Enterprising chicken operation along #70 Village public road. This is halaal chicken at is very best in the strictest of religious practices. The chicken or duck is placed in a cage then turned upside down in a special hanging container that keeps the wings and legs together. The neck is pulled through the bottom opening and slit with one stroke. Bloods drains. The bird is placed in boiling water and into a turning feather extractor. Roasting is done as desired. After a clean bath the bird is chopped to desired size, placed in a bag and ready for the carahy (spelling?) cooking vessel.
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