Tips

The Ultimate Guide to Plucking Chicken Feathers: 2 Lightning-Fast Methods for a Spotless Job

Plucking chicken feathers has long been a nightmare for many, proving to be no easy task. However, with two incredibly swift methods to remove all feathers, including down, in a jiffy, as instructed by Bach Hoa XANH, your woes will surely become a thing of the past.

Administrator

22 July, 2024

Plucking chicken feathers the right way not only saves us time and effort but also prevents the chicken from having its skin peeled off and its beak bruised, making it unappetizing. Especially on the day of worship, when preparing sacrificial chickens is extremely important, it has to be perfect and look beautiful. So, how can we achieve this? Let’s find out with Bach Hoa XANH!

1Method 1: Pluck Chicken Feathers with Vinegar or White Wine

Submerge the chicken in cold water for about 5 minutes after cutting its throat to let the water permeate the chicken’s body.

Pluck chicken feathers with vinegar or white wine

Take the chicken out and sprinkle it with white wine or vinegar for about 10 minutes, then submerge it in cold water again for another 5 minutes.

Next, put the chicken in hot water at around 50-80 degrees Celsius for 3-5 minutes. Note that you shouldn’t soak it for too long to prevent the hot water from causing the chicken’s pores to shrink, making it difficult to pluck the feathers, and possibly tearing the skin.

Start plucking the feathers, pulling them down close to the skin in the direction of feather growth to remove even the fine down. You can do this in a basin of cold water to make it easier.

Finally, use a little salt, ginger, and white wine to rub the chicken, then rinse it under running water to remove any remaining feathers. This step not only eliminates the chicken’s odor but also makes it look cleaner.

For reference: 3 , clean and odorless

2Method 2: Pluck Chicken Feathers with Papaya Leaves

Pluck chicken feathers with papaya leaves

Crush papaya leaves, add them to water, and boil at 100 degrees Celsius.

After cutting the chicken’s throat, rinse it with cold water for about 5 minutes, then place it in the boiling water with papaya leaves prepared in the previous step. Note: Don’t soak the chicken in boiling water for too long, as it may cause the skin to come off, and the pores to shrink, making it difficult to pluck the feathers.

After 5 minutes, start plucking the feathers by stroking your hand close to the skin, following the direction of feather growth to remove even the fine down.

Once you’ve plucked all the long outer feathers, dip the chicken in boiling water again and then place it in a basin of cold water. At this point, the tiny down feathers will expand, making it easier and quicker to pluck them.

Finally, sprinkle some vinegar on the chicken to eliminate any odor and bring out its whiteness.

Some tips for choosing a chicken

Choose a chicken with larger weight to ensure more meat.

Pick a healthy and agile chicken that is difficult to catch. Look for bright red wattles, smooth and shiny feathers, straight legs of equal length, and intact claws without scratches.

The chicken’s beak should be sharp and shiny, without any mucus.

Avoid buying chickens injected with growth hormones by checking for multiple red dots under their armpits, surrounded by black, watery patches that spread out.

Examine the chicken’s droppings; if they have a yellow froth, are slimy, or contain fresh blood, the chicken is sick and should not be purchased.

Frequently asked questions

Plucking chicken feathers is an important step in preparing a clean and presentable chicken carcass for cooking or butchery. Removing the feathers ensures the meat is free of any foreign particles, and it also improves the appearance of the bird, making it more appealing to consumers.

The two methods are the ‘Hot Water Method’ and the ‘Dry Plucking Method’. The hot water method involves scalding the bird in hot water to loosen the feathers, making them easier to pluck. The dry plucking method is a more traditional approach where the feathers are removed manually without the use of water.

The hot water method involves submerging the chicken in hot water at a specific temperature range of 136-140°F for 30-60 seconds. This loosens the feathers by relaxing the skin and follicles. Precautions include ensuring the water is not too hot, as it can cook the chicken, and using protective gloves to handle the bird as it will be hot.