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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.

Mark Valencia

Mark is the Founder of Self Sufficient Me - you can read more on our About Page and subscribe to his YouTube Channel here.

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