How did vendors prepare goods like chickens in the 1960s?

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Vendors in the 1960s Would Skillfully Prepare Live Chickens for Sale

In the 1960s, vendors at Kuala Lumpur's Central Market would meticulously prepare live chickens for customers. This process involved selecting a live bird from a cage, followed by the vendor skillfully slaughtering it. The vendor would then drain the blood, process the chicken through a de-feathering machine, and clean it, all within a matter of minutes.
Live Chicken Selection and Slaughter

The process began with the customer, or in this case, the author's mother, carefully selecting a live chicken from a cage. This direct interaction allowed for a choice of the freshest bird. The vendor would then proceed with the immediate slaughter of the chosen chicken.
Swift Processing and Cleaning

Following the slaughter, the vendor would quickly drain the blood from the chicken. The bird was then fed into a de-feathering machine to remove its feathers efficiently. The entire operation, from slaughter to cleaning, was completed within a few minutes, demonstrating the vendor's practiced speed and expertise.

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How did vendors prepare goods like chickens in the 1960s?

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