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Good points. And now that I think about it, the dill pickles that go on hamburgers at fast food restaurants are stored in those buckets, and they're pickled in acidic vinegar and stored for months. Plus you can always put the bird into cold water immediately afterwards. I've never done it that way, but saw a thread on butchering chickens that recommended a swish in hot water to loosen the feathers, then a swish in cold water immediately afterwards to decrease the likelihood of the skin tearing while the bird is being hand plucked. I don't know if it works, but was going to try it next time. That would help rinse off any minute amount of chemical leaching, if any existed in the first place.
Are those 5 gallon buckets really big enough? I know the birds have lots of feathers so appear larger than they actually are, but I look at my big tom, then I look at a 5 gallon bucket, and it looks like it would be a really tight squeeze! Do you have to do the head end first, then turn it around and do the tail end and the drumsticks?
My BBW hen was 30+ pounds live weight. She DID NOT fit in a 5 gal bucket for dunking & barely fit enough to carry her back outside without soaking the house on the way. A tom her age would have never fit at all.
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