how LONG do you dunk the carcass in hot water?

[Sunny Side Up]

Here's some good information on scalding for the easiest plucking: http://thedeliberateagrarian.blogspot.com/2009/02/how-to-properly-scald-chicken-my-never.html I find it helps to agitate the bird up & down so the hot water gets down to the skin. Don't forget to let your bird "rest" in the refrigerator for a few days before cooking him, and use a method with low heat & plenty of moisture to make him nice & tender. Enjoy!

 

[Rod W]

Yes, that is an EXCELLENT article by thedeliberateagrarian. I only wish I had SEEN it before we plucked the Muscovies last week! OOhh, I guess we did alright, besides, it's always a great day whenever we learn something/anything! Thank You, ROD

 

[jaku]

Keep dunking until the feathers of the wings and tail come out with no effort. Variables are time and temp- neither of which have to be perfect. It is better to keep the temp low and just keep dunking- cooked breast meat is gross, as is tearing skin when overcooked. Yes- leave the guts in until after it's plucked.

 

[they'reHISchickens]

If you have never scalded before, it's only fair to warn you that it stinks Hang in there!!