Agriculture Reference
In-Depth Information
the feathers will “set up,” or become stiff and hard to pick. The bleed-out takes 3
to 5 minutes.
Proper position for a quick, clean kill
Removing the Feathers
To keep from burning your hands during this next stage, some folks may want to use
insulated chemical rubber gloves, available at many farm stores and building supply
stores.
1.
While the bird is bleeding, bring the first few pots of your boiling water to the
slaughtering area and pour it into a 5-gallon (19 L) bucket.
2.
Next, grab the chicken by the legs and immerse it into the 140°F (60°C) hot water.
3.
Make several quick dips of the carcass, quickly dunking it up and down, and al-
lowing the water to go through the feathers. Be careful not to burn your hands in
the process.
