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Water temp?

Discussion in 'Meat Birds ETC' started by Wolfie2, Feb 25, 2016.

  1. Wolfie2

    Wolfie2 Out Of The Brooder

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    Feb 23, 2016
    South of Houston
    I have 8, 5 month old black sex link roosters that came with my buff orpington order. Its time to get them out of the yard. I have butchered chickens (among other animals)Long ago and the only thing not coming back to me is how hot the water for scalding. I will be using my propane powered turkey fryer and there is a fairly accurate thermometer. I'm thinking I do not want it to be boiling but there must be an optimum temp? Any ideas?
     
  2. ChickenCanoe

    ChickenCanoe Chicken Obsessed

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    145 to 150 F.

    I repeatedly dip and swirl till the flight feathers come out without resistance. Then they're done.
     
    Last edited: Feb 25, 2016
  3. Ridgerunner

    Ridgerunner Chicken Obsessed

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    I don’t scald and pluck anymore, now I skin, but I used to. I did not measure the water temperature but used Canoe’s method, dip until the flight feathers easily come out. I’ve seen others mention the right temperature and they match what Canoe said.

    If you over-scald the skin tears easily. That wasn’t a problem to me, I cut mine into serving pieces as I butcher and my wife prefers it skinless anyway. But if you want a pretty carcass you don’t want the skin to tear. As far as I know that’s the only downside to over-scalding unless you get ridiculous about it. It does not make them harder to pluck or anything like that. But a pretty carcass is a goal for many people.
     
  4. ChickenCanoe

    ChickenCanoe Chicken Obsessed

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    @Ridgerunner
    I skin sometimes too. Do you save the back/carcass or just part out the breast, leg, thigh and wing?
    When I do it, I don't intend to keep the carcass and just pull out the heart and liver then compost the rest.
     
  5. Ridgerunner

    Ridgerunner Chicken Obsessed

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    Canoe, I described my method in this thread. That was a lot of typing, I might as well reuse it. Post #4.

    https://www.backyardchickens.com/t/1082643/question-about-skinning

    Yes, I save all parts I can. When I end up I have the breasts, wishbone, drumsticks, and thighs ready to be cooked for the table. The back, neck, wings, gizzard, heart, and feet are used to make broth. The dogs usually get the liver. I keep a bucket handy to throw selected “parts” in to be fed back to the flock. I’ve even been known to save some feathers from a rooster for people that use them to make jewelry. The stuff I don’t use is either composted, buried in the orchard so the trees will make use of it, or if I deem it appropriate, buried in the garden.
     
  6. Wolfie2

    Wolfie2 Out Of The Brooder

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    Feb 23, 2016
    South of Houston
    Thanks, folks, for the replies. was pretty sure the temp didn't have to be exact but since I have a thermometer..........
     

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