How to pluck chickens. A few tips for the owners of poultry

Most people living in rural areas have poultry on the farm . Most often, chickens are cooked for meat or fresh eggs. Sooner or later a bird is used for food, so every owner should know how to kill and how to pluck the chickens.

Basic rules and stages of plucking

A bird intended for slaughter, the owner must choose in advance. This is not a whim or eccentricity, but a well-founded necessity. The stomach of the selected bird should be absolutely empty, so that the remains of food do not decompose inside the carcass after slaughter and do not spoil the meat. The dead bird must be treated immediately. Otherwise, removing feathers will be much more difficult. First, dry the pluck. The feather from different parts of the chicken carcass is removed in the following sequence:

• Tail and wings;
• Breast;
• back;
• Legs, neck.

Work should be kept extremely carefully, so as not to accidentally damage the skin. Anyone who does not know how to nip the chickens, sometimes in a hurry, captures at the same time a large number of feathers. So do not in any way impossible. This can lead to rupture of the skin and make further processing difficult. After cleaning from the pen, you need to take a blunt knife and cut it with hemp, and also remove the remaining fluff in some places.

To work faster

There are several small secrets that help to understand how to pluck the chickens, spending as little time as possible on this procedure. For example, everyone knows that feathers are removed from the surface of the carcass strictly in the direction of their growth. But sometimes it's rather difficult. In order to facilitate the operation of removing feathers, experienced housewives briefly (seconds to 40-60) lower the newly killed bird into a container of hot water. The water temperature should be 50-55 degrees. And the head, wings and neck are additionally also scalded with boiling water at a temperature of approximately 58-60 degrees. After such processing, the pen is removed without problems.

There is another secret that helps to figure out how to pluck the chickens. After the main treatment, the birds usually have very small feathers on the bird carcass, which can not be removed with a knife or tweezers. In this case, you must first grate the carcass with flour or bran, and then burn with a gas burner. The soot that forms on the surface can easily be washed off with water.

Sequencing

Oscher is one of the intermediate operations of the general procedure for cutting a bird. And you need to do it properly, so as not to spoil the final product. For example, you need to remember that before you pluck the chicken, all the insides should be removed from it. To do this, a small incision is made on the belly. It is necessary to get the internal organs blindly, therefore it is necessary to do this extremely accurately. The main thing at this stage is not to damage the pancreas. Otherwise, the bile will fall on the meat and finally spoil it. After all, neutralize the unpleasant aftertaste of bile is almost impossible. Removed internals must be neatly folded into a separate container, set aside and only then deal with their final processing. If you do this immediately, the chicken can cool down, and the plucking process is noticeably difficult. That is why all actions must be thought out and coordinated. It is necessary not only to know how to pluck a chicken, but also to understand the possible consequences of each step.

With the latest technology

No one will argue that the procedure for plucking a bird is laborious and exhausting. In addition, it takes a lot of time. This question was taken up by engineers. Their goal was to figure out how fast to pluck a chicken or any other bird. Finally, they invented a special device, through which the process of removing the pen from the surface of the carcass shrinks at times. This device is a kind of brush, which consists of a cylinder and fixed fingers on it, made of rubber or silicone. The device is made in the form of a nozzle, which can be easily fixed to a conventional screwdriver or drill. This device works very simply. When the nozzle rotates, the elastic fingers knock down the pen, gently tearing it from the surface. The skin remains virtually untouched. A person should only keep a carcass in his hands and bring it to the device with the right side. The cleaning process lasts only 2-3 minutes instead of 30-40 minutes with manual plucking.

Intermediate

A plucked chicken is a bird that is devoid of feather cover and ready for further cooking. It is a semi-finished product for preparing a large number of delicious dishes. It is in this form that the chickens arrive at the store shelves. The buyer can only bring the product home and cook accordingly as desired. In the sale of the bird is already without the entrails. These secondary products are sold separately. The bird purchased in the store can be divided into parts or cooked whole. In Soviet times, the chicken was a big deficit. Behind her lined up in the shops. Of course, not everyone got it. And the lucky owners of the cherished purchase proudly carried their "booty" home. Modern industry has greatly simplified the work of the housewives. Now on sale there are not only chicken whole, but also its separate parts: hips, wings, backs. Everyone can choose the product that suits them.