How do you slaughter broilers?

Answer 1

In a very small operation, the chicken is restrained (usually by sliding them upside-down into a large funnel with the small tube cut off) and the neck is cut with a very sharp knife rapidly. This should cut through both carotid arteries and both jugular veins, which results in rapid death due to exsanguination (blood loss). In large commercial operations, the animals are hung upside-down on a moving line, electrically stunned then have their throats cut to bleed them out.