The above video shows a basic setup for plucking and processing a chicken after slaughter.
It describes the tools required and goes through a demonstration showing what water temperature (60-65 degrees C) is best to soak a chicken in prior to plucking to make the job much easier. Main points in the video are:
- table/tools and area setup;
- high flame gas burner with large pot;
- temperature gauge; and
- explanation about plucking a chicken.