of blood. When you chop their head off there'll be some blood but a lot remains in the carcass and you'll get the gamey taste in some cases. That's how we do it anyway - no right or wrong way just whatever works for you. So in my case when I'm applying the knife to the jugular I'll come in from below the ear facing upward (between feathers/against the grain) so as not to cut into feathers which would get in the way, slow the process, and dull the knife. With Naked Necks none of this would be an issue since there's no feathers there - you could just go straight in with no mistakes.I don't get it. If one is going to chop off the head anyway, what does it matter if the chicken has a naked neck? Does it just make it easier to find the right place to chop?
Best,
Karen