Years back when we raised meat chickens on the farm, we had them butchered by a professional, because we would do 25 at a time.....most human way by a pro......a cone nailed to a board with the bottom just open enough to let the chickens head drop into the hole, cut the head off, let it bleed and on to dropping the dead chicken into water just blow boiling point to wipe off feathers....then singe the hair over a fire, drop immediately into barrel of ice water to cool down. When all 25 have been cooled down, bag and call owner to come pick up their birds....freezer ready...
We did it basically the same way....used #10 tin cans, cut out a hole in the bottom after nailing to a shed. Cut their heads off and let them bleed, dip in boiling water and then pick the feathers off, gut them and they are “good to go” as they say today. I can remember my Grandma wringing their heads off and us kids chasing the headless chicken around. We were dirt poor and you got your fun where you could find it.....