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.