Scalding chickens prior to plucking is an essential step in poultry processing but it can be tricky to get right. Mastering the art of scalding ensures easy feather removal and excellent quality meat. So how long should you scald a chicken before plucking? Here is a complete guide to scalding times temperatures, techniques, and tips for chickens, turkeys, and other poultry.
Why Scald Chickens Before Plucking?
Scalding loosens the feather follicles so that feathers can be removed easily and cleanly Proper scalding is vital – insufficient scalding makes plucking tedious and time-consuming, while over-scalding can damage the skin The goals are to
- Soften feathers for complete, effortless plucking
- Avoid cooking or discoloring the skin
- Prepare an attractive, marketable bird
Factors That Affect Scald Time
Several key factors impact the ideal scald time:
- Water Temperature: Hotter water requires less time. Cooler water needs longer scalding.
- Bird Age: Older birds with tougher feathers require longer scalds.
- Bird Size: Larger birds need more time to scald thoroughly.
- Bird Breed: Heavier plumaged breeds may need more time.
- Scalding Method: Dunking vs. stirring impacts time needed.
- Water Hardness: Hard water may require adding vinegar as a softener.
How Long to Scald Chickens by Type
Here are general guidelines for scalding times based on type of poultry:
- Cornish Game Hens (4 weeks): 30-45 seconds
- Broilers (6-8 weeks): 45-60 seconds
- Roasters (9-12 weeks): 60-75 seconds
- Stews/Layers (12+ weeks): 60-90 seconds
- Turkeys: 90-120 seconds
- Ducks: 2-5 minutes
These times assume immersion in 140°F water with agitation. Hotter temperatures require less time. Allow a few extra seconds for very hard water. Track your results and adjust as needed.
Step-by-Step Scalding Instructions
Follow this process for optimal scalding:
-
Heat water to 140°F. Use a thermometer for accuracy.
-
Kill and bleed the bird properly. Allow it to cool slightly.
-
Submerge the bird fully in the hot water.
-
Agitate gently to wet all feathers. Avoid over-agitation.
-
Time according to type of bird. Start with minimum time.
-
Test feathers by plucking a few big ones after minimum time.
-
Continue scalding in 30 second increments if needed until feathers pull out easily.
-
Remove and immediately start plucking once feathers loosen.
How to Test for Proper Scalding
Check these signs to ensure adequate scalding for easy plucking:
- Wing and tail feathers slide out without resistance
- Skin on legs appears cooked
- Skin on middle toe easily pulls off
If feathers are stubborn, continue scalding in 30 second increments until satisfied with results.
Common Scalding Mistakes
Avoid these common errors:
- Water too hot, cooking the skin
- Over-scalding, leading to skin tears
- Under-scalding, making plucking laborious
- Inconsistent water temperatures
- Contaminated scald water
Turkey Fryers for Scalding
While convenient, turkey fryer setups make temperature control difficult. Use the lowest temperature possible and test frequently. Expect to adjust your process until finding the optimum time and temperature. An immersion circulator or propane burner with adjustable flame provide better scalding control.
With the right technique, scald water temperature, agitation, and testing, you can achieve the perfect scald for easy, fast plucking every time. Tracking your results and making adjustments as you gain experience will help refine your process. Mastering scalding is a milestone in efficient, high-quality poultry processing.
The Christian-Agrarian Exodus of 1620
Welcome to my Blog
How to Scald a Chicken prior to plucking
FAQ
Do you have to boil a chicken before plucking?
Once the chicken quits flopping around, it is time to plop it in a basin of near boiling water. It’s important that the water isn’t boiling, or else you’ll literally cook the chicken right then and there. The hot water is meant to loosen up the skin so you can pluck the feathers more easily.
How long do you let chickens rest after butchering?
Place the whole chicken into an ice chest with plenty of ice for 24-48 hours, continuously checking and replenishing the ice to ensure the temperature stays cold. To package the chicken, heat fresh water in a clean pot. The large pot you used for the butchering process works well.
What temperature do you scald poultry?
The only difference from hard scalding is the temperature and cycle time. Values for medium scalding range from 129°F -136°F for 60-120 seconds. Faster processing can be achieved by scalding at 140-145°F for 15-30 seconds. Soft (semi) scalding is used for most broilers and roasters (chickens) and for young turkeys.
How long does it take to let a chicken bleed out?
Before further processing, birds should be left to bleed for a sufficient time. In addition to achieving death, bleed-out durations of 2.25 – 3 minutes were found to be better for meat quality and produced equivalent bleed-out in birds that experienced cardiac arrest and those that did not.
How long does it take to scald chicken?
It heats water up rapidly, getting to your desired scalding temperature in less than 10 minutes. This made-in-the-USA product can hold fourteen gallons of water. Once you have scalded your chicken and it is ready to be plucked, you’re on to the most challenging (and often most dreaded!) aspect of chicken processing.
Can You scald and pluck a chicken manually?
It’s definitely possible to both scald and pluck a chicken manually – but it takes a long time, and trust me, it’s not fun when you’re butchering chickens in the hot summer sun. Or in the icy freezing rain of November!
How many times should you scald a chicken?
You may need to scald the bird four, five, six, or seven times. The challenge in scalding is that the water cools down very quickly. If you’re processing chickens outside and it’s even a little bit chilly out, you are going to need to reheat your water repeatedly.
How do you scald a chicken?
The hotter the water, the less time you need to scald. The more time the chicken stays in the hot water, the less scald time you need. If you understand this sequence, you can scald any bird using any setup you’re confronted with. And you’ll look like the chicken scalding boss.
How long does it take to Whizbang pluck a chicken?
This technique will easily render the kind of scald that allowed World Champion chicken plucker, Ernest Hausen of Fort Atkinson, Wisconsin, to hand-pluck a chicken in 4.4 seconds (back in 1939). It is the kind of scald that will allow you to Whizbang-Pluck your chickens (a couple at a time) in about 15 seconds.
Can You scald chickens up and down?
The only thing you achieve with dunking chickens up and down is an uneven scald with unscalded chicken feet. When you aren’t using a rotary scalder, I explain a more even, predictable, and easier way to scald chickens in any pot of hot water just by dropping the birds in the pot and stirring.