Originally Posted by Mrs. K
I am getting better. It still takes some gumption to just go do it. But today, my daughter was with me, and she was impressed how fast I did three.
I wash and wash. Pluck and pluck.... but the carcass does not look as pretty. There is no way I am going to get one of those big pluckers for a few head a year, but is there any other options? I have seen something attached to a drill, has anyone tried them?
How do you get all the feathers and hairs out?
These were out of my bielefelder rooster, seemed big enough when fully feathered. Pretty small carcass when plucked.
I am aging the carcasses in the fridge a few days before I freeze them.
My granddaughter being served roast beef for supper asked "where is the chicken? "
For sure on the gumption......
......not sure if its the killing or all the work to set up and clean up.
Good for you!
You ate your new rooster?!?
Any pin feathers are a PITA, I usually have to squeeze them out d.
Sometimes scraping hard with a butter knife will push them out, it's tedious.
The hairs, and any remaining feathers, can be burned off with hand held propane torch.
My torch didn't work so good so I ended up just pulling most of them out by hand during final rinse/parting out in the kitchen. Wonders if one of those culinary butane torches would work?
Originally Posted by donrae
I'm determined to process one all by myself here in the next few weeks. I've done it with Honey, but for some reason I just feel I need to do at least one start to finish. We've always skinned our birds, but I want to pluck. I figure since it will be just me and I'll have literally all day, I can take my time and rest and re-dunk if needed. I'm thinking to try it in the kitchen, but since I've not plucked before is that not feasible? Too messy? I can set up a table outside, but I don't have a good way to heat water outside so the dunking will need to be on the indoor stove.
I wanted to get a plucker made this summer, but it just didn't happen. I've looked at the drill attachments, but they seem so messy and send feathers all over the place. maybe someone on the meat bird forum would have input.
Scalding is messy, I don't think I would do it in the house, lots of water dripping when you pull them out of scalder pot.
I turn up my water heater and it gets up to about 140F, then I heat up to 150F on a propane burner.
Friend told me recently she just uses boiling water and tempers it with tap water.
I was thinking of starting with my 140F the adding boiling water out of teakettle to bring it up for doing just,
one instead of screwing with the propane(which I have to borrow as I don't own one... yet).
Luckily my laundry tub is within 30 feet of where I harvest in the garage, so carrying water is pretty easy with a few trips.
Just some thoughts.
Edited by aart - 10/18/15 at 3:26am