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Step 1
Choose a chicken for slaughter. Your chicken must appear healthy and not have any signs of sickness. Perform a visual and a tactile inspection, feeling around the organs for signs of disease or health.
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Step 2
Examine the blade of your knife. It is necessary to use a special kind of knife for kosher slaughter. The blade should be extremely sharp and have no nicks or cuts.
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Step 3
Hold the chicken carefully so you can make the incision in one swipe.
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Step 4
Cut the trachea, esophagus, cartoid arteries and jugular veins in one uninterrupted incision without squeezing or chopping. Many years of study and training are required to perfect this technique, and correct performance renders the chicken kosher.
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Step 5
Look at the knife blade again. If there is a nick or a cut on the blade you did not notice before, the chicken is not kosher.
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Step 6
Drain the blood from the animal. The blood should be covered after it is drained.
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Step 7
Inspect the internal organs after the slaughtering. You will need to inflate the lungs to see if there are any holes there. If air escapes from the lungs, the chicken is not kosher.
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Step 8
Get rid of any animals deemed not kosher immediately so they can be sold as non-kosher meat.









