Scald and Pluck Chickens

so we're at the scalding station right now we dispatched the chickens we're they're in the hugging cones we're gonna go to the scalding station these chickens are dirty okay they're chickens that's that's their thing they're dirty um they're not gonna be clean until we get done in just a second okay so we want to fully submerge the chicken in 150 to 155 degree water this process takes around it could take anywhere up to a minute it can take as little as 25 to 30 seconds to check and see if they're ready we'll pull the toe and if the skin comes off the toe they're ready skin did not come off the toe so we're going to wait just a little bit longer we want our plucker to be turning and working while we're waiting and doing this okay so pretty simple stuff this is really elementary i'll post links to everything we're using in the video description for you guys so that if you want to set up just like this you can do it at your place the plucker seems violent okay trust me it's not violent it will not bruise the meat there's no blood therefore there is no bruise there's no blood past the killing cone point okay just so you guys know we're gonna check again okay right there okay the toenail came off we're gonna toss it in the plucker gently just like that want to keep cold water going over the birds this plucker will hold two birds guys we're rinsing all around inside the plucker because the feathers fall down around the outside okay i'm gonna reach over turn off the plucker i'll keep rinsing [Music] and here is the bird completely clean just like you would have in the grocery store okay set these over here