I have not done one myself yet, a long time ago
I tagged this article, which read awesome, so I hope it helps you. She processes them with 1 small knife and a pot of warm water...no shooting involved. Here, if I want to sell anything to the public, I have to take my live birds to a Provincially Licensed Processor. We have ridiculously idiotic laws called "Supply Management", so I have to take my birds to a processer so the .gov knows how many I have processed. I am allowed 300 in a year, only, or I have to buy quota (at a ridiculous price). They don't really care what the public buys, as long as its very few birds other than what the chicken processors sell.
I am actually going to try to start an editorial campaign in our local papers to force food processors (e.g. anyone who makes more than 300 meat birds, or has more than 100 layers) to stop being allowed to call themselves farms. We have dumb commercials on TV advertising local eggs, when in fact we have no egg manufacturers near us...ergo, we have no store that sells eggs that are local...so how do they get away with this? I'm local, but legally I'm not allowed to sell where that commercial says is local eggs...go figure.
Ok, off my horse.