Scalding the Chickens
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How to butcher chicken at home, detailed instruction you'll find nowhere else!
What happens here
After bleeding, chickens are transferred to a scalder (a turkey cooker filled with hot water) heated to approximately 145-155 degrees Fahrenheit. The birds are submerged for about 45 seconds, agitated with a metal rod to ensure even scalding. The goal is to loosen the feathers without cooking the skin. Typically, two chickens are scalded simultaneously for efficiency. After scalding, the chickens are immediately transferred to the plucker.
Goal: Loosen feathers from the chickens for easier plucking
Tools and materials
- Metal Rod — Agitating chickens in the scalder for even feather loosening
- Propane Tank — Fueling the burner for the scalder
- Rubber Gloves — Protecting hands from hot water and raw meat
- Thermometer — Monitoring water temperature in the scalder
- Turkey Cooker — Heating water and scalding chickens
- Water Tap water — For scalding