plucking

[Pumpkin]

Good afternoon all!
I am new here!

Me and dh are getting some layers and meat birds and I am wondering how can we pluck them ?
Without a machine I mean.

 

[GwenFarms]

You dip them in scalding (just before the boiling point) water until the big feathers on the wings pull. Then just pluck away. I pluck all of my birds by hand. You don't want to dip them too long, if the skin starts to cook it will tear when you pluck. You'll get the hang of it after the first couple of birds.

 

[Crappie]

I just did 4 today. I have a few more that I'm waiting to put on another pound or two. Plucking ain't' too bad if you do what pumpkin suggested. I let one soak a little too long today. The skin was starting to tear. about 30 seconds should to the trick.

 

[greyfields]

Nice and plump. good looking broilers there.

 

[HobbyChickener]

water should be about 120-130 degrees is all. If you get it to hot the skin will tear very easily and the feathers won't pull out.

 

[Half-a-dozen]

post more tips on processing!!! I need to learn!!

 

[HobbyChickener]

You can't beat this one.

https://www.backyardchickens.com/forum/viewtopic.php?id=22610

 

[Fearlessphil]

You can try skinning. It's a little quicker but you don't have that nice skin on there to keep the meat moist during cooking. I skinned some of mine. However these will go in the crockpot where drying out is not an issue.

Good Luck