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Scalding Temp & Time for big birds

post #1 of 5
11/8/08 at 4:16pm
Thread Starter 

Hey all, I don't think I am scalding hot enough or long enough.

What do you all scald your big broilers (cornish x rocks - about 8-9 pounds pre-plucking) at and for how long?

please help! It is way too hard to get these guys and gals nekkid.

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post #2 of 5
11/9/08 at 12:02pm

We scald ours between 145 to 150 when you can pull the tail or wing feathers out with your hands farely easy should be enough.

Aaron

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post #3 of 5
11/9/08 at 4:57pm

Humm, we always brought the water to a boil. Dunked the chicken and held it there for a few seconds, put it on the table for a few seconds until you could touch it and go to it. Even with scalding sometimes it isn't easy and if they get too cool and you can't get any more off you can always dip them again. It isn't a science, lol.

BTW Japanese,mille fleur Jap project,  corturnix quail, some red chickens I got at TSC, one EE and 2 EE chicks, and some really poor pyncheons, 10 ducks and 2 welsh harlequin ducklings,  one pheasant hen, one pheasant chick, one MFC chick, 2 Norwegian Jaerhon chicks.
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BTW Japanese,mille fleur Jap project,  corturnix quail, some red chickens I got at TSC, one EE and 2 EE chicks, and some really poor pyncheons, 10 ducks and 2 welsh harlequin ducklings,  one pheasant hen, one pheasant chick, one MFC chick, 2 Norwegian Jaerhon chicks.
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post #4 of 5
11/9/08 at 4:59pm
Quote:
Originally Posted by NC chicken man 

We scald ours between 145 to 150 when you can pull the tail or wing feathers out with your hands farely easy should be enough.

Aaron


That's what I do. Usually about 40 seconds or so, till the wing feathers come out.

Just make sure you have enough water at the right temp, or dunking will cool it down so much it won't work. Too hot and cooking the skin can compromise storage time and the ability for the meat to age well.

Need egg candling reference pics? Click HERE!
2011 Coop build! Click Here!

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Need egg candling reference pics? Click HERE!
2011 Coop build! Click Here!

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post #5 of 5
11/9/08 at 5:41pm

we didn't have thermometers back when....  My wife's Grandma taught me to do the "three dip".

get your water just about steaming hot and very quickly dip your finger in and out three times.. On the third time it should feel just a little too warm..   It works for me .

when dunking the chicken swish it around and up and down..  You have to get the water to touch the skin..

I use a fish gaf to stir the chicken around and lift them out of the hot water..  don't actually gaf them, though..LOL

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