I killed my first two roosters today. I placed them in a "cone" made out of a gallon milk jug, cut their throats on the left side and let them bleed out. The first one went as well as I could have hoped, very calm and quick (about a minute). The second did not go as well. The blood did not flow out as quickly, slowed, and stopped after not that much had come out. I also realized I had cut the trachea and the blood was also in its beak. The chicken was clearly still alive, breathing heavily, and aware. I made a second cut a little further down the neck hoping it would flow better, but it also slowed and stopped soon. I made a third cut on the right side this time which eventually finished the job. It took over 5 minutes and was very stressful and unpleasant and I felt really bad for the bird.
I'd like this process to be calmer and smoother in the future so I have a few questions:
1. I made the cut starting on the outside at a 45 degree angle down towards the beak on the left side right below (towards the body) the wattles. Is this the proper location and angle?
2. I use a very sharp 8" chefs knife and didn't apply much pressure so the cut didn't go much into the meat of the neck. Is this the proper depth?
3. What can I do to avoid cutting the trachea? Unfortunately, I didn't pay much attention as to its location while eviscerating...
4. Where exactly is the jugular located? Is it on the between the neck skin and meat of the neck, alongside the trachea and esophagus?
5. Any other advice?
Thanks.
I'd like this process to be calmer and smoother in the future so I have a few questions:
1. I made the cut starting on the outside at a 45 degree angle down towards the beak on the left side right below (towards the body) the wattles. Is this the proper location and angle?
2. I use a very sharp 8" chefs knife and didn't apply much pressure so the cut didn't go much into the meat of the neck. Is this the proper depth?
3. What can I do to avoid cutting the trachea? Unfortunately, I didn't pay much attention as to its location while eviscerating...
4. Where exactly is the jugular located? Is it on the between the neck skin and meat of the neck, alongside the trachea and esophagus?
5. Any other advice?
Thanks.