I watched a neighbor friend show me how he butchered a chicken without a drop of blood. Basically he broke the neck with a quick pull and then skinned the chicken on the breast side with an incision into the loose skin around the legs and then he pulled all the skin away from the breast. Then he cut out the breast starting at the breast bone and then they cut out both tender loins below the breast. He was careful not to puncture the organ cavity below the breasts. Then he cut the skin and peeled it away from both thighs and cut the thigh away from the carcus again careful not to puncture through the organ cavity. He then presented the breasts and thigh and legs all skinned and ready to be packaged. For me that is all I ever usually eat anyway and I usually do not care to keep the skin. Time for demo was about 5 minutes! My only concern was whether if not bleeding the chicken would cause any of the blood to move into the muscles or maybe stay in the muscles. It apeared like there was no blood at all. I have asked the USDA to respond to this same question but I was wondering if anyone else has butchered chickens like this. I am ready to try it out simply because of the ease and speed of the whole process but he and I wanted to know if anyone else has done this and if it is as safe as bleeding.