I finally got around to processing another chicken today. (Thanks again to everyone who posted on my thread after I did the first one, the advice helped). Overall the process went a little better. My main question now is about bleeding the chicken out. I was going to try cutting the throat again, but with all that rooster waddle around there, I just wasn't sure where to cut. So I cut the head off with an axe. That killed him quick, but he did not seem to bleed out very well. For those of you who simply lop the heads off, what do you do to let it bleed it out? Do you just hang them upside down for a while? One person told to me to let them run out because the activity will pump the blood out. Not sure I buy that though. What do you all think?