Now an easy and quick way to handle and butcher chickens and other similar sized poultry. 

Some call this a killing cone. It is a sheet metal cone built to hang on a 1-1/2” board. The cone allows chicken or duck to be placed in the head first. Then pull down and stretch the neck out to sever the jugular vein and allow a clean bleed out before removing the head. The wings and legs are pulled down into the cone to prevent being flogged or clawed. Hang on a fence or board fastened at a comfortable working height.