Agriculture Reference
In-Depth Information
Holding the bird by its legs, immerse it several times in the scalding water.
TIP: THE RIGHT TEMPERATURE WORKS
If the water is not hot enough, you'll start ripping the skin. If the water is too hot,
you'll see the skin blistering — on your hands and on the bird! Make sure the tem-
perature is 140°F (60°C) and the process will proceed smoothly.
It's easiest to slaughter in summer when the water doesn't cool so quickly, al-
though you must deal with all kinds of flies and every other creature in the world
smelling the blood and coming at you. In winter, it's much more difficult to keep the
water hot, but you don't have to deal with pests swarming you once the blood starts
flowing.
Once the feathers are removed, place the bird into the bucket of cold water with
its feet still intact to let it chill for just a little bit while you're slaughtering the other
birds. This keeps your water hot and minimizes the running back and forth for more
hot water. When you reach the point where you're done with your need for hot water,
you then can focus on the second part of your project.
