What does it physically feel like to cut a chickens head off?

[deidreg]

This summer I have had a couple run ins with injuries where I thought I may have to kill a hen. I did not end up having to, though I am still dealing with a hen and killing her is still not off the table. I have never had to kill one of my chickens, or any animal, before. I've watched videos on how to cut their heads off, which I feel is the most humane and most full proof way for me. I am wondering what it feels like? Like, how much pressure to use, how the knife glides through, etc?

I know this is a weird question (and maybe a bit disturbing question), but I'm super afraid of messing up and causing a chicken to die in pain.

Any information on this subject is welcome!

I appreciate your bravery and practicality asking this question. I also took on chickens knowing culling is part of the deal. I've been fortunate to be present for every pet cat I've had the vet euthanize, and I know killing a chicken will be much harder. This thread is most helpful.

 

[deidreg]

Ditto Dat!!

I use the broomstick method of CD for euthanizing a bird I'm not going to eat.
Cervical Dislocation is shown in this video at about 1:00,
Click the 'Watch this video on YouTube'

it's the only CD video I've found that doesn't remove the head.

-Notice the slight divot in the ground under the stick and neck, this will keep the bird from being choked.
-Notice that she slowly stretches out the neck and legs before giving the short sharp jerk that breaks the neck close to the skull, this is key to success IMO.

I've found this technique to be very effective.

I also thank you for sharing this! I've read descriptions of the broomstick method but couldn't picture it. Very, very helpful.

 

[aart]

Not that I'm ever going to do this, but theoretically speaking.

 

[3KillerBs]

Wouldn't you hang it and slit the throat after it was dead via the broomstick anyway to bleed it out?

No.

What I did, after the flapping had concluded, was lay the bird on the processing table with it's neck hanging over a trash can and use my kitchen scissors to sever the skin at the end of the dislocation area where the blood had already collected.

Everything unwanted dropped neatly into the trash and I proceeded to finish the steps in the butchering process.

 

[aart]

I proceeded to finish the steps in the butchering process.

Wonders if there is more blood when gutting using CD vs slit and drain?
Have you done both @3KillerBs ?

 

[Chicalina]

I had a terrible, young cockerel that I had finally had it with. And even though I didn’t want to be “the killer,” I knew it was my responsibility. I searched and searched until I found just the way I thought would be easier for me.

I have used this method many, many times over with excellent results each time. There is no flapping as I have the bird wrapped in a towel and continue to hold it until all movement has subsided. I even use this on my sick girls that I know I’m going to necropsy.

There is one thing I add to this procedure and that is I “pith” after cutting the juggler. Pithing simply means to pierce the brain. I don’t know if it’s absolutely necessary, but I do it. John Suscovich explains it in detail.

When I have several cockerels to slaughter (ones that I haven’t had any attachment to) I use the kill cone. This just allows me more time to do other things in the butchering process besides holding the bird while it bleeds out. The cone securely holds the bird.

Regardless of which method I use it is not fun, but it’s a job that I must do. You must commit 100% to the job at hand...no backing out. And yes, I do part the feathers before I place the knife to the neck.

really informative videos. I liked the woman in the first one, she was very gentle yet practical.

Can anyone tell me why she cut the neck first and then broke its neck? Wouldn't it be a quicker death to do it the other way round?

I have no experience so am curious

 

[Chicalina]

No.

What I did, after the flapping had concluded, was lay the bird on the processing table with it's neck hanging over a trash can and use my kitchen scissors to sever the skin at the end of the dislocation area where the blood had already collected.

Everything unwanted dropped neatly into the trash and I proceeded to finish the steps in the butchering process.

That's kind of what I meant. I get that the heart is not pumping the blood out of a dead chicken, in contrast to throat slitting when alive. So the pooled blood in a broken necked dead chicken is just drained pretty much the same way I.e. neck is slit/cut/whatever and chicken is hanging with head down in some way. I suppose the same effect would be had by removing the head at this point?

 

[3KillerBs]

Wonders if there is more blood when gutting using CD vs slit and drain?
Have you done both @3KillerBs ?

I have not done both and would be interested to do a direct comparison. We were planning on trying the cones on this property so as not to have to stand there holding the birds while they flapped.

I chose the broomstick method for two reasons:

First, it was what I was taught. Oddly, I was taught to butcher chickens by an Army wilderness survival trainer who could kill, gut, and skin a chicken to be ready to cook over a fire with no tools but his bare hands.

Second, I was butchering in my backyard on a corner lot with visibility from the road only slightly blocked by the firewood rack and a bamboo fence. I thus used a method that was relatively inconspicuous with nothing to alarm passers-by unless they caught the moment of the flapping spasm.

 

[Mimi13]

he uses a duck "key" to brain the chickens first

This sounds interesting. Can you please explain what this is exactly? I’ve never heard of this.

 

[aart]

he uses a duck "key" to brain the chickens first

Pithing?