Search results for query: *

I am so glad you let me know about that. I was under the impression that the pigments in white eggs are also white, in the pigments in brown eggs are a burgundy color. Believe it or not this makes my life a lot easier now.

When you say whiter the egg, you are referring to the shell?

Assuming your girls aren't around any roosters any "blood" spots found in an egg is really actually just a pigment. Will these spots be reduced if the egg is from a white layer, and increase if it is from a brown layer? If not, how can I reduce the occurrence of these spots?

Interesting. Apparently it tastes better, didn't think it would affect the taste.

It does make it more difficult removing the feathers without scalding it. But since there is blood still left in the chicken when you scald it you're really cooking it when you scald it even though it's not the intention. I believe the verse says we can't eat the blood because the blood is the...

Donrae, I think I'll try it that way I might soak the birds for a little bit in cool water and then put it in the plucker, I bet it will still make it easier than in hand plucking. Kosher slaughter is much more involved than regular slaughter. The person who does it must be certified, the knife...

That would be true, except by scalding it you have just cooked it with the blood in there, thus permanently ruining the chicken from kosher status. Perhaps I should reword the question. What percent of the feathers would be removed if I put a chicken in a plucking machine without scalding it.

Sometimes people seem to troll forums just to upset people. I thought that's what you were doing, but I was mistaken. I appreciate the help you gave, and am impressed by the insight by your research.

Normal chickens you find at stop and shop have all been scalded; but the fowl I buy is guaranteed not to have been scalded. The problem is whether I do it or anyone else scalds the bird. Normally the electric pluckers can do a bird in 15 sec, I'd be happy if it could do the bird 90% in a couple...

115f isn't anywhere near scalding, would it work at such a low temp? Plucking feathers by hand without hot water was the norm years ago. Maybe it would still work with the plucker.

I've done that, and it fine when just want parts, but I often enjoy roasting a chicken whole, and the skin really keeps the bird moist.

Bbqjoe. Your a terrible person, your comment is hurtful and borderline hate speech. A real man would apologize.

I have a dozen birds or so, and am using them primarily for eggs. Eventually, I do plan slaughtering them for meat. I know normally to remove feathers after the slaughter, they are scalded in hot water and then put in feather picker to remove the feathers. Here is my issue, due to religious...