We have a rooster here inteaded for Sunday Lunch with friends... he's going to the brine tonight. I asked my husband to kill it but I thought, well, it would be a nice treat to the boy if I had it done for him when he got home. Problem being - I kinda suck at it. Last time we killed I did my best but I missed the juggular and he had to finish them off for me. He showed me a better way to hold the neck to get the proper spots but I worry about doing it again. I want to cut the whole head off so I don't risk a long death for the little guy. If I'm brining the meat anyway does this make a significant difference in bloodloss? I know with the head intact it drains better.... but again, more for kindness at my lack of expertise than anything. Would prefer not to hack away at the poor guy. So, yeah - how much difference does head on/off make in bloodletting if I plan on brining anyway?