Next week my hubby and I are gearing up to butcher our 20 roosters. They're not getting along any more, so it's high time! This is our first time doing this (besides helping pluck as a kid), so I'm trying to do my homework to find the best way to off them (is there a better term that doesn't sound so callous?). From what I've gathered in my online search, chopping their heads off on the block causes them to retain their feathers (not to mention that the heads take up to a minute to die ), so I want to avoid that if possible. Pithing (knife through the roof of the mouth to the brain) apparently helps to release their feathers and is swift, but I don't know if hubby will have the stomach or heart to do that. I know I won't! I'd like to go with the restraining cone method where you cut the two jugulars and let them quietly bleed out while they're still able to breathe. Seems the most humane. Does anyone know if this method helps release feathers, too? If we can dry pluck, that sure would be my preference. All hints/tips/words of wisdom from anyone more experienced than me most welcome! Thanks in advance!!!