How to Scald a Chicken Before Butchering

Scalding chicken before butchering makes de-feathering easier.

Scalding chickens happens after the chicken is bled but before it is eviscerated. Doing this makes de-feathering easier. It also sanitizes the outside of the chicken. Commercial chicken-processing plants use large tanks of water with built-in thermostats to scald chickens and have mechanical devices for picking the feathers. Those who raise their own chickens use heat-proof buckets and thermometers for scalding before de-feathering by hand. Does this Spark an idea?

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Heat-proof container
Thermometer

Instructions

- 1
  
  Heat water to 125 to 130 degrees Fahrenheit for young birds. Older birds need water heated to 140 degrees.
- 2
  
  Pick the bled chicken up by the shanks, or feet, and dip it into the heated water. Move it about to get the scalding water throughout the feathers. Younger chickens should be scalded for up to one minute while older birds will need up to 75 seconds.
- 3
  
  Tie the bird upside down by the feet at a comfortable working height. Begin removing the feathers.
- 4
  
  Put the chicken back into the hot water for a few seconds if the feathers prove hard to remove.

Tips & Warnings

Feed is withheld for a period of 12 or more hours before slaughter so that the digestive tract is emptied.
Pin feathers that are difficult to remove are singed off.
Some waterfowl are scalded at 145 to 150 degrees.
Use clean equipment and wash hands and all surfaces after working with raw chicken.