Processing my first chicken ~Pictures added~

[mohillbilly]

use a thermometer have your water 140 - 145 degrees Fahrenheit dip your bird all the way to the feet raising it up and down to get the water into the feathers after about 30seconds pull it out and test it by pulling on either the tail feathers or wing feathers if they pull out easy its ready to pluck throw it in cold water to cool down so you don't burn yourself when plucking and to stop it from cooking

 

[booker81]

I scald at about 140-150, and do the dunk and swish until I can pull out a wing feather.

Here's my page - lots of pictures of the whole process:

https://www.backyardchickens.com/a/how-to-process-a-chicken-at-home

 

[The Red Rooster]

That don't look like it was all gutted out ? was it ? looks like its butt is still there and its cooked ? I am curious did you gut it ?

Yes, we did gut it. I'll look at the picture again.

 

[The Red Rooster]

I would've just skinned it if you don't eat the skin anyway. FAR less work. As the above poster said, I hope you gutted it, but I suppose it would be edible either way if it was freshly killed.

I figured it would be easier to pull off when it was cooked. Yes, we did pull the guts out.

 

[The Red Rooster]

It does look like the butt is still on it. Maybe we didn't take it off?