Wet Plucking

Tonight we processed a few roosters and decided to do wet plucking. I had tried before with no luck, but I thought I would give it another go. I watched a few youtube videos to help and luckily, I have perfected my plucking skills by dry plucking.

To start I took my giant roasting pot that I use for canning and heated some water to 150 degrees. Last time we did it at boiling, and it was too hot! 140-150 is perfect.

After slaughter, dunk the roosters in the water a couple of times and give them a good wiggle in the water. Be careful of splashing, it's hot! Leave them in there for a good 20 seconds.

This breaks up a lot of the roots to the feathers and they come right off!

This cut my plucking time in half! I was able to get the chicken all plucked in about 5 mins including dunking.

So much easier! I am never going back!!