I have seen that some people cut the corner out of a feed bag and trim the rest to use as a restraining cone. If you intend to hang it on a wall rather than hold it, some recommend cutting the bottom of a 2-gallon bleach jug.
I found I didn't like cutting throats. For me, it seemed it took too long for them to die. And some breeds had prolific pin feathers around the neck, making it quite difficult for a quick slice...it was more like sawing, and this was with a very very sharp knife.
What worked was first shooting the bird in the back of the head, point blank, aimed at eye level with a cone-pointed pellet or .22. It was instant "lights out", which seemed more humane to me. Then I chopped the head off and hung the bird on a noose on one leg for a bleed out. If I was going to pluck, after the hot dunk, I hung back on the noose for easy plucking. I placed a tarp under the hanging birds to catch most of the feathers. Mind you, I had never butchered an animal other than a fish before, so my inexperience may show here. But after several birds, I wasn't happy with the neck slicing and was glad to discovered the head shot. Apparently, this is the same method as "pithing", where the brain is scrambled by a carefully aimed stab through the mouth to the brain. It's just using a bullet rather than a knife.
Man, I wouldn't want to try to hit the head of a bird with .22...especially in my garage where I butcher-can you say ricochet?
The jugular cut is easy if you get the knife blade between the feather shafts down to the skin before cutting.
This tutorial shows exactly where to cut, but I guess it would be a slower death with more death throes movement.
I did the shooting in soft dirt behind the barn...no ricochet. I also used a pellet gun...less power than a typical .22, but lethal nonetheless.
Thanks for that link. Very well done tutorial. A couple thoughts: the author used cornish cross and they were only 7 weeks old. I've never done a CX and the youngest chicken I've done was 19 weeks. Could be a difference of breed and/or age. In the photo, that CX had very few feathers on the neck. It was hard to tell, but I also couldn't see much for pin feathers either. Much of the slaughtering I did last fall was with roosters, different breeds, all around 19-22 weeks and wow they had a lot of pinfeathers. I just couldn't get my knife in between them all. It was easier with the females. I also didn't care for watching them slowly die. The other note was the author mentioned washing off blood and poop from the birds first before scalding, to reduce the bad smell from scalding. Interesting...I never once noticed a bad smell during scalding like I had expected. But then again, none of my chickens had poop on them because they weren't cornish cross.