PREPARING POULTRY PRODUCTS 



427 



Killing. — The method of killing will depend upon the des- 

 tiny of the bird. If it is for home consumption, the simplest 

 way is by dislocating the head. With this there is no external 



Fig. 197 



External view of head and neck, showing position of veins, 

 of Bureau of Chemistry.) 



(Courtesy 



bleeding. The blood collects in the pocket formed inside 

 the skin and between the head and the end of the neck. While 

 this method is used commercially in England, it is not in 

 general use in this country because it is thought that the 



