All dressed up for the oven!
I didn't have an outdoor stove, so I used an indoor stove and a huge scald pot. I used a cheese thermometer to check the water and make sure the scald was not too hot.
Tools included two different-sized knives, heavy duty pruning clippers, a knife sharpener, heavy plastic (as the table was old and not easily sanitized), a pot for edible guts, a bucket for feathers, and a bucket for inedible guts.
I like to try to use an outdoor table setup on nice days. However, an indoor setup can be useful in cold weather or on rainy days. This was on a back porch and so provided protection from the elements.
All dressed up for the oven!
Chicken dinner! We process boys starting at 3 months and try to get everyone done by 5 months for tender, good-sized carcasses (1-4lbs after processing). That way they can still be cooked in the oven. For an older rooster, a slow-cook method such as cooking in a crock pot is much better.
Plucking after the scald takes patience. The tricky part is those dark pin feathers.
my sunwolf

All dressed up for the oven!

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