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.
Cleaning the feet is a neat thing to know how to do. If you're ever going to cook with chicken feet (to add collagen to soups or deep fry them or whatnot), it's an essential step.
More plucking, more patience. Notice the Harvey Ussery book in the background.
The first attempt at a killing cone was with a dog food bag. This didn't work so well as I had one rooster flop backwards out of this and one slip forward through the hole and into the bucket.
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!
my sunwolf

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.

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