I use the broomstick method (cervical dislocation) for ones I eat, if you do it right they bleed out fine. I personally pull until I feel the head pop from the spine, and then give it another tug to take the head off completely. Then I grab the wings close to the body with one hand and hold them over the gut bucket. You want to watch a lot of Youtube videos, it's much easier to watch both the killing and the processing than just reading about it.
Most like to kill on an empty gut, so you provide water at all times, but try to do it first thing in the morning having taken the feed away the night before.
So. I catch up the bird (if just doing one, getting off the roost either after dark at night or before light in the morning and putting in a cage makes it easier, and less stress on the bird), and gently lower the head so that it's hanging head-down, holding the legs together in my left hand. They'll fight a bit at first, then calm down as the blood rushes to their head. Then I put their head on the ground, stick over the back of the neck close to the head, step on it and pull. Let it drain and quit flapping (the nerves still fire after death). Then I swish really well in a bucket of cold water because it's easier to deal with wet feathers, dry will fly all over and stick on you and the meat.
Next, I slit the neck skin down the front of it to the body. Pull up some skin by the point of the breast in the middle of the bird and make a slice across. Stick hands into the slice, open it up, and pull the skin towards the head and feet. Then continue skinning over the wings (I cut the last two joints off, terrible to skin), get the crop cut out, cut the legs off at the joint and pull the skin over them, then pull the skin down over the back. Cut through the tail carefully, then flip over and open the cavity and cut down around the vent. Pull all the guts out, and you're basically done.
