I saw this method pictured in the book "Living With Chickens" by Jay Rossier. The person doing the butchering is holding the roo's head on the ground with a broomstick under her feet, and she pulls up on the roo's legs. The book doesn't go into much more detail than that. When we try that method it doesn't always work as easily as we would like. Sometimes the head & some tube, the esophagus or windpipe or cock-a-doodle-do-er, come off completely. That sure was surprising the first time that happened, I thought we were just breaking the neck somehow. Other times it takes an extra strong pull & some twisting to get it to give, and it seems we're prolonging the bird's execution. Is anyone familiar with this method? Any recommendations to make it easier & faster for the birds' sakes? I thought this would be a good method to kill the birds so they could do their flipping & flapping with their heads attatched & not have blood splattering all over. Then, once they were still, we could behead them & let them bleed out neatly hung over a pail. But if we're just pulling their heads off, we might as well use a machete or axe & make it quicker for the birds' sakes. Which is not as easy as I would like that to be either. My neighbor was able to behead them with one sure stroke of his machete. When my girlfriend & I tried we had to whack several times to get the head off. Do we need a sharper/heavier tool? A more stronger & decisive swing of the blade? Perhaps we're hesitating to whack with all our strength, still instinctively withholding our heaviest hit subconsciously not wanting to "hurt" the bird, when actually it would be more kind to hit hard & get it over with faster? Now that we're past the "ewww" and the "awww" factors it's not that bad of a job to do. But we'd like to find the best method of dispatching that would be the quickest & kindest for the birds. Thanks for your advice & support.