Scalding Temp & Time for big birds

Discussion in 'Meat Birds ETC' started by belibutn, Nov 8, 2008.

  1. belibutn

    belibutn Songster

    Apr 11, 2008
    East TN
    Hey all, I don't think I am scalding hot enough or long enough.

    What do you all scald your big broilers (cornish x rocks - about 8-9 pounds pre-plucking) at and for how long?

    please help! It is way too hard to get these guys and gals nekkid.
  2. NC chicken man

    NC chicken man Songster

    Dec 3, 2007
    Mt. Pleasant,NC
    We scald ours between 145 to 150 when you can pull the tail or wing feathers out with your hands farely easy should be enough.

  3. becky3086

    becky3086 Crested Crazy

    Oct 14, 2008
    Thomson, GA
    Humm, we always brought the water to a boil. Dunked the chicken and held it there for a few seconds, put it on the table for a few seconds until you could touch it and go to it. Even with scalding sometimes it isn't easy and if they get too cool and you can't get any more off you can always dip them again. It isn't a science, lol.
  4. silkiechicken

    silkiechicken Staff PhD Premium Member

    Quote:That's what I do. Usually about 40 seconds or so, till the wing feathers come out.

    Just make sure you have enough water at the right temp, or dunking will cool it down so much it won't work. Too hot and cooking the skin can compromise storage time and the ability for the meat to age well.
  5. jvls1942

    jvls1942 Crowing 9 Years

    Oct 16, 2008
    we didn't have thermometers back when.... My wife's Grandma taught me to do the "three dip".

    get your water just about steaming hot and very quickly dip your finger in and out three times.. On the third time it should feel just a little too warm.. It works for me .

    when dunking the chicken swish it around and up and down.. You have to get the water to touch the skin..

    I use a fish gaf to stir the chicken around and lift them out of the hot water.. don't actually gaf them, though..LOL

BackYard Chickens is proudly sponsored by: