Pluck After Scalding for Skin-On Carcass

Scald the dispatched bird in water at 145-155°F (63-68°C) for 30-45 seconds, then remove feathers by hand. Dip and swirl the bird to ensure water reaches the skin beneath the feathers. Pull feathers in the direction of growth to avoid tearing the delicate skin. Over-scalding even briefly will cook the outer skin layer and cause it to rip.

Why It Works

Hot water loosens the feather follicles, releasing their grip on the skin. Maintaining the correct temperature range is critical: too cool and feathers stay locked in; too hot and the skin cooks and tears. A thermometer removes the guesswork and produces consistent results.

Tips

• Use a reliable instant-read thermometer to monitor water temperature throughout
• Add a drop of dish soap to the scald water to help it penetrate the feather layer
• Remove pin feathers with tweezers or a rubber finger attachment after the main pluck