Has anybody slaughtered their chickens with the "pithing" method, or whatever you call it--the one where you pierce the brain to kill it instantly and then sever the arteries in the neck to bleed it out? I'm not new to slaughtering chickens, FWI--I used to do the "stump and hatchet", then I moved to the "decapitation with sharp knife", but currently my favorite technique is dislocating the neck. I'm always most concerned with what's quickest and most painless, as well as most dignified. Then I recently read a reference to this "pithing" method, and thought it sounded very civilized, but I was also given the impression that it requires some skill. Anyone have any specific tips or experience to share? I don't want to try something like this unless I know for sure it will work and I know I can do it right... Thanks!