Scalding Chickens

What happens here

After dispatch, immediately transfer two chickens into the scalding pot, which is maintained at a temperature between 145-150°F (63-65°C). Use a fire poker or similar tool to fully submerge and agitate the birds in the hot water for approximately 45 seconds. The goal is to loosen the feathers without cooking the skin. To check if feathers are loose enough, pull on a toe; if the skin starts to come off, it's ready. Wear rubber gloves to protect your hands from the hot water.

Goal: Loosen feathers from dispatched chickens