Posted by mazemeister on June 29, 2014 at 15:34:16 from (173.3.255.19):
In Reply to: Butchering Chickens posted by John in La on June 29, 2014 at 09:44:34:
you can do it yourself. get a big pot and a propane burner like in the pic. for just 50 birds, i wouldn't bother with the drill powered plucker; your hands should be just as good.
for killing- get 1 or more killing cones. usually galvanized- with a hole to let the head out the bottom. the cones are important so they don't flap the wings, potentially breaking one. one cut with a sharp knife is all it takes- some technique that comes through experience is essential there.
for scalding, a pot, burner, and thermometer, wooden stick to agitate. i think the temp/time depends in part on how the birds are raised- how many feathers, etc. but i find that 148-150 F, 30-40 sec is a good place to start. if you tear the skin trying to pluck, the water's too hot.hang the bird with a rope around one foot, and "rub" the feathers off. except for tail and wing feathers, they should all just slip right off.
takes time, and helps to have some helpers, but very doable.
what works well is to use a clean rubbermaid stock tank or similar with a hose running to overflow for the initial chill- after plucking. then, after they're all dead and plucked, do the evisceration and into the fridge.
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