how LONG do you dunk the carcass in hot water?

[chooniecat]

I have a poor rooster that some idiot abandoned when they left their home and can't keep him so he will be soup. I have only skinned my past meat birds(easiest) but as this is an older bird I know they are hard to skin. the info I have managed to find on here doesn't say how long you submerge them in the boiling water(I can NOT afford all the equipment some will suggest I "need") to loosen the feathers? will be cooked immediately so don't care if I leave it in a touch too long. seconds???? thanks!

 

[stanglover2001]

I try to do at least 30 seconds, at a temp of around 150 degrees F. I check it by seeing how easy the leg feathers and a wing feather come out, if it takes a lil bit to yank them out try for another 10 seconds and repeat til you can wipe the feathers off. Make sure to swish them around in the water to get the back feathers wet, they're kinda hard to get if you don't.

 

[chooniecat]

thank you so much. could NOT remember what I had read/heard a long time ago and I am good at destroying things so thought I would make sure.

 

[chooniecat]

Oh- and I actually DON'T gut it until the feathers are removed??????thats what the description/pictures on byc suggested. because when I've skinned I gutted first. I am confused.

 

[PhlyinPheBee]

Correct on not gutting until after plucking!!

 

[bigredfeather]

I would suggest around a minute 15 seconds @ 150* for a fully feathered, adult bird. Less time is required for CX, but a mature roo will have more feathers than a CX, so more time is required.

 

[cassie]

I dunk until when you pinch the leg the skin will come off. I read that somewhere and it works for me.

 

[fourgotten]

I use 145 degree water and dunk for 30 seconds and then test one of the pin feathers on the wing. If it doesn't come out VERY easily, I dunk again for 15 seconds and re-test. Repeat until the big wing feathers come out with very little effort and then pluck off!

As noted previously, make sure to swish the bird around (a wooden spoon or something similar can help make sure that all of the bird (except the feet) is submerged.

 

[ducks4you]

I am a newbie. I've only butchered my 3 roosters last Fall. I discovered that as long as the water is too hot to keep your hands in it, you can use it, plus, if the feathers Still don't come off easily, just redunk the carcass. Hope this helps!!

 

[chooniecat]

I will see how it goes saturday morning. like I said, have never plucked,only skinned and am kind of creeped out so forgive me. actually just buried one older rooster because we tried and tried to skin and it just wouldn't happen. hate to kill unless I eat it.