I was in TSC this afternoon and looked at a "how-to" book for slaughtering all types of animals. Curious as to what they might suggest, I flipped to the poultry section, where they showed a two-step method. Step One was similar to Joel Salatin's method - hang the bird, and slice across the throat. But then the book suggested a Step Two, which was to take the knife, look for a groove in the back of the mouth and push up through the mouth into the brain. It went on to say that when you hear a squawk, you're done. I have never heard of this before and am wondering if this is a well-known/used method by BYC'ers. The reason they gave for doing it is that it relaxes the muscles, making plucking easy. I am a vegetarian because I don't like the inhumane way commercial animals are treated, but am looking forward to chicken dinner provided by my own backyard roosters, because I can have peace of mind that they have had good lives free-ranging my backyard and were killed humanely. But Step Two sounds less humane to me than just letting them bleed out and lose consciousness. The squawk would tend to indicate the bird is aware and feeling this, even if death does follow immediately afterward. Just wondering if anyone else has heard of or tried this and what they thought of the method?