Commercial chicken processing isn't a pleasant process. The chickens are hung by their feet from a conveyer with their heads being dragged through an electrified water bath. Some chickens manage to keep their heads above the water. Then their throats are slit by getting dragged over a rotating blade. Chickens are alternatively stunned or killed by being gassed. The old chopping block and hatchet in the backyard are quicker but not doable on a commercial basis due to the sheer numbers. Chickens raised for meat are usually slaughtered when 7 months old. Egg-laying hens are slaughtered when their laying capacity declines at about 18 months old.