This is perhaps a dumb question, but I can't seem to find an answer (or better, pictures) anywhere. We processed our first chicken last week, using a hatchet to take care of dispatching her. We have more that will be ready soon (later this week, even), and I'd like to try the sharp knife / killing cone method this time. I understand I need to cut the throat without cutting the windpipe, but that just isn't enough detail for me. Is it one cut across the throat or a slice on either side, or something different altogether? My goal is to minimize stress and pain on the birds, and I want to make sure I do it right. If anyone has links to pictures or video demonstrating this, or can explain it so simply that even someone from Alabama can understand, I'd be most appreciative. Thanks in advance.