And how does the processing work? The chickens are fed into a funnel where they are killed. According to Ruhlman, to kill the chicken "you pinch the craw and windpipe, slide a knife vertically through the neck behind them, turn the knife 90 degrees, and cut the main arteries" and then let them bleed out. The birds are then put into a pot of 140-degreee water to loosen the feathers and fed into a defeathering machine which looks like a spinning bucket with rubber teeth inside of it. Then the head, leg and innards are removed and finally, the birds are tossed into a bucket of 40-degree water before they're packaged and shipped out. Again, it's not for the faint of heart but it is how chickens get to your plate. [Ruhlman via LA Times Food]