I remember our first processing was less than pretty as well. I think partly the reason why the hybrid meat birds are white is because of the "feather spots". They are a lot harder to see on a white feathered bird, so people don't obsess about getting them all out like they do with a dark feathered bird where the spots are so much more obvious. Also, a more mature bird that has the feathers fully in are much easier to pluck IMO.
After the bird is killed and bled out, you first scald to loosen the feathers. I scald at 140-150 for 45 seconds to 1 min. Then pluck like crazy. After you remove all the big stuff that can be done quickly and in clumps, then if you run your fingers down over the skin you will feel the pin feathers and can pull them out one and a time. It can be very time consuming. I only use the fire to singe off the very fine hair like feathers and any down if there is any left. I use a lighter, or burning stick. The idea is to burn the feathers, but not cook the skin at all, so you pass the flame closely and precisely, but quickly.
If you scald too hot, like we did the first time, then the skin tears very easily and makes it more difficult to pluck. The hot water comes out of the faucet at 115-120, so it doesn't take too long to heat the water for it to be ready. I use a candy thermometer to moniter the temp.
I agree with pdpatch. It is easiest to make a slit below the vent, very shallowly. Then I stick my finger in and tear the slit wider as needed so I'm not cutting near the intestines, which are easy to cut into accidentally. Then with the bird on its back, reach up and toward the head end as far as you can. You can kind of scrap with your hand as well in order to loosen the organs, but they are not super attached. Then I just start pulling, until I get everything out that I can get, checking for heart, liver, gall bladder (don't rupture it), gizzard, intestines. Then I carefully hold the intestines out of the way while I cut around the vent and remove the tail. After that, I look inside, and remove the lungs (they are the bright pink organs in the picture). They are hard to remove, which is why people use the melon baller and things like that. I have gotten pretty good and just working my finger under it, in and out of the ribs and then taking it out after.
The idea is to remove everything from one hole in the back, except for the crop and trachea, which need to be removed from the neck end. The crop is on the bird's right side, and is obvious if it has food in it. It doesn't tear easily, so I just pull and disconnect the tissue with my finger.
Good Luck next time.
