So. You've killed your chicken. Regardless as to whether you are hand-plucking or using a sweet-ass plucking machine, you will have to scald the chicken first. We dunked them in groups of threes in a giant vat. So the first video is scalding them, and the second is the wonder of the automatic plucker.
You have to make sure you keep the water on to keep it cool. All those little nozzles help protect the meat as they suck air out. The feathers come out of a chute the other side. Should only take about 13-16 seconds for three birds. Don't want to bruise the flesh! While this looks a bit harsh, it is soooo much better than hand-plucking and doesn't hurt the meat - though sometimes the heads pop off...
Tune in next time for......THE SLAUGHTER........and Halloween pictures!
Back to work, full-hours part-time work :) hurrah hurrah!
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