I think you handled it well , yes she needs to feel whatever she feels , I just think a lot of people think themselves into what they "should" feel based on some false narrative cooked up by someone with an anti meat bias.
chickens go dumb and docile when swung upside down , then you are cutting the arteries they drop blood pressure so fast the reaction you get is not one of the mind but one of muscles contracting trying to pump blood that is not there.
a very sharp knife you don't even feel when you cut yourself , you know you did but it takes a while to hurt , by then the chicken doesn't have the blood pleasure to be conscious.
that is my view on it.
I don't like the hatchet because when you break the spine they flap out of reaction to the spinal break , while you are separating the head in a single stroke , you get more meat bruising and wing damage from their flapping also more potential for you to get hurt.
so cones and a sharp knife is my preferred method , if they are dying for a reason , it's best that reason be carried out as fully as possible cooking all of it to eat.
Nailed it. I use a Kershaw leak for chicken killing. It pointy and keep like a razor . The two small to cut that arteries are done fast. I dont cut all the way across just where the important stuff is. I dont cut the esophagus or anything not necessarily that could inflict more pain.
But th sharp knife is likely not felt befor the blood pressure drops enough to make it irrelevant
