All chickens are processed in USDA approved facilities — some of which are even owned and operated by the farmers that grow the birds. These farmers are very attuned to keeping the birds stress levels down. Chickens are given a shock to stun them before they are decapitated so the slaughter is quick, painless, and as stress-free as possible. De-feathering involves a water bath and the use of a chicken plucker, which is the standard process across the industry. Chickens are slaughtered around 4 months.