- Apr 10, 2015
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I process my own birds too. and thanks for the tip. we do ours outside so it's always hard to tell what temp the water is at so the hand thing will work well.I'm not sure how all you chicken lovers feel about processing chickens for meat birds but I do. I have found many tricks to making it easier. I'll share the feathering trick. Heat a pot of water (just big enough to dunk the whole bird in) to about 130 degrees. Not boiling. Just very hot but you can still put your hand in without scalding. Take your bird (after you kill it please) and dip it into the water for about a minute. Swish it around and than you should be able to pluck that bird very easily. Even those pesky wing feathers come right out with just a little pressure for the quill feathers.