Most people withhold feed before butchering. It makes it a much cleaner process. We usually do feed, mainly because it makes me feel better. Going forwards we will probably always feed, but probably significantly less. That way they get some, but aren’t stuffed full.
Before grabbing a bird, it’s important to have all your supplies ready. I have my cutting board laid out, along with all my (sharpened) knives, and a hose fitting with a sprayer attachment. Also nearby is a trashcan for entrails. On the patio next to my station, we have a heat source heating water, and next to that is our homemade plucker. Behind the shed we have two traffic cones set up to be kill cones. We wait until our water is almost hot enough for scalding before we go and get a chicken.
Once to the kill cones the chicken gets slid into the cone, often with help to make sure the head goes into the hole, and doesn’t get caught sideways. We usually pull the head out gently, just to make sure there is one, swift cut. The knife gets drawn across the neck, under the jaw bone. When done correctly the blood starts flowing quickly and strongly. Although this may seem a horrible way to die, it’s very peaceful. As peaceful as death can be. Cutting them across the neck renders them unconscious in a few seconds. We then just let the chicken bleed out, and let the body stop flailing.
Butchering day is long, messy, smelly and exhausting. However, opening your freezer to beautiful, local, humanely raised meat is worth it all.