- Sep 9, 2011
- 104
- 1
- 89
I use a cone. Being upside down and confined with their wings to their body really seems to calm the bird. Per someone else's advice, I find the bare spot on their neck, kind of below their ear, but on the neck. I make a swift and firm cut. Finding the bare spot helps since this way you don't need to cut through feathers. Make sure whatever you have is very, very sharp. I've found pampered chef paring knives work well for me and razors are okay. I've yet to find the perfect knife.
For me, the key is to stay calm and be very confident in my cut. Any hesitation, and slightness in pressure and you'll have to go back and cut again and that's not what you want. I've learned the hard way to cut firmly and swiftly. I would also keep a pair of pruners ( felco is great ) or really good poultry shears nearby in case you feel like it's not going fast enough, then you can sever the spinal cord. You'll know when you've hit the artery, because the blood squirts out quickly, no dripping. If it's dripping, you need to cut again. If I feel it's taking too long and the animal's suffering, I grab my pruners and sever the spinal cord. This happened twice to me and only because I was nervous and didn't apply enough pressure when cutting. Personally for me, nerves have been my biggest challenge, that and doing big old roosters with tough skin. The younger ones seem to go very quickly. Also, if you use a cone, make sure their feet are tucked into the cone. As an extra precaution, I tuck a towel around the bottom. You don't want crazy chicken feet smacking you in the face.
You'll get better with each one and you'll learn what does and doesn't work for you. And if you make a mistake...it happens, we're all human. For me, what's important is minimal suffering on the animals' part.
For me, the key is to stay calm and be very confident in my cut. Any hesitation, and slightness in pressure and you'll have to go back and cut again and that's not what you want. I've learned the hard way to cut firmly and swiftly. I would also keep a pair of pruners ( felco is great ) or really good poultry shears nearby in case you feel like it's not going fast enough, then you can sever the spinal cord. You'll know when you've hit the artery, because the blood squirts out quickly, no dripping. If it's dripping, you need to cut again. If I feel it's taking too long and the animal's suffering, I grab my pruners and sever the spinal cord. This happened twice to me and only because I was nervous and didn't apply enough pressure when cutting. Personally for me, nerves have been my biggest challenge, that and doing big old roosters with tough skin. The younger ones seem to go very quickly. Also, if you use a cone, make sure their feet are tucked into the cone. As an extra precaution, I tuck a towel around the bottom. You don't want crazy chicken feet smacking you in the face.
You'll get better with each one and you'll learn what does and doesn't work for you. And if you make a mistake...it happens, we're all human. For me, what's important is minimal suffering on the animals' part.