I was hoping others would give some insight into the process of using a knife through the roof of the mouth through the brain to kill the chicken quickly. I understand it relieves the muscles as well as helps loosen feathers for plucking. Have you used this method for butchering and if so can you give me the pros and cons of it? Also I've seen videos where cutting the throat before (which tends to cause the chicken to open its mouth making it easier to thrust the knife upwards) vs cutting the throat for bleeding out afterwards.... Which is the suggested or most beneficial way in your opinion? If the chicken is brain dead first does the heart still pump to allow the bird to bleed out? Many thanks for your assistance and my apologies for asking what may be a gruesome question for others. I'm trying to find a quick and efficient way of dispatching my birds.