Poultry processing plants are designed to efficiently slaughter and prepare chicken for consumption. The majority of these plants follow similar practices, which typically involve four main steps: live bird handling, defeathering, evisceration, and chilling.  Live bird handling refers to the various methods used to transport chickens from their coops to the slaughter line. This typically involves catching the birds by their legs and placing them in conveyor belts or holding pens. The chickens are then stunned using either electrical current or carbon dioxide gas before they are slaughtered.  The defeathering process removes the chicken's feathers. This is typically done using large plucking machines that have counter-rotating steel drums lined with rubber fingers. The chickens are fed through the machine and the rotating drums remove the feathers.   Evisceration is the process of removing the chicken's internal organs. This is done by making a small incision in the bird's abdomen and then manually removing the heart, lungs, liver, and other organs. These organs are then placed in a separate container for further processing.  Chilling is the final step in poultry processing and it helps to preserve the meat. The chickens are placed in large tanks of chilling water for several minutes. This water is typically cooled using ice or refrigerated coils. After chilling, the chickens are then ready to be packaged and sold.  Poultry processing plants are highly efficient operations that can slaughter and prepare hundreds of chickens in a matter of minutes. By understanding the common practices used in these plants, consumers can better appreciate the work that goes into bringing chicken to their dinner table.