HENthusiastic Posted July 10, 2012 Share Posted July 10, 2012 Hi guys. Does anybody scald their chickens before plucking? I was reading that this makes plucking much easier. I was wondering if anybody knew how specific temperatures had to be and also could you just do it in a very big saucepan or do you need specialist equipment? I'd really appreciate any words of advice from anybody who does this. Thanks Quote Link to comment Share on other sites More sharing options...
Redwing Posted July 10, 2012 Share Posted July 10, 2012 I took some birds to my butcher this morning as I have discovered he will deal with small numbers of birds He half fills a tubtrug with boiling water, then adds another quarter of warm water on top (so tubtrug is 3/4 full) then culls the bird and puts it in the water, he reckons this strips the feathers off quicker than anything, they literally come out in his hands apparently. After collecting my chickens from him this afternoon I can see that the water has had no affect on the meat Not quite scalding but something to consider perhaps Quote Link to comment Share on other sites More sharing options...
Space Chick Posted July 15, 2012 Share Posted July 15, 2012 I'm going to have more meat birds to do soon, so this is interesting. I always find the plucking takes an age to do Quote Link to comment Share on other sites More sharing options...
HENthusiastic Posted July 18, 2012 Author Share Posted July 18, 2012 Thanks very much redwing. I had thought it was all a bit more technical than that with it needing to be a specific temperature and in a metal container over a heat source. You make it sound quite easy and straight forward. I'll get myself a tub truck. I guess it is the same thing as "scalding" really if it does the same job?! Quote Link to comment Share on other sites More sharing options...
Redwing Posted July 18, 2012 Share Posted July 18, 2012 Put them in cold water after the hot water and plucking though so the heat doesnt linger on the bird Quote Link to comment Share on other sites More sharing options...
HENthusiastic Posted July 19, 2012 Author Share Posted July 19, 2012 Ok. thanks Quote Link to comment Share on other sites More sharing options...
angeluk69 Posted July 19, 2012 Share Posted July 19, 2012 I think I remember seeing on a Hugh Fearnley-Whittingstall (???) programme recently he did this to open the pores so the feathers came out quickly and caused no damage to the skin. I don't recall the exact method, but he just seemed to hold the bird by the legs after culling and dunked into the hot (not boiling) water and began plucking almost straight away. It may have been on the recent '3 go Mad' which had Penelope Keith in, if I can find a link I shall attempt to post Quote Link to comment Share on other sites More sharing options...
TAJ Posted August 26, 2012 Share Posted August 26, 2012 I must say we have got a bit lazy here and only pluck if we want whole chickens for roasting, otherwise we find it quicker to remove the skin with feathers attached - it takes away the need for plucking and gutting to just remove the breasts and the joints. Tracy Quote Link to comment Share on other sites More sharing options...
HENthusiastic Posted August 26, 2012 Author Share Posted August 26, 2012 Yes, I've been skinning, so much easier and quicker and less feathers flying about. I would really like to find an easier way to pluck though so I can do a roast now and again. I haven't tried scalding yet, but I'm going to try when my birds are big enough. Quote Link to comment Share on other sites More sharing options...
