Mommahen, do you dunk them first? Remember when I was talking about Cyrus and how I realized the canning pot was already out and the water was already hot? Well, if you dunk them in water between 150-170 degrees (you don't want hotter or it will start to cook them), for about 30 seconds, it makes plucking MUCH easier. I was literally just pulling them out by the handful yesterday. I said about 30 seconds but in truth I don't really know the ideal time. What you do is dunk the whole bird and then after around 30 seconds, try pulling out a wing feather. If it comes out easily, its time. If not, wait another 10-20 seconds.Can someone please help me right away?! The boys butchered 3 roosters and I've seriously been picking the little feathers out for so long my fingers are all cramped up. There has to be an easier way that standing there with a pair of tweezers. Even when I get the feathers out sometimes it looks like they're still there and there is black stuff in there.