Can you RENT a plucker?

[macnugget]

What temp is good for scalding the chickens

 

[dangerouschicken]

This is from Oklahoma State University's Dept of Animal Science :

Scalding temperatures should be determined by the type of poultry and the difficulty of picking. For waterfowl and mature birds a higher temperature and longer submersion time should be used. For younger birds a lower temperature and shorter time is recommended.

Semi-scald or slack scald is the name given to scalding for 30-60 seconds in 125-130 degrees F. water. By using this time and temperature the epidermal layer is left intact. Birds that are being slaughtered for an exhibit should be scalded in this way to improve the appearance of the carcass. Water that is too hot will cause the outer layer of skin to loosen and be lost. Loss of that skin also results in loss of some yellow pigment on the skin.

Sub-scald is the use of water at 138-140 degrees F. for 30-75 seconds. The epidermal layer is broken down by this time-temperature combination but the feathers are usually much easier to remove. For home processing this method of scalding is recommended.

Hard-scald or full scald requires a water temperature of 140-150 degrees F. This method is faster and eliminates pinfeathers, but the birds tend to dry out and have a less desirable appearance. Waterfowl may be scalded at this temperature.

Whatever method is used the birds must be properly bled. No scalding should be done before all movement has stopped.