Gloves for dunking chickens in hot water?

[Sparklee]

Thanks for all the comments!!! Really. I like hearing what folks do.

The zip tie idea could work maybe if I use a piece of doweling. I really twist the bird around and swish it round and round and then up and down when I have the gloves on. I don't want the fat under the skin to start getting cooked, but I do want those wing feathers to slide out easily.

I had never thought of flipping the bird the other direction and doing the feet separately. Duh. ::slapping myself on forehead::

I have tried 148 and each degree up from that, and for whatever reason, 155 works here. Maybe if one is at a higher altitude it's different? Maybe the birds' feathers stick into their little feather sockets more determinedly at higher altitudes?

I ended up ordering some sort of bar-b-que gloves online that are plastic coated. Maybe they'll be what I'm looking for.

We boil the feet for stock/broth just like the great executive chefs from the Days of Yore (ala Phoebe). If I wanted to order any good chicken feet, I'd have to pay around $5 a pound. You bet I'm going save ours. Peeling them as I go instead of waiting until later is a recipe for disaster for me. It takes forever to peel them later.

 

[Winsor Woods]

Hey, I just had another "Slap myself in the face moment."

I had to process a CX today that came up limping this morning. I held her feet to scald for the plucking but then after plucking, I cut the feet off as normal and then threw the feet in the scald water by themselves. I used tongs to grab them out and take the socks off. Easy peasy!

Dan