What does it mean to kill a chicken without bleeding?

It means to master the way of doing things. Death mainly caused by bloodletting. Chickens will die quickly without blood, so it is more convenient to cut the neck with aorta.

Killing chickens as a technical activity, the most critical trick is to cut the throat and bleed. Skilled chicken vendors will put their hands into the chicken coop, grope for the chicken's bare neck, and pull the wings of the chicken's ribs along the neck, and the whole chicken will be caught out of the chicken coop. Because the wings are pulled up, you can't move or flap your wings. At this time, the chicken vendor will grab the chicken in one hand, put the comb into his finger in the other hand, pick up the kitchen knife in the other hand, and cut his throat and bleed.

The reason of bleeding is that there is an artery in the throat of the chicken, and it bleeds quickly. At the same time, the chicken will not twitch for too long and will not affect the meat quality. If you don't cut the chicken's throat and bleed to suffocate, the blood in the blood vessels will solidify in the chicken, which will lead to the chicken turning black.

After cutting the throat, keep the chicken upside down, so that it can bleed faster and prevent blood from flowing to the chicken and affecting eating. Then you can boil water, pluck chicken feathers and gut them. The following links can be done slowly, and the technical content is not high. The most important link in the whole process of killing chickens is to cut the throat and bleed. Learning this link is undoubtedly mastering a technical job.