I'm processing chickens on a very small scale here, no more than 6 and usually only 3-4 at a time, only once a week or even less often. We're certainly getting an education with each session and constantly trying to figure out how to do it better the next time. We've just been using a styrofoam cooler for the scalding water, one that came with a pal's Omaha Steak order. We heat a big pot of water to boiling on the stove inside and then keep it warm outdoors in the fire pit until we need it. Then it's poured into the cooler and water from the hose is added until a meat thermometer stuck in reads 140 degrees. But this last time we decided we should use something taller & more narrow for a scalding container, so we can get better vertical agitation of the birds, so the hot water gets through the feathers & reaches the skin more effectively. I was thinking of using a plastic 5-gallon bucket, or a sturdy plastic wastepaper basket. Nothing too big or then we'd have to heat lots more water. But tall enough to swish the birds up & down completely. Is it safe to use a plastic container with that hot of water? Will it melt or leach out something unhealthy? Will it allow the water to cool too quickly? We usually butcher the birds in pairs from start-finish, then go on to the next pair. For my very occasional purposes I don't need/want to spend much time/money on this, though I do want to have something more efficient for scalding. Please let me know what you use at your home. Thank you!