Scald the Chicken
9:43
21:40
1.2M views
At 9:43 in
Butchering chickens..THIS AIN'T OUR FIRST TIME...watch and learn!
What happens here
Submerge the dispatched chicken in the scalder, which contains water heated to 150-155°F (65-68°C). Use a fireplace poker or a large spoon/ladle to ensure the chicken remains fully submerged. Keep the chicken in the hot water for approximately 35-45 seconds. The skin on the chicken's feet will start to come off when it is adequately scalded. Promptly remove the chicken from the scalder once ready.
Goal: Prepare chicken for plucking by scalding
Tools and materials
- Chicken — The animal being processed
- Fireplace Poker — Submerging chickens in the scalder
- Scalder Coops N More — Heating water for scalding
- Thermometer Taylor — Monitoring scalder water temperature